Structural and chemical differences in the cell wall regions in relation to scale firmness of three onion (<i>Allium cepa</i> L.) selections at harvest and during storage

Coolong, Timothy; Randle, William M.; Wicker, Louise

doi:10.1002/jsfa.3219

Cited by 37 publications

(26 citation statements)

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“…Bulb firmness is correlated to mechanical harvest and storage ability of onion cultivars (Larsen et al, 2009). Studies have shown that high dry matter onions had the firmest bulbs at harvest and delayed softening during storage (Coolong et al, 2008). In the collection studied here, bulb firmness ranged from 3 to 9 kg cm -2 .…”

Section: Bulb Firmnessmentioning

confidence: 89%

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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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Section: Bulb Firmnessmentioning

confidence: 89%

“…Firmness in vegetables is an important textural attribute affecting consumer attitudes toward freshness and quality, which has been also studied in onions (Coolong et al, 2008). Bulb firmness is correlated to mechanical harvest and storage ability of onion cultivars (Larsen et al, 2009).…”

Section: Bulb Firmnessmentioning

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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Section: Discussionmentioning

confidence: 88%

“…A correlation of dry matter content with texture has been observed in onion and steam-cooked potato (Coolong et al, 2008;van Dijk et al, 2002). The firmness of onion bulbs at harvest correlated well with bulb dry matter content (Coolong et al, 2008). In contrast, in steam-cooked potato, van Dijk et al (2002) observed that the regression coefficient of the dry matter content and firmness (mouthfeel) was negligible and they concluded that potatoes with high dry matter content are crumbly and grainy (mouthfeel).…”

Section: Discussionmentioning

confidence: 99%

Fruit Textures of Beit Alpha, Greenhouse, Japanese, Pickling, and Slicer-type Cucumbers

Sakata

Horie

Yoshioka

et al. 2011

J. Japan. Soc. Hort. Sci.

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To differentiate the fruit texture characteristics of five major cucumber types (Beit Alpha, greenhouse, Japanese, pickling, and slicer) that are grown worldwide and to identify beneficial traits for cucumber breeding, we compared their physical properties [flesh firmness, placental firmness, skin toughness, crispness index, ratio of placental firmness to flesh firmness (relative placental firmness), and ratio of skin toughness to flesh firmness (relative skin toughness)]. We also compared the time-dependent changes in the physical properties of each type. Although differences existed in the standard size among the various types, physical properties clearly differed among the types and can be summarized as follows: the Japanese type has firmer flesh and placenta, lower relative skin toughness, and the highest crispness; Beit Alpha and greenhouse types have softer flesh, placenta, and skin, and the lowest crispness; the pickling type has firmer (tougher) flesh, placenta, and skin; and the slicer type has softer flesh and placenta, and the toughest skin. The physical properties of sequentially harvested fruits in each cultivar varied widely, indicating that fruit texture is strongly affected by cultivar (or type) and fruit size (i.e., timing of harvest). It is suggested that much attention should be paid to cucumber texture to breed favorable cultivars.

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“…The reduction of phenolic compounds with subsequent increase is possibly related to the biosynthesis of flavonoids, mainly quercetin. The non-structural sugars increase in onion bulbs during storage [42,43,44] to provide metabolic energy for flavonoid biosynthesis [45]. The increase in flavonoid content, especially quercetin, at the end of storage is related to formation and brown staining of onion peel [46], breakage of dormancy and budding [45].…”

Section: Fig 2 Phenolic Compounds (A) Acidity (B) and Enzymatic Acmentioning

confidence: 99%

The Harvest Season Changes the Organoleptic Properties of Onion during Storage

Mota

Cruz

Ferreira

et al. 2019

JEAI

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Aims: The objective was to determine the influence of the onion harvest time "Baia Periforme" on post-harvest quality of the bulbs during storage. Study Design: The experiment was conducted in a randomized block design with three treatments, six replicates with two bulbs each. Place and Duration of Study: Departamento de Fitotecnia, Universidade Federal de Viçosa, between June 2017 and July 2018. Methodology: Seedlings, 20 days old, were transplanted into 20 cm spacing between rows and 10 cm between plants. The bulbs were harvested 120 days after transplanting with manual tipping of the pseudo-stem (T1), with 50 (T2) or 75% (T3) of the bulbs popped. The soluble sugars (SS), non-reducing sugars (NRS), reducing sugars (RS), total soluble solids (TSS), titratable acidity of phenolic compounds and alinase activity was determined every 30 days for 90 days. Results: The content of SS, TSS, phenolic compounds and alinase activity increased in the onions of T2, resulting in more sweet and pungent bulbs due to the higher content of acidity and phenolic compounds. Conclusion: The post-harvest quality of onion bulbs "Baia Periforme" was maintained when they were harvested with 50% of bulbs popped.

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Structural and chemical differences in the cell wall regions in relation to scale firmness of three onion (Allium cepa L.) selections at harvest and during storage

Cited by 37 publications

References 38 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

Fruit Textures of Beit Alpha, Greenhouse, Japanese, Pickling, and Slicer-type Cucumbers

The Harvest Season Changes the Organoleptic Properties of Onion during Storage

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