Fructans and major compounds in onion cultivars (Allium cepa)

Galdón, B. Rodríguez; Rodríguez, Catalina Tascón; Rodríguez, E.; Dı́az-Romero, Carlos

doi:10.1016/j.jfca.2008.07.007

Cited by 53 publications

(28 citation statements)

References 31 publications

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“…Rodríguez-Galdón et al (2009) found moderate positive correlations between sucrose with fructose and glucose (r = 0.511 and r = 0.509, respectively) and, according with our results, high positive correlation between fructose and glucose (r = 0.798). The high correlation between fructose and glucose has been observed for other fruits such as bananas (Foster et al, 2002) and tomatoes (Hernández et al, 2008), and suggest a common origin for both sugars, probably from the sucrose (Rodríguez-Galdón et al, 2009). Jaime et al (2001) and Rodrígues et al (2003) also found signif icant negative correlations between sucrose and fructose (r = -0.94).…”

supporting

confidence: 87%

“…The contents vary in the ranges 0.8-3.0 g fructose, 1.1-3.3 g glucose and 0.1-3.0 g sucrose per 100 g FW. Other authors have reported similar values for fructose and higher values for glucose and sucrose (Vågen and Slimestad, 2008) while Rodríguez-Galdón et al (2009) reported lower mean values for all the sugars. Differences may be explained by the different onion varieties studied.…”

Section: Sugarsmentioning

confidence: 66%

“…Our results showed that SSC ranged from 5.8 to 12.8 °Brix. The Brix degree values for fresh onions reported in the literature also varies over a wide range: 4.9-8.6 (Rodríguez-Galdón et al, 2009), 6.8-12.3 (Vågen and Slimestad, 2008), 11.3-13.3 (Dhumal et al, 2007), 7.2-15.8 (Jaime et al, 2001. The mean CV of SSC (20.4%) was the lower of the studied traits, and was similar to the previously reported by Rodríguez-Galdón et al (2009).…”

Section: Soluble Solids Content (Ssc)mentioning

confidence: 99%

“…The contents of different sugars in 15 onion cultivars revealed moderate positive correlations between fructose and glucose (r = 0.46) and between glucose and sucrose contents (r = 0.46) and a negative correlation was found between fructose and sucrose contents (r = -0.41) (Vågen and Slimestad 2008). Rodríguez-Galdón et al (2009) found moderate positive correlations between sucrose with fructose and glucose (r = 0.511 and r = 0.509, respectively) and, according with our results, high positive correlation between fructose and glucose (r = 0.798). The high correlation between fructose and glucose has been observed for other fruits such as bananas (Foster et al, 2002) and tomatoes (Hernández et al, 2008), and suggest a common origin for both sugars, probably from the sucrose (Rodríguez-Galdón et al, 2009).…”

mentioning

confidence: 96%

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Characterization of genetic resources of onion (Allium cepa L.) from the Spanish secondary centre of diversity

Mallor

Carravedo

Estopañán

et al. 1970

Span. j. agric. res.

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Onions are the second most-valuable vegetable in the world. Despite its global culinary and economic significance, the knowledge of genetic diversity and resources is limited. The aim of this study was to morphologically and physico-chemically characterize eighty-six onion landraces from Spain, part of the secondary Mediterranean Centre of diversity. The evaluated traits in the bulb included: weight, shape, firmness, soluble solids content (SSC), pungency and sugars content (glucose, fructose and sucrose). The results evidenced a great variability in all the evaluated traits. Correlations were significant between pungency and SSC (r = 0.34), firmness (r = 0.32), and sucrose content (r = 0.34); between fructose and glucose contents (r = 0.79); between sucrose content and SSC (r = 0.57); between SSC and weight (r = -0.35); between fructose and sucrose contents (r = -0.22); and between weight and sucrose content (r = -0.43). The combination of cluster and discriminant analyses resulted in a classification into four clusters (95.3% fit). Cluster 1 is represented by firm, pungent and large-sized bulbs; cluster 2 consists of large-sized, mild and sweet onions; cluster 3 is constituted by pungent, high-SSC and small-sized bulbs and cluster 4 is made up by elongated bulbs. The variability in important agronomical traits found point out that these onion accessions could be candidates for future breeding programs. In addition, the clustering could make the initial plant material selection easier and the correlations among the evaluated traits found could help to establish adequate selection strategies.Additional key words: cluster analysis; firmness; genetic diversity; pungency; soluble solids; sugars. Resumen Caracterización de los recursos genéticos de cebolla (Allium cepa L.) procedentes del centro secundario de diversificación de EspañaLa cebolla es el segundo cultivo hortícola a nivel mundial. Sin embargo, el conocimiento sobre los recursos y la diversidad genética de esta especie es limitado. Por ello, el objetivo del presente trabajo consistió en el estudio morfológico y físico-químico de una colección de 86 cultivares de cebolla procedentes de España (que forma parte del centro secundario de diversificación). Los caracteres evaluados en el bulbo incluyeron: peso, forma, firmeza, contenido en sólidos solubles (SSC), pungencia y contenido en azúcares (glucosa, fructosa y sacarosa). Los resultados evidenciaron una gran variabilidad en todos los caracteres evaluados. Las correlaciones fueron significativas entre la pungencia y SSC (r = 0,34), firmeza (r = 0,32) y contenido en sacarosa (r = 0,34); entre contenido en fructosa y glucosa (r = 0,79); entre contenido en sacarosa y SSC (r = 0,57); entre SSC y peso (r = -0,35); entre contenido en fructosa y sacarosa (r = -0,22) y entre el peso y contenido en sacarosa (r = -0,43). El análisis discriminante dio lugar a la formación de cuatro grupos con un ajuste del 95,3%. El grupo 1 está formado por bulbos grandes, firmes y picantes, el grupo 2 por cebollas grandes, su...

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supporting

confidence: 87%

Section: Sugarsmentioning

confidence: 66%

Section: Soluble Solids Content (Ssc)mentioning

confidence: 99%

mentioning

confidence: 96%

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Characterization of genetic resources of onion (Allium cepa L.) from the Spanish secondary centre of diversity

Mallor

Carravedo

Estopañán

et al. 1970

Span. j. agric. res.

View full text Add to dashboard Cite

show abstract

“…and 30 g kg -1 (Table 2) of earlier published results (Thompson et al, 2005;Rodríguez Galdón et al, 2009) and corresponded well to the measured medium level dry matter content. Correlations between the investigated environmental factors and fibre or ash content were not significant in most of the cases (Table 3).…”

Section: Fibre and Ash Contentsupporting

confidence: 89%

Water Supply and Temperature Effects on Some Nutritive Constituents of Direct Sown Onion

Ombódi

Lugasi

Daood

et al. 2016

Not Bot Horti Agrobo

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Irrigation is a prerequisite for economical onion production under dry conditions. However, its effect on dry matter and nutrient content often remains a concern for growers. A direct sown onion hybrid was grown under open field, rain-fed and irrigated conditions for three years, investigating the effects of air temperature and water supply on some nutritive constituents. Dry matter, storage sugar, total flavonol and total polyphenol content showed strong positive correlation with average air temperature and negative correlation with water supply. However, irrigation had a positive effect on storage sugar and dry matter content. Presumably better water supply during dry periods ensured by irrigation provided the basis for higher photosynthetic production, and hereby more dry matter partitioning and accumulation in the bulb, a storage organ. An unexpected decrease in vitamin C content was experienced in 2011 and 2012, compared to the result of 2010, which was explained by the hot and dry conditions of the pre-harvest irrigation cut-off period. Fibre and ash content was found to be the most stable nutritional characteristics, affected neither by the environmental conditions, nor by the irrigation. Irrigation has proved to be very beneficial for direct sown onion, doubling bulb yield while not affecting the nutritive quality negatively.

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Capillary electrophoretic analysis of neutral carbohydrates using ionic liquids as background electrolytes

et al. 2011

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In this study, ionic liquids (ILs) as BGE additives were applied for the analysis of neutral carbohydrates in CE. The ILs served primarily as chromophores for indirect UV detection. The influence of imidazolium-based ionic liquids on the separation, detection limits and mobility of underivatized neutral carbohydrates was investigated. BGEs consisting of 10-50 mM of ILs at pH 12.4 without other additives provided fast separation of neutral sugars. This method was used to determine sucrose, glucose and fructose in certain vegetable juices.

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Fructans and major compounds in onion cultivars (Allium cepa)

Cited by 53 publications

References 31 publications

Characterization of genetic resources of onion (Allium cepa L.) from the Spanish secondary centre of diversity

Characterization of genetic resources of onion (Allium cepa L.) from the Spanish secondary centre of diversity

Water Supply and Temperature Effects on Some Nutritive Constituents of Direct Sown Onion

Capillary electrophoretic analysis of neutral carbohydrates using ionic liquids as background electrolytes

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