Register | Login

Journal of Experimental Agriculture International

  • About
    • About the Journal
    • Submissions & Author Guideline
    • Accepted Papers
    • Editorial Policy
    • Editorial Board Members
    • Reviewers
    • Printed Hard copy
    • Subscription
    • Membership
    • Publication Ethics and Malpractice Statement
    • Digital Archiving
    • Contact
  • Archives
  • Indexing
  • Publication Charge
  • Submission
  • Testimonials
  • Announcements
Advanced Search
  1. Home
  2. Archives
  3. 2020 - Volume 42 [Issue 6]
  4. Short Research Article

Author Guidelines


Submit Manuscript


Editorial Board Member


Membership


Subscription


Biochemical Differences between Bolted and Non-Bolted Onions

  •   Kalyani Gorrepati
  •   A. Thangasamy
  •   Ashok Kumar
  •   Prashant Satpute
  •   Major Singh

Journal of Experimental Agriculture International, Volume 42, Issue 6, Page 30-35
DOI: 10.9734/jeai/2020/v42i630534
Published: 6 July 2020

  • View Article
  • Download
  • Cite
  • Statistics
  • Share

Abstract


The present experiment was conducted to know the biochemical differences between bolted and non-bolted onion of Indian varieties. Onion is a very important vegetable consumed for its flavour and health benefits. Bolting, which is an undesirable character in onion bulb production, produces bulbs with central hard and hollow cellulosic stalk and makes them unmarketable. In this research four different varieties of onion (three red onion varieties (viz; Bhima Kiran; Bhima Shakti; N-2-4-1) and one white variety (Bhima Shweta)) were studied to verify differences between bolted and non-bolted bulbs. The results showed significant difference in total soluble solids and total phenol content in bolted and non-bolted onions. In bolted onion bulbs, total soluble solid content varied from 11.2 to 11.83 °Brix and 12.0 to 12.9 °Brix in non-bolted onion varieties. In bolted onion, the total phenol content was 27.0, 52.2, 61.3 and 65.8 mg GAE/100 g in Bhima Shweta, Bhima Kiran, N-2-4-1 and Bhima Shakti respectively. The phenol content varied from 26.2 to 48.7 mg GAE/100 g in non-bolted onion with lowest in Bhima Shweta and highest in N-2-4-1. No significant difference was observed for moisture content and total flavonoid content in bolted and non-bolted onion. 

Keywords:
  • Onion
  • bolted
  • non-bolted
  • phenol
  • flavonoid
  • biochemical
  • Full Article - PDF
  • Review History

How to Cite

Gorrepati, K., Thangasamy, A., Kumar, A., Satpute, P., & Singh, M. (2020). Biochemical Differences between Bolted and Non-Bolted Onions. Journal of Experimental Agriculture International, 42(6), 30–35. https://doi.org/10.9734/jeai/2020/v42i630534
  • ACM
  • ACS
  • APA
  • ABNT
  • Chicago
  • Harvard
  • IEEE
  • MLA
  • Turabian
  • Vancouver
  • Endnote/Zotero/Mendeley (RIS)
  • BibTeX
  • Abstract View: 308 times
    PDF Download: 24 times

Download Statistics

  • Linkedin
  • Twitter
  • Facebook
  • WhatsApp
  • Telegram
Make a Submission

Information

  • For Readers
  • For Authors
  • For Librarians

Current Issue

  • Atom logo
  • RSS2 logo
  • RSS1 logo


Copyright © 2010 - 2023 Journal of Experimental Agriculture International. All rights reserved.