Cultivation

Suitability for processing — Onion

Allium cepa L. var. cepa

A technological indicator for onions determined by the content of dry matter, sugars, and the physico-mechanical properties of the bulbs. It is assessed to ensure production profitability in drying and paste manufacturing.

In the reference 85 varieties crop Onion, where this is mentioned in the description.

A key factor in variety suitability is the dry matter content, the optimal range of which is 12.7–13.6%. A high correlation (r = +0.90) has been established between dry matter and sugar concentrations, which directly affects the yield and quality of the finished product. Important physical parameters include bulb firmness, ranging from 8–12 N, and morphological characteristics, such as the absence of a hollow or hard basal plate.

When selecting a variety, pungency—determined by pyruvic acid content—and flesh color are taken into account, as red-colored varieties are prone to undesirable color changes in the final product. The technological process requires minimizing waste during mechanical peeling, which averages 16%. Processing specifics are also related to the transformation of sulfur compounds, which alter the flavor and aromatic profile of the raw material upon heat treatment.

General information about the subject — on the page Suitability for processing.

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.