Variety traits
Allium cepa L. var. cepa
Quality characteristics of onions determined by the biochemical composition of essential oils, sugar content, and pyruvic acid levels.
In the reference 45 varieties crop Onion, where this is mentioned in the description.
Evaluation of onion taste and aroma is based on organoleptic methods and physicochemical indicators. The content of essential oils and the balance of sugars determine the classification of varieties into pungent, semi-pungent, and sweet. The biochemical marker for pungency is the level of pyruvic acid in the tissues.
Pungent varieties contain up to 130 mg% of essential oils, 14–19% of dry matter, and 6–13% of sugars, which provides them with better storage life and resistance to pathogens due to the bactericidal properties of the oils. Growing conditions, including fertilizer availability and geographical location, can alter the intensity of taste characteristics.
General information about the subject — on the page Taste and aroma.
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.
Allium cepa L. var. cepa · Onion
Sjemenarna Ljubljana (SI)
Allium cepa L. var. cepa · Onion
PLANTICO HODOWLA I NASIENNICTWO OGRODNICZE ZIELONKI SP. Z O.O.
Allium cepa L. var. cepa · Onion
Domaine Public (FR)
Allium cepa L. var. cepa · Onion
Domaine Public (FR)
Allium cepa L. var. cepa · Onion
Landbruks- og matdepartementet, N - 0030 Oslo
Allium cepa L. var. cepa · Onion
Bejo Zaden B.V.
Allium cepa L. var. cepa · Onion
Prosem (FR)
Allium cepa L. var. cepa · Onion
Domaine Public (FR)
Allium cepa L. var. cepa · Onion
Allium cepa L. var. cepa · Onion
Allium cepa L. var. cepa · Onion
Allium cepa L. var. cepa · Onion
Seminis Vegetable Seeds
Allium cepa L. var. cepa · Onion
Pro Veg Seeds Limited (GB)
Allium cepa L. var. cepa · Onion
Allium cepa L. var. cepa · Onion
Allium cepa L. var. cepa · Onion