Preliminary study on the effect of combined treatment of hot air and irradiation on the control of neck rot in onions infected with Botrytis spp

Onions are one of the most widely used condiments because of its characteristic odeur and flavour. The losses are mainly due to sprouting and mould attack. The aim of this experiment is to investigate the effect of a combined treatment of heat and irradiation on the control of neck rot in onions.