A study was carried out to compare and evaluate three different storage  methods of onion (traditional storage, ventilated storsce and cold storage). The  'Jenlilated storage method was studied under two different types ot vertical storage  bins (concrete and metal), while the cold storage method was proceeded in a refrigerated chamber using three different types of storage sacks (poly-ethelene,  purlap, and strip plastic) and three different types o( packing boxes (parncoo, wood,  and piastre). The evaluation bests included assessment of bulbs deterioration,  weight loss and sprouting percentage. The results showed that, the traditional  storage method recorded the highest deterioration and accumulative weight losses  followed by the ventilated and cold storage me1hods respectively. On the other hands, the ventilated masonry storage bin showed lower deterioration arid accvmulative weight loss as compared to the ventilated metal bin. Meanwhile, the cold storage in poiy-ethelene sacks and plastic boxes showed the lowest deterioration and accumulative weight loss as compared to other studied materials. Also, both traditional and ventilated storage methods showed no sprouting of onion bulbs, while the cold storage metnoc recorcec a sprouting percentage ranged from 4.5 to 7.2 % due to higher level of air relative humidity inside the cotd storage chamber.