Cultivation

Fresh Market Consumption — Onion

Allium cepa L. var. cepa

A classification category that defines the requirements for commercial quality and organoleptic properties of produce intended for direct retail sale.

In the reference 101 varieties crop Onion, where this is mentioned in the description.

Strict requirements for appearance have been established for the sale of fresh onions: the bulbs must be mature, firm, and clean, with no mechanical damage or signs of decay. Mandatory criteria include the presence of dry outer scales and a tightly closed, well-dried neck, which distinguishes this product from raw materials intended for industrial processing.

Varieties for fresh consumption are often characterized by a sweet or semi-sharp taste due to a lower content of sulfur compounds and pyruvic acid. When selecting such varieties, an agronomist considers visual appeal, including uniformity of shape and brightness of color, while taking into account the correlation between high sensory quality and a potentially shorter shelf life.

General information about the subject — on the page Fresh market use.

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.