Onion Crop Harvesting 

The onion crop is ready for harvesting within 4 to 5 months, depending upon the variety. When the falling of tops start, and the leaves turn yellow, the onion should be pulled out with a hand hoe. Bulbs are considered mature, however, when the neck tissue begins to soften and the tops are about to abscise and decolourise. Development of pigment and the characteristic pungency of the variety are also harvest indices of onion. In winter normally there is no top fall and yellowing of the leaves, and development of pigmentation and true size and shape are taken as index for maturity. As soon as the bulbs attain this condition, they should be harvested and placed in windows to prevent sun scalding and kept dry to avoid sprouting. They can be removed to shady place, for curing, if it is a hot season. If the season is mild the bulbs are left in the field for curing which makes it firm and dry.