Cultivation

Canning and Salting — Onion

Allium cepa L.

Technological processing of onions requires the use of pungent and semi-pungent varieties with a bulb weight of 100–200 g, possessing high dry matter and sugar content to maintain texture after heat treatment.

In the reference 28 varieties crop Onion, where this is mentioned in the description.

For industrial canning of onions, priority is given to varieties with a pronounced pungent or semi-pungent flavor, due to a high concentration of essential oils. The optimal raw material size for technological processing is 100–200 grams; bulbs must be fully matured, healthy, possess dry outer scales, and have a completely dried neck.

Unlike commercial storage, key criteria for suitability for processing are biochemical indicators, in particular the content of dry matter and sugars. The choice of a variety with these characteristics determines the yield of the finished product and its organoleptic properties after slicing, pickling, and heat treatment, influencing the retention of onion ring texture.

General information about the subject — on the page Canning and pickling.

Sources8

Varieties of Onion mentioned in the description

Selection based on the description text, not on official evaluation: these data are absent from registers. For specific variety details, please refer to its profile.