Cultivation

Fresh Market Consumption — Onion

Allium cepa L.

A quality market category for onions, defined by strict requirements regarding bulb appearance and sensory characteristics, which depend on the biochemical composition of the cultivar.

In the reference 121 varieties crop Onion, where this is mentioned in the description.

For the fresh market, bulbs must be mature, firm, intact, healthy, and clean, with dry scales and a dried neck no longer than 4–5 cm. Important requirements include typical shape and color for the specific botanical cultivar, as well as the absence of damage from rot or spoilage.

The selection of cultivars for this segment correlates with their flavor profile and dry matter content. Sweet varieties, characterized by low storability due to high moisture content and low essential oil levels, are intended for quick sale. Pungent and semi-pungent varieties contain more dry matter, which ensures better firmness and retention of marketability under commercial conditions with humidity up to 65%.

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

Sources7

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.