Comparison of bulb and leaf quality, and antioxidant compounds of intermediate-day onion from organic and conventional systems

Abstract:We are at a pivotal time in human history, as the agricultural sector undergoes consolidation coupled with increasing energy costs in the context of declining resource availability. Although organic systems are often thought of as more sustainable than conventional operations, the lack of concise and widely accepted means to measure sustainability makes coming to an agreement on this issue quite challenging. However, an accurate assessment of sustainability can be reached by dissecting the scientific underpinnings of opposing production practices and crop output between cropping systems. The purpose of this review is to provide an in-depth and comprehensive evaluation of modern global production practices and economics of organic cropping systems, as well as assess the sustainability of organic production practices through the clarification of information and analysis of recent research. Additionally, this review addresses areas where improvements can be made to help meet the needs of future organic producers, including organic-focused breeding programs and necessity of coming to a unified global stance on plant breeding technologies. By identifying management strategies that utilize practices with long-term environmental and resource efficiencies, a concerted global effort could guide the adoption of organic agriculture as a sustainable food production system.

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“…Lee et al, 2015 [96] Total phenolics were greater in conventional compared to organic onions, 404.7 and 378.5 mg GAE kg −1 , respectively.…”

Section: Citation Major Conclusionmentioning

confidence: 93%

“…Lee et al, 2015 [96] Marketable yield was higher in conventional than organic onion fields, 71.5 and 55.8 t ha −1 , respectively.…”

Section: Citation Major Conclusionmentioning

confidence: 94%

Organic versus Conventional Cropping Sustainability: A Comparative System Analysis

Fess

Benedito

2018

Sustainability

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“…In Lee et al [83] study the organic onions usually start bulbing later than conventional onions because of black plastic ilm and delayed nitrogen mineralization. That might be an important cause of the lower level of phenolics in organic onions.…”

Section: Søltoft Et Al [82] Also Did Not Ind Signiicant Diferences Imentioning

confidence: 99%

Onions: A Source of Flavonoids

Rodrigues¹,

Almeida²,

Simal‐Gándara³

et al. 2017

Flavonoids - From Biosynthesis to Human Health

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Flavonoids are a large and diverse group of polyphenolic compounds with antioxidant efects, and onion (Allium cepa L.) is one of the richest sources of dietary lavonoids. Flavonoid content is afected by endogenous factors-genotype and agro-environmental conditions. Considerable research has been directed toward understanding the nature of polyphenols in diferent products and the factors inluencing their accumulation. This review examines the impacts of pre-and postharvest factors on onions' lavonoid content, highlighting how this knowledge may be used to modulate their composition and the potential use of onion by-products.

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“…Also Bernaert et al (2012) reported differences in S-alk(en)yl-l-cysteine sulfoxide (ASCO) content in various garlic cultivars. Lee et al (2015) showed differences in secondary metabolite content Six onion cultivars Bingo, Dormo, Elenka, Elbrus, Spirit, and Sturon grown in the Czech Republic for commercial purposes were analysed to investigate the content of health-promoting compounds. The results showed that at harvest time, cysteine sulfoxide content varied from 32.38 to 44.16 g/kg of dry weight, polyphenol content was between 2.66 and 3.37 g/kg of dry weight, and antioxidant activity ranged from 0.75 to 0.83 g/kg.…”

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confidence: 99%

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confidence: 99%

Antioxidant activity, S-alk(en)yl-l-cysteine sulfoxide and polyphenol content in onion (Allium cepa L.) cultivars are associated with their genetic background

Mitrová¹,

Hrbek²,

Svoboda³

et al. 2016

Czech J. Food Sci.

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The onion (Allium cepa L.) is one of the most valuable vegetables in the world and was known already in ancient times. The onion is one of the classic examples of Allium species used not only for culinary preparations but also for medicinal purposes. Compounds in onions have been reported to exhibit a range of health benefits, including anticancer properties, antiplatelet activity, antithrombotic activity and antibiotic effects (Suleria et al. 2015). These benefits are associated with sulphur compounds called cysteine sulfoxides (Starkenman et al. 2011). Onions also synthesise significant amounts of other metabolites including fructo-oligosaccharides (FOS), flavonoids, and saponins that contribute to their taste and health benefits (Pérez-Gregorio et al. 2014).Several studies have indicated that the secondary metabolite content in Allium vegetables is associated both with environmental factors and with the genetic background of the respective cultivars (Huchette et al. 2005;Crosby et al. 2007). Perner et al. (2008) provided clear evidence that antioxidant activity, quercetin glycosides and organosulphur compounds can be increased in onion plants sufficiently supplied with nitrates or mycorrhizal fungi. Jabbes et al. (2012) described an association between organosulphur compounds and yield. The yield is generally considered to be genotype and environment dependent. Bystricka et al. (2015) observed differences between cultivars and a statistically significant increase of quercetin formation in all cultivars during vegetation. Also Bernaert et al. (2012) reported differences in S-alk(en)yl-l-cysteine sulfoxide (ASCO) content in various garlic cultivars. Lee et al. (2015) showed differences in secondary metabolite content Six onion cultivars Bingo, Dormo, Elenka, Elbrus, Spirit, and Sturon grown in the Czech Republic for commercial purposes were analysed to investigate the content of health-promoting compounds. The results showed that at harvest time, cysteine sulfoxide content varied from 32.38 to 44.16 g/kg of dry weight, polyphenol content was between 2.66 and 3.37 g/kg of dry weight, and antioxidant activity ranged from 0.75 to 0.83 g/kg. Cv. Bingo had the highest level of the analysed compounds. The cultivars were concurrently analysed by DNA (microsatellite) markers. Dendrograms based on the chemical composition and DNA analysis were almost identical. This finding confirms the dependence of the secondary metabolite content on onion genotype. Antioxidant Activity, S-alk(en)yl-l-cysteine

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Comparison of bulb and leaf quality, and antioxidant compounds of intermediate-day onion from organic and conventional systems

Cited by 21 publications

References 53 publications

Organic versus Conventional Cropping Sustainability: A Comparative System Analysis

Organic versus Conventional Cropping Sustainability: A Comparative System Analysis

Onions: A Source of Flavonoids

Antioxidant activity, S-alk(en)yl-l-cysteine sulfoxide and polyphenol content in onion (Allium cepa L.) cultivars are associated with their genetic background

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