Variety traits

Dry matter — shallot

Allium cepa L. var. aggregatum G. Don

Dry matter content is a key quality indicator for shallots, determining their storage life, suitability for processing, and flavor characteristics.

In the reference 10 varieties crop Shallot, where this is mentioned in the description.

The dry matter content in shallot bulbs varies in the range from 12.0% to 22.79% depending on the genotype and growing conditions. In related species, such as Allium × cornutum and Allium × proliferum, these values can reach 25%. Laboratory measurement is carried out by drying ground bulb samples, cleaned of outer scales and basal plates, followed by the calculation of mass percentage.

A high dry matter content correlates directly with storage duration and bulb resistance to rot. Varieties with a value of more than 20% are considered the most promising for drying. The level of dry matter also influences taste: its relatively low values in the classic shallot contribute to its characteristic "delicate" flavor, which distinguishes it from other onion species.

General information about the subject — on the page Dry matter.

Sources8

Varieties of Shallot 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.