1. Prepared by: Hamid Salari
CURING
Prepared by: Hamid Salari

2. CURING
Removal of excess moisture
cure the injuries

3. replaces and strengthens damaged areas
Root crops
replaces and strengthens damaged areas
restoring protection against water loss
and infection by decay organisms
The principal crop subjected to curing is the potato
Suberization
Although details vary from crop to crop, the following conditions must always be observed:
Some what higher temperature than ambient
The atmosphere must keep moist
Some ventilation is needed for new skin growth
The temperature must be kept steady (bacterial growth)

4. Table 1. Condition suggested for the curing of roots and tubers
Crop
Temperature (°C)
Relative humidity (%)
Curing time (days)
Potatoes
13-17
Above 85
7-15
Sweet potatoes
27-33
Above 90
5-7
Yam
32-40
1-4
Taro
30-35
Above 95
4-7
Cassava
Above 80

5. Curing of dry bulb onion carried out immediately after harvest
Under dry, warm conditions, harvested onions are left in the field (24 °C for 12 hours)
Under wet conditions, dry onions on racks or trays under cover
The curing of onion is necessary because:
The necks of onions are very sensitive to decay if they remain wet
Drying the outer skins of the bulbs reduces decay and water loss
Roots damaged during harvesting are a common entry point for decay unless they are dried quickly