Phytochemical composition, antioxidant potential, and bulb mass of differently colored onions under distinct sowing methods
Main Article Content
Keywords
Allium cepa L, genotype, quality, soluble sugars, secondary metabolites, flavonoids, monomeric anthocyanins, antioxidant activity
Abstract
Onion (Allium cepa L.), either fresh or processed, is widely consumed for its unique aroma, flavor, and taste. While farmers aim to maximize yield, consumers demand high-quality products. These goals can conflict under certain cultivation conditions but can be balanced through appropriate agronomic practices. Therefore, this study aimed to investigate the effects of two sowing methods, the standard sowing method (SSM) and the new sowing method (NSM), characterized by reduced seed rates and wider row spacing on selected quality parameters (onion bulb weight and total soluble sugars [TSS]), key bioactive compounds content, total phenolic content (TPC), total flavonoid content (TFC), hydroxycinnamic acids (HCAs), total monomeric anthocyanins (TMA), and antioxidant properties of 10 new onion genotypes (G1–G10). The results revealed statistically significant differences (p < 0.005) among both sowing methods and genotypes, indicating that these factors substantially impact the measured parameters. Bright violet, skin-colored genotype G8 stood out with the highest values of TPC, TFC, HCAs, TMA, TSS, and antioxidant activity (measured in three assays) in the NSM and bulb weight in the SSM. These findings suggest that the NSM may offer economic benefits for farmers, while selected genotypes provide consumers with high-quality onions.
References
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