Implications of spatial and temporal changes in concentration of pyruvate and glucose in onion (<i>Allium cepa</i> L.) bulbs during controlled atmosphere storage

Abayomi, Louise; Terry, Leon A.

doi:10.1002/jsfa.3502

Cited by 29 publications

(22 citation statements)

References 18 publications

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“…In contrast, less pungent onion varieties have become preferred for fresh consumption, especially in the USA, Japan and many countries of Europe. Low pungency or mild onions have a pyruvate concentration of < 5 µmol g -1 FW and command a price premium (Abayomi and Terry, 2009). According to this criterion, 15.1% of the collection studied here is considered as mild onions.…”

Section: Pungencymentioning

confidence: 99%

“…Accession BGHZ-4086 presented the higher value for fructose content and also low pungency, as described before; both are interesting qualities for sweet onions. Recent works have suggested that the level of glucose concentration is positively correlated with taste preference (Abayomi and Terry, 2009). The red onion accession BGHZ-3326 presented the higher value for glucose and total sugars (6.73 g/100 g FW) but also a high pungency value (7.0 µmol g -1 FW).…”

Section: Sugarsmentioning

confidence: 99%

See 1 more Smart Citation

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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Section: Pungencymentioning

confidence: 99%

Section: Sugarsmentioning

confidence: 99%

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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“…Therefore, it is necessary to study the composition of each industrial onion waste to know its potential use as food ingredient. Onion composition is variable and depends on cultivar, stage of maturation, environment, agronomic conditions, storage time and bulb section [4,5]. Water makes up the majority (80-95%) of the fresh weight of onion.…”

mentioning

confidence: 99%

Characterization of Industrial Onion Wastes (Allium cepa L.): Dietary Fibre and Bioactive Compounds

Benítez

Mollá

Martín‐Cabrejas

et al. 2011

Plant Foods Hum Nutr

262

148

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The food industry produces a large amount of onion wastes, making it necessary to search for possible ways for their utilization. One way could be to use these onion wastes as a natural source of high-value functional ingredients, since onion are rich in several groups of compounds, which have perceived benefits to human health. The objective of this work is to gain knowledge of any differences between the different onion wastes obtained from industry and non-commercial bulbs to use them as food ingredients rich in specific compounds. The results showed that brown skin and top-bottom could be potentially used as functional ingredient rich in dietary fibre, mainly in insoluble fraction, and in total phenolics and flavonoids, with high antioxidant activity. Moreover, brown skin showed a high concentration of quercetin aglycone and calcium, and top-bottom showed high concentration of minerals. Outer scales could be used as source of flavonols, with good antioxidant activity and content of dietary fibre. However, inner scales could be an interesting source of fructans and alk(en)yl cystein sulphoxides. In addition, discarded onions (cvs Recas and Figueres) could be used as a good source of dietary fibre, and cv Recas also as a source of phenolics compounds.

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“…Renate has been found to contain the highest pyruvate concentrations at the beginning of storage in the outer two scales whereas the sweet cv. SS1 showed the highest concentrations in the central scales at the end of storage (31 days, 4°C, 3 kPa CO 2 and 5 kPa O 2 ) (Abayomi & Terry 2009). …”

Section: Chemical Constituents Of Onions Shallots and Garlicmentioning

confidence: 99%

“…However, pungent cv. Renate had the highest glucose levels in the central scales (Abayomi & Terry 2009). Sweet onion cultivars contain higher concentrations of fructose and glucose compared to pungent, long-storing onions which in taste panels were positively correlated with likeability and sweetness, respectively (Terry et al 2005;Chope et al 2007a).…”

Section: Chemical Constituents Of Onions Shallots and Garlicmentioning

confidence: 99%

Onions, Shallots and Garlic

Currah¹,

Cools²,

Terry³

2012

Crop Post‐Harvest: Science and Technology

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Implications of spatial and temporal changes in concentration of pyruvate and glucose in onion (Allium cepa L.) bulbs during controlled atmosphere storage

Cited by 29 publications

References 18 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

Characterization of Industrial Onion Wastes (Allium cepa L.): Dietary Fibre and Bioactive Compounds

Onions, Shallots and Garlic

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