Why Black Mold Occurs
The culprit behind black mold on your onions is the fungus Aspergillus Niger, which is commonly found in dust, soil, and the air around us.
How Onions Get Infected 🦠
- Physical Damage: This is the most common way for the fungus to gain a foothold. Cuts, scrapes, and bruises that occur during harvesting and transportation provide the perfect entry points.
- Improper Curing: When onions aren’t dried properly, the fungus can easily infect the moist necks and outer skins.
- Pest Damage: In the field, wounds from pests like onion maggots can leave an opening that the mold can later exploit in storage.
The Ideal Conditions for Mold Growth 🌡
Black mold is primarily a storage disease that thrives in specific conditions.
- High Temperatures: Heat is ideal for the fungus’s growth, with the best temperatures being between 28°C and 35°C. It also requires high humidity, usually above 80% relative humidity.
- Poor Ventilation: Mold thrives in stagnant, humid environments where inadequate airflow traps heat and moisture.
Controlling Black Mold
Preventing black mold through proper handling and storage is always the best approach. Chemical treatments are a second line of defense.
- Cure Well: Before storing, ensure the outer skins are completely dry and papery, and the onion necks are tight.
- Store Properly: Keep onions in a cool, well-ventilated area to maintain low humidity. While the ideal storage temperature is near 0°C (32°F), any cool, dry location is better than a warm, humid one.
How Nano Silver Can Help (Siller-100)
- Nano Silver 100 PPM: This actively kills spores that are already on the bulb’s surface. Its tiny particles damage the fungus in several ways: by breaking down its cell walls, interfering with its metabolism, and preventing it from reproducing. This makes it a great way to clean bulbs before long-term storage.
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