Nutritional Quality of Allium cepa Varieties: Analysis and Assessment

Yang Haifeng; Chen Wei; Hui Linchong; Huan Guolei; Li Weiya; He Linyu; Chen Zhentai; Miao Meihua; Pan Meihong

doi:10.11924/j.issn.1000-6850.casb19010080

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Chin Agric Sci Bull ›› 2020, Vol. 36 ›› Issue (10) : 145-149. DOI: 10.11924/j.issn.1000-6850.casb19010080

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Nutritional Quality of Allium cepa Varieties: Analysis and Assessment

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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

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Yang Haifeng , Chen Wei , Hui Linchong , et al . Nutritional Quality of Allium cepa Varieties: Analysis and Assessment[J]. Chinese Agricultural Science Bulletin. 2020, 36(10): 145-149 https://doi.org/10.11924/j.issn.1000-6850.casb19010080

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Footnotes

The authors have declared that no competing interests exist.

作者已声明无竞争性利益关系。

Funding

(CX(17)2020)

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