Evaluation of Physico-Chemical Composition in Bulbs of Red, Yellow, and White Onion (Allium cepa L.) Genotypes of Sub-Tropical India

Kaur, I. and Chawla, N. and Dhatt, A. S. and Kaur, M. (2020) Evaluation of Physico-Chemical Composition in Bulbs of Red, Yellow, and White Onion (Allium cepa L.) Genotypes of Sub-Tropical India. ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE, 49 (4). pp. 483-490. ISSN 0139-3006 (print); 1588-2535 (online)

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Abstract

In this study, thirty onion (Allium cepa L.) genotypes grown in sub-tropical region of India were analysed for different physico-chemical attributes. There were significant differences among genotypes, and the onion genotypes showed a tendency to be classified according to different colours. The cultivars of the same colour exhibited similar tendencies in terms of accumulating most of the analysed components. About 1.78 fold variation in dry matter (%) and 2 fold variation in fresh weight per bulb were recorded among coloured onions. Red genotype D-888-B possessed maximum contents of TS and NRS, while the yellow coloured genotype POH-5 accumulated highest RS and lowest NRS contents. Maximum values of fructans (3.68 g/100 g DW), AIS (6 g/100 g DW), protein (10.61 g/100 g DW), and FAA (4.24 g/100 g DW) were also found in red coloured genotypes D-715-B, D-97-B, PR-305, and D-PS-121-B, respectively. Proline content in different genotypes was found to vary about 6.9 fold. The correlation studies showed a positive relationship between most of the quality parameters. Our results suggested that red group genotypes were better than yellow and white groups for all the studied parameters except for RS, which makes red genotypes more suitable for processing purposes.

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