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Quality in New Zealand-grown onion bulbs—a survey of chemical and physical characteristics
| Content Provider | Scilit |
|---|---|
| Author | Lancaster, Jane E. Reay, P. F. Mann, J. D. Bennett, W. D. Sedcole, J. R. |
| Copyright Year | 1988 |
| Description | Journal: New Zealand Journal of Experimental Agriculture A survey of ripened onion (Allium cepa L.) bulbs, collated from field-grown crops in the commercial areas of New Zealand, was undertaken to investigate how the characteristics of flavour precursors, phenolics, sugars, dry matter, and hardness varied. The majority of samples were of 'Pukekohe Long Keeper' (PLK) and the early selection of this cultivar, 'Early Long Keeper' (ELK). A sample of the white onion 'Dehyso' and three Japanese onion cultivars was obtained for comparison. Percentage dry matter (DM %) for PLK and ELK for the 1983 harvest was similar for all sites and averaged 13.4%; total sugars averaged 0.45 mmole/g fresh weight. The white 'Dehyso' onions had a higher dry matter percentage (DM%) (15.9%) and a greater proportion of fructose compared with glucose than PLK or ELK onions. PLK and ELK samples collected from one site in 1984 had significantly different DM% and total sugars compared to other sites. There was a significant difference in average fresh weight for bulbs between sites. Total phenolics content (absorbance at 270 nm) was similar for all ELK and PLK onions, but the 'Dehyso' and Japanese 'Sapporo Yellow' cultivar had phenolic contents respectively ⅓ and ½ the levels found in ELK and PLK. PLK and ELK onions were harder than the Japanese cultivars, although one PLK sample was very soft. There was considerable variation in total flavour precursor content of the ELK and PLK samples. ELK samples in 1983 were significantly higher in total flavour precursors than PLK samples in 1983. 'Dehyso' onions were highest in flavour precursor content, whilst 'Sapporo Yellow' onions were lowest. ELK and PLK samples from one site in 1984 were much lower in flavour precursor content and indicated a strongly modifying influence of environment on flavour precursor levels. |
| Related Links | http://www.tandfonline.com/doi/pdf/10.1080/03015521.1988.10425651?needAccess=true |
| Ending Page | 285 |
| Page Count | 7 |
| Starting Page | 279 |
| ISSN | 03015521 |
| DOI | 10.1080/03015521.1988.10425651 |
| Journal | New Zealand Journal of Experimental Agriculture |
| Issue Number | 3 |
| Volume Number | 16 |
| Language | English |
| Publisher | Informa UK Limited |
| Publisher Date | 1988-07-01 |
| Access Restriction | Open |
| Subject Keyword | Journal: New Zealand Journal of Experimental Agriculture Horticulture Quality Variation |
| Content Type | Text |
| Resource Type | Article |
| Subject | Earth and Planetary Sciences Environmental Science Horticulture Agronomy and Crop Science |
