A field study was carried out over two seasons to investigate the effects of maturity of onions(Allium cepaL.) at harvest and different curing conditions on bulb quality and the incidence of storage rots. Onion plants were lifted at one of three stages of maturity: 10, 70, or 90% leaf collapse (top‐down). Foliage was removed (topped) either before or after curing, and bulbs were subjected to one of three curing treatments: field curing with additional water, field curing without additional water, or heated forced air curing. Additional water applied during field curing increased the proportion of onions with stained skins and rots. Forced‐air curing of onions reduced the incidence of rots regardless of harvest method. Forced air drying also reduced skin staining in most harvest method treatments.