ISHS Acta Horticulturae 433: I International Symposium on Edible Alliaceae
GENETIC AND ENVIRONMENTAL EFFECTS INFLUENCING FLAVOR IN ONION |
| Author: | W. M. Randle |
| Keywords: | Allium cepa L., pyruvic acid, sulfur, germplasm, temperature, irrigation |
| Abstract:
Flavor intensity in onions is influenced by the genetic potential of a cultivar and the environment in which the cultivar grows. Expression of onion flavor is dominated by organ sulfur (S) compounds and modified by simple and complex sugars. Cultivars not only vary in pungency and sweetness, but also in flavor profile which is reflected by differences in flavor precursor ratios and the type of soluble sugar accumulated. Flavor intensity can ben increased, within cultivar, by low irrigation rates, high temperatures during growth and development, and high S fertility. | |
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