Maggiaiola is a local Italian white onion variety belonging to the group of cultivars known as Cipolla Bianca di Margherita. The variety is characterized by a mid-early maturity and is traditionally cultivated in the specific soil and climatic conditions of the Apulia coast.
In scientific studies, the variety is considered a source of valuable biochemical components, such as antioxidants, phenolic compounds, and the peptide allicepin. Detailed morphological characteristics and data on disease resistance are not provided in open sources.
Sources4
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Countries of admission
3 jurisdictions
Green indicates countries where the variety is listed in the national catalogue and its seeds are authorized for sale. Expired registrations are marked separately: the variety was previously admitted, but sale is no longer permitted.
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