Variety traits

Dry matter — onion

Allium cepa L. var. cepa

The dry matter content in bulbs is a key biochemical indicator that determines their storability, taste, and the economic efficiency of industrial processing.

In the reference 69 varieties crop Onion, where this is mentioned in the description.

The dry matter content in onions varies from 11.6 to 20.4%. For varieties intended for the fresh market, 10–12% is typical, while varieties for dehydration should contain 17–20%. A high concentration of dry matter directly correlates with improved bulb storability during winter storage and is characteristic of pungent varieties, which contain up to 8.5–10% sugars.

This indicator is critical for the processing industry, as a high percentage of dry matter ensures a greater yield of finished dried products. The level of dry matter accumulation is influenced by mineral nutrition conditions: excessive nitrogen application contributes to a decrease in the concentration of this component; therefore, a strict balance of nitrogen-potassium nutrition is required to obtain a high-quality harvest.

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

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.