Welcome to Chinese Agricultural Science Bulletin,

Chinese Agricultural Science Bulletin ›› 2020, Vol. 36 ›› Issue (10): 145-149.doi: 10.11924/j.issn.1000-6850.casb19010080

Special Issue: 园艺

• Research article • Previous Articles     Next Articles

Nutritional Quality of Allium cepa Varieties: Analysis and Assessment

Haifeng Yang1(), Wei Chen1, Linchong Hui1, Guolei Huan2, Weiya Li1, Linyu He1, Zhentai Chen1, Meihua Miao1, Meihong Pan1()   

  1. (1)Lianyungang Academy of Agricultural Sciences, Lianyungang Jiangsu 222000
    (2)Jiangsu Yuntai Farm Co., Ltd, Lianyungang Jiangsu 222000
  • Received:2019-01-15 Revised:2019-04-08 Online:2020-04-05 Published:2020-03-19

Abstract:

To evaluate the nutritional quality of onion (Allium cepa) varieties from different sources and screen germplasms rich in nutrients, four nutritional quality parameters including compactness, dry matter content, soluble solid content and pyruvic acid content of 30 onion varieties were determined. A comprehensive evaluation on nutritional quality of onion was conducted with membership function from the fuzzy math and correlation analysis. The results showed that there were some differences of compactness, dry matter content, soluble solid content and pyruvic acid content in the 30 onion materials. The variation coefficient of compactness was the smallest, while that of pyruvic acid content was the largest. In addition, this study found that the dry matter content was extremely significantly correlated with soluble solids content, and significantly correlated with pyruvic acid content. Among the 30 onion materials, ‘Sterile line A1’ has the best comprehensive nutritional quality, which can provide the material foundation for onion quality breeding.

Key words: Allium cepa, nutritional quality, correlation, membership function

CLC Number: