Variety traits

Dry matter — onion

Allium cepa L.

A biochemical quality indicator for onions, ranging from 7% to 21%. It directly affects shelf life and suitability for long-term storage.

In the reference 58 varieties crop Onion, where this is mentioned in the description.

The dry matter content in onions is measured by the thermostat-gravimetric method at a temperature of 105 °C and is expressed as a percentage of fresh weight. This indicator is closely related to the taste characteristics of cultivars: pungent varieties contain more than 15%, semi-pungent varieties contain about 12%, and sweet varieties contain 9–10% dry matter.

This parameter is a determining factor for the shelf life of the produce, as a high content of dry matter slows down the respiration rate of the bulbs during storage. The level of this indicator is conditioned by the genetics of the hybrid, as well as cultivation conditions, including irrigation regimes and the balance of mineral nutrition elements.

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

Sources6

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.