Much like red onions, they have a high sugar and low sulphur content, and thus have a relatively short shelf life.

They are distinctly less pungent and have a lighter flavour on account of their relatively high sugar and low sulphur content than other onion types.

When raw white onion is soaked after being finely chopped, it adopts a relatively sweet flavour profile as it loses its astringency.

The fungus can survive in the soil of onion plantations, and thus is extremely dangerous as it can impact the yield and performance of future crops.

The parasite has the potential to infect the entire crop and cause the degeneration of the scale leaves, premature sprouting and the creation of conditions in which further storage rot may occur.

[11][12] Given the resilience of the fungi, it can remain in the soil for over 20 years, rendering many fields unviable for the planting and harvesting of onions.

[13][12] White Rot may be identified initially by the onion's leaves, the oldest of which will show yellowing, wilting and leaf dieback, beginning from the base of the allium.

[11] A white fluffy growth (mycelium) may be found at the base of the bulb of the onion, which later becomes compacted and the place of formation for the sclerotia.

[16][14] The Botrytis Leaf Blight pathogen survives the winter much like White Rot does, as sclerotia (a small mass of fungi capable of thriving in hostile conditions).

[18][20] On individual plants, signs of Peronospora Destructor can be visible, as fine, furry growths that have a greyish white colour.