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Onion is a nutrient-rich vegetable with a strong, aromatic flavor that makes it an essential seasoning in both raw and cooked dishes. It's highly adaptable, able to withstand varying temperatures, making it ideal for year-round use. Green onions, in particular, are known for their cold resistance. Welsh onions can survive freezing temperatures as low as -10°C and even endure -30°C in open fields when protected by snow. This hardiness is due to the unique way they handle freezing.
When temperatures drop below 0°C, the moisture between onion cells freezes, but the cell walls remain intact. If left undisturbed, the ice will slowly melt as temperatures rise above 0°C, allowing the green onions to recover. However, if the onions are moved or handled after freezing, the mechanical stress can cause ice crystals to rupture the cell walls. When thawed, the cell fluids leak out, leading to rotting and spoilage.
To store onions during winter, start by digging a trench in your garden before the first frost. Place the green onions in groups, ensuring the roots are covered while leaving the old leaf tips exposed. Keep the soil slightly moist—around 50% to 60% humidity—and cover them with a thin layer of soil. Another method involves harvesting on a sunny, windy day, drying the onions for 1–2 days, then bundling them into small stacks (1–1.5 kg each) and placing them in a sheltered corner of the garden. Cover them with loose soil, sand, or straw. Check every 7–10 days, dry them again, and re-cover to maintain freshness throughout the winter.