DOCSLIB.ORG

Onion Varieties & Information

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Onion Varieties & Information osborneseed.com | 800-845-9113 | [email protected] ONION DTM= Days to maturity from transplant Onions are classi"ed into 3 distinct day-length categories (Short Day, Intermediate Day and Long Day) SHORT DAY TYPES (SD) ONIONS Short Day Best suited in the southern growing regions of the US (latitudes between 25-35) *requires 12 to 13 hours of day length to initiate bulb development. Short day onions are most often planted in the fall and harvested in the spring. SD onions are very well suited for transplanting in November and December, or direct seeding in October, for harvest in the spring. Short day varieties have a higher water content and milder !avor compared to long day types, and are excellent as a fresh option and as a complement to salads, sandwiches and any dish where some added crunch and !avor is desired. The yellow SD types have scale/skin that is best described as golden blond in color. Will store 2-3 months. SHORT DAY RIO DULCE F! VARIETY TYPE DTM SHAPE/SIZE RES. DESCRIPTION Great for southern growers due to uni- NEW! GABRIELLA F 1(U) Yellow 155 Globe/Jumbo form, quality bulbs with great yields and resistances to general leaf diseases. High quality white onion for fresh mar- NEW! 2144 F! (U) White 170-175 Globe/Large to Jumbo F, PR ket in southern latitudes. Bright white SYMBOL KEY & DEFINITIONS color with 2-month storage life. Short day to Intermediate. Adaptable, Hybrid variety: Cross between two genetically distinct parent NEW! New Addition: Varieties that are new to our catalog EARLY RED BURGER (U) Red 175 Flattened Globe PR fresh market with deep red skin and F# lines chosen for speci!c traits, using traditional breeding methods. for this edition. mild !avor. VERONICA F! Hybrids typically show better vigor, uniformity of size and shape, Consistent good performer that is early and disease resistance than open pollinated varieties. Sweet Red 175 Flattened Globe/Medium PR, Fbr RED DUKE F! (U) maturing with strong roots and deep color. Open Pollinated variety: Reproduce naturally via cross-pollination Osborne Favorite: Our seal of approval on our Very uniform onion with strong tops (OP) or self-pollination. Open pollinated varieties may lack the uniformity highly recommended products. and disease resistance of hybrids. VERONICA F! (U) Yellow 180 Globe/Jumbo to Colossal HR: PR and skin. High percentage of single centers. Can tolerate PR and DM. Organic: Seeds are grown and produced in organic systems Slightly !attened-globe/ Adaptable with strong roots, "rm bulbs Sweet 180 PR without the use of synthetic elements. RIO DULCE F! (U) Jumbo to Colossal and good single centers. Extremely Heat Tolerant Untreated: Seeds are grown in conventional systems, but have no GABRIELLA F! NEW! 2144 F! EARLY RED BURGER RED DUKE F! (U) further synthetic elements on the actual seed. NEW! Extremely Cold Tolerant Treated: Seeds are grown under conventional systems and have a synthetic coating that is brightly colored (red, green, and blue are (T) common). When handling treated seeds, it is suggested to use gloves and a mask. For organic growers, treated seeds are prohibited. Storage: Proven ability to store long-term. FarMore: seed treatment provides early season protection against seed and seedling diseases, as well as cucumber beetle. Cruiser: seed treatment provides early season protection from sucking, chewing and soil pests.a 1M 1,000 Seeds INTERMEDIATE DAY TYPES (ID) LONG DAY TYPES (LD) Intermediate Day Long Day Best planted in the latitude range between 32-42 degrees. *requires 13 to 14 hours of day length to initiate bulb development. In the Best for northern growing regions in the latitudes range between 37-42° *require 15 hours or more of day length to initiate bulb mid-section of the US, intermediate day types can be direct seeded in the late winter/early spring to have harvestable bulbs in development. Long day onion varieties are best direct seeded in spring. Depending on location, this can be early, mid or late the summer. ID types are also very well suited for transplanting in late winter/early spring in both the mid and northern latitudes. spring sowings. Long day types have a wide range of maturity (from 90 days to 135 days). Harvest occurs during the summer Transplants of intermediate types in the northern locations o$er earlier maturity compared to long day types. and fall and LD types are typically very "rm (excellent storage ability — 5+ months) and pungent in !avor. The outer scales on a LD yellow is actually more brown in color. LD onions are perfect for cooking, adding to sauces and stews. This onion brings a wonderful aroma and spice to any meal! INTERMEDIATE DAY VARIETY TYPE DTM SHAPE/SIZE RES. DESCRIPTION LONG DAY RED LABEL F! (U) Red 95 Flattened Globe PR Beautiful, early, large red onion. Uniform with a trim neck and erect top. VARIETY TYPE DTM SHAPE/SIZE RES. DESCRIPTION Early maturing with good bolt tolerance, works well for fresh market or short-term ICE PEARL F! (U) White 105-110 Round/ Large to Jumbo Fbr, PR Early with great yield, white skin and good for storage. White 95 Globe/Jumbo to Colossal PR SIERRA BLANCA F! (U) storage. Uniform bulbs with a classic yellow onion look. Great addition to your long day lineup with resis- NEW! POWELL F! (U) Yellow 108 Globe/Large DM MINISTER F! (U) Yellow 95-100 Globe/Jumbo to Colossal PR, Fbr Good for fresh market with uniform size shape and excellent "rmness. tance to downy mildew and tolerance to stemphylium. Early long day. Adaptable with upright tops and strong interior color. High quality for short- Red 108 Globe/ Large Jumbo PR CANDY F! (U) Sweet 95-100 Globe/Large to Jumbo Sweet and mild in !avor and matures early. RED ANGEL F! (U) term storage. Medium red external color with high percentage of single centers in internal ring Yellow Red 100 Globe/Medium 110 Blocky globe/Large PR Early maturing, single-centered with a classic look. Long-term storage. CABERNET F! (U) development. Holds up well in storage. GUNNISON F! (U) Spanish HARBOUR F! (U) Yellow 105 Globe/Large to Jumbo Upright tops with "rm bulbs. Plant early for full size. CALIBRA F! Sweet 115 Blocky globe/Large PR Classic Spanish look with glossy skin and re"ned necks. Globe to Flat Globe/ Improved Cabernet that is slightly later to mature, but larger sized. Performs well in stressful Red 105 Yellow MONASTRELL F! Medium conditions. Bulbs can store well for 4-6 months with good color contrast. 118 Globe/Colossal Fbr, PR Can be used for transition from intermediate to long days. Holds in storage SCOUT F! (U) Spanish Yellow/ 110 Globe/Large High yielding, versatile, strong vigor with mildly sweet !avor. NEW! ELSYE F1 (U) Sweet ICE PEARL F! NEW! POWELL F! RED ANGEL F! RED LABEL F! SIERRA BLANCA F! MINISTER F! CANDY F! GUNNINSON F! CALIBRA F! SCOUT F! CABERNET F! HARBOUR F! MONASTRELL F! NEW! ELSYE F! LONG DAY (Cont’d) SPECIALTY CIPOLLA DI ROVATO RED ITALIAN TORPEDO VARIETY TYPE DTM SHAPE/SIZE RES. DESCRIPTION RED ITALIAN TORPEDO 90 days (U) Globe/Large to Bsr, DM, Yellow 95-100 Blocky globe with small necks and smooth skin. FRONTIER F! (U) Jumbo Fbr (Red long of Tropeo) 4-6” elongated bulbs with glossy vibrant pink skins and sweet, mild !avor. Slightly !attened/ Yellow 95-100 B Tight and "rm with thick necks, dark skin and nice gloss. TRAILBLAZER F! (U) Medium to Large This stunning Italian heirloom is perfect for fresh market bunches. Best suited for intermediate - long day growing regions. TREKKER F! (U) Yellow 95-100 Globe/Medium B, Fbr Extra "rm for long storage with nice dark skin and shine. CIPOLLA DI ROVATO 110 days (U) BLUSH F! (U) Pink 110 Globe/Jumbo Coppery pink skin and white interior with healthy tops and necks that dry down easily. This selection from Italy produces an absolutely classic Cipollini. Expect to harvest small, !at, almost perfectly disc-shaped onions with no indentation Tall blocky globe/ Yellow 110 PR Improved root system and high yielding with darker-skin. TALON F! Large or raising in the top-center. Bulb size will range from 2-3” in diameter and 1-1.25” in thickness. The multiple layers of skin are delicate, light gold and RED CARPET F! Red 115 Globe/Jumbo PR Red storage onion with improved shape. the necks are small. Flesh is white and barely pungent. Good storage life. This adaptable onion can be grown both as a late intermediate or an early long day variety. Red 115-120 Globe/Large NEW! BAROLO F! (U) Strong against root diseases and can store for 3-4 months. Replacement for Ruby Ring. Blocky globe/Large Yellow 120 Fbr, PR Adaptable for Northern regions, very uniform and "rm. HAMILTON F! (U) to Jumbo GENERAL GROWING INFO Seed FRONTIER F! TRAILBLAZER F! TREKKER F! BLUSH F! Soil temperature for germination is 50-75°. Transplant Tops can be clipped prior to transplanting for more rigorous root growth. Spacing Sow seed at ¼” depth, ½”-1” apart in rows that are 18-30” apart. Thin to 3-5” apart to achieve adequate size bulbs, or set transplants at 4-5” apart. TALON F! RED CARPET F! NEW! BAROLO F! HAMILTON F! Growth Needs Onions grow best in well-drained, sandy soil with high organic matter. Make sure to choose the correct variety for your growing region. Onions need a lot of water, about 1” per week for optimal bulb growth. Avoid overhead watering and watering at night to limit the exposure to bacterial and fungal pathogens.
Load more

Recommended publications
  • Picoteo Cured & Cheese Salad & Bread Hot Tapas Book
    BOOK YOUR CALÇOTADA NOW COLD TAPAS HOT TAPAS Come & experience the traditional Catalan TORTILLA ESPAÑOLA 5.5 SOPA de AJO al PUNTO PICANTE 5.5 feast with us centred around the Catalan Traditional spicy garlic soup, ham & egg winter onion, the calçot. BERENJENA MORUNA 5.5 Moorish spiced aubergine, yogurt, PATATAS BRAVAS y ALIOLI 5.5 Traditional menu £35 / Vegan menu £27 pancetta & pomegranate SECRETO IBÉRICO con ROMESCO 15 Ibérico pork steak & ‘romesco’ sauce Weekends Feb & Mar PICADILLO con HUMUS de ALUBIA 10.5 12noon - 5pm / Brindisa Shoreditch Haricot bean hummus, spiced ox mince HUEVOS ROTOS 8.75 Book now: [email protected] ‘picadillo’ & Brindisa’s ‘torta’ crisp bread Broken eggs, fried potatoes & Mallorcan ‘sobrasada’ ESPINACAS a la CATALANA 5.5 Wilted spinach, shallot, pine nuts & raisins CHULETAS de CORDERO 16.5 Lamb chops & ‘salsa verde’ sauce PICOTEO CURED & CHEESE CECINA, CHOCOLATE y MANCHEGO 7 Cured smoked beef, dark chocolate & GAMBAS al AJILLO 9.75 CROQUETAS de CALCOT y HORTIGA 5.5 JAMÓN IBÉRICO de BELLOTA 22 Manchego cheese Prawns, chilli, garlic & olive oil Catalan onion ‘calçot’ & nettles croquettes & Hand carved, 100% acorn-fed ham romesco sauce from Señorío de Montanera collective BRANDADA, VERDINAS y JAMÓN 9.5 HÍGADO ENCEBOLLADO 13.5 (Badajoz, Extremadura) Salt cod brandade, verdina beans, Calves’ liver, Jerusalem artichokes purée, PIMIENTOS de PADRÓN 6 ham lardons & piquillo pepper jam onions, white wine & thyme Galician padrón peppers & rock salt SELECCIÓN de IBÉRICOS 23 A selection of our Ibérico charcuterie
    [Show full text]
  • ROBINSON's SEEDS and PLANTS
    ROBINSON’S SEEDS and PLANTS Over 150years of Growing and Showing Vegetables SEASON 2021 www.mammothonion.co.uk Established 1860 and still family owned ‘Vegetables which taste as good as they look’. Visiting, watch for the sign Peardrop Tomato Mammoth Improved Onion Mammoth Blanch Leeks. Ringo Sweet Pepper Marconi Sweet Pepper Kingston Gold French Bean Mammoth Blanch Leek Stonehead F1cabbage Genovese Courgette Karella Crown Prince Squash Big Green F1 Tomato Hispi F1 Cabbage Solent Wight Garlic W. Robinson & Son (Seeds & Plants) Ltd Sunny Bank, Forton, Nr. Preston, Lancs, PR3 0BN Tel: +44 (0)1524 791210 Fax: +44 (0)1524 791933 www.mammothonion.co.uk e-mail: [email protected] find us on Facebook.com/mammothvegetables OUR HISTORY, Our founder, William Robinson, started the nursery in 1860. At that time the nursery grew a very different range of crops, ranging from soft fruit, apples, plums and pears, to onions, leeks and all the usual vegetables of the time. He also kept cows and horses to use on the smallholding. The nursery was as is now a spread of over 22acres. The next generation, also called William Robinson, started to improve the size of onions and leeks in particular. This was done as it is still done today by selection. Only the best specimens were allowed to seed. He started to exhibit the results in the local Flower Shows of the time, winning many prizes. Soon other exhibitors wanted to grow the strain and the vegetable business as we know it was born. He called all his large varieties of vegetable by the prefix Mammoth, as we still do today.
    [Show full text]
  • The Beneficial Health Effects of Vegetables and Wild Edible Greens
    applied sciences Review The Beneficial Health Effects of Vegetables and Wild Edible Greens: The Case of the Mediterranean Diet and Its Sustainability Elena Chatzopoulou 1 ,Márcio Carocho 2 , Francesco Di Gioia 3 and Spyridon A. Petropoulos 4,* 1 Kent Business School, University of Kent, Canterbury CT2 7NZ, Kent, UK; [email protected] 2 Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; [email protected] 3 Department of Plant Science, Pennsylvania State University, 207 Tyson Building, University Park, PA 16802, USA; [email protected] 4 Department of Agriculture Crop Production and Rural Environment, University of Thessaly, Fytokou Street, 38446 Volos, Greece * Correspondence: [email protected]; Tel.: +30-2421-09-3196 Received: 20 November 2020; Accepted: 17 December 2020; Published: 21 December 2020 Abstract: The Mediterranean diet (MD) concept as currently known describes the dietary patterns that were followed in specific regions of the area in the 1950s and 1960s. The broad recognition of its positive effects on the longevity of Mediterranean populations also led to the adoption of this diet in other regions of the world, and scientific interest focused on revealing its health effects. MD is not only linked with eating specific nutritional food products but also with social, religious, environmental, and cultural aspects, thus representing a healthy lifestyle in general. However, modern lifestyles adhere to less healthy diets, alienating people from their heritage. Therefore, considering the increasing evidence of the beneficial health effects of adherence to the MD and the ongoing transitions in consumers’ behavior, the present review focuses on updating the scientific knowledge regarding this diet and its relevance to agrobiodiversity.
    [Show full text]
  • Brasa Food Menu
    EVERYTHING ON THE GRILL TO START FROM THE GRILL SIDES Served with a choice of 2 sides & one sauce GRILLED CHICKEN WINGS 8pcs 45 Grilled chicken wings coated in chilli, garlic, honey & lemon served with Brasa hot sauce 1/2 PIRI PIRI CHICKEN 80 FRIED YAM WITH SPICED BUTTER 15 Our marinated chicken in Piri Piri sauce is the spicy love affair between Africa & Portugal SQUID CHILLI & PEPPER 40 FRIED PIRI PIRI CASSAVA 10 Deep fried squid with chilli, garlic & spring onions served with chilli mayo CHICKEN PAILLARD 95 Pounded thin chicken breast, marinated in ginger, garlic & lemon juice FISH CAKE 35 CHOPPED MIXED SALAD 15 Pan fried fish cake with potatoes, garlic, parsley, cassava fish, mustard, lemon & SIRLOIN STEAK 250g 215 smoked tuna served with cherry tomatoes, rocket leaves & parmesan Butter-tender & lean piece of beef with a rim of fat carrying all flavours PARMESAN FRIES 20 USDA graded choice “the best black angus beef since 1939” imported from Aurora Angus Beef, CHILLI PRAWNS 70 from the Midwest, exported by Palmetto for BRASA MIXED GRILLED VEGETABLES 35 Pan fried prawns served with our special chilli tomato sauce & grilled garlic bread PICANHA 250g 185 GRILLED OR FRIED PLANTAIN 15 HUMMUS - BLACK CHICKPEAS 35 Top cut beef, this tender & delecable rump cap is imported from Aurora Angus Beef, A Smooth, thick mix of mashed black chickpeas & tahini from the Midwest, exported by Palmetto for BRASA. USDA graded choice served with sumac, gherkins & bread “the best black angus beef since 1939” CRISPY HALLOUMI & COURGETTE CAKE 50 SALMON 250 A crusty mix of mint, carrot, coriander, spring onions & panko Our Norwegian Salmon marinated in smoked salt & pepper RICE BOWLS served with baked & dried cherry tomatoes, rocket leaves & harissa dressing 45 SALT & PEPPER FISH BAIT 35 COWBOY STEAK for 2 people 560 AFRICAN RICE Chorizo, plantain, green peas & turmeric Deep fried Fish bait in smoked salt & pepper served with Brasa’s special chilli & lemon mayo Served with a choice of 3 sides & 2 sauces Flavourful, rich & juicy steak with a short frenched bone.
    [Show full text]
  • Comparison of Chemical Composition of Selected Cultivars of White, Yellow and Red Onions G
    736 Bulgarian Journal of Agricultural Science, 21 (No 4) 2015, 736-741 Agricultural Academy COMPARISON OF CHEMICAL COMPOSITION OF SELECTED CULTIVARS OF WHITE, YELLOW AND RED ONIONS G. JURGIEL-MALECKA, M. GIBCZYNSKA and M. NAWROCKA-PEZIK West Pomeranian Technological University in Szczecin, Department of General and Ecological Chemistry, 71-434 Szczecin, Poland Abstract JURGIEL-MALECKA, G., M. GIBCZYNSKA and M. NAWROCKA-PEZIK, 2015. Comparison of chemical composition of selected cultivars of white, yellow and red onions. Bulg. J. Agric. Sci., 21: 736–741 The analysed six onion cultivars (Allium cepa L.) cultivated in Poland were characterised by different colour of onion scale leaf: Albion and Alibaba (white cultivar), Grabowska and Majka (yellow cultivar), Scarlet and Wenta (red cultivar). The on- ion cultivars were obtained from the Experimental Station of Cultivars Testing in Węgrzce near Kraków. The following was determined for each cultivar: the content of macro- and micronutrients, reducing and total sugar, the vitamin C content. Sig- nificant differences in chemical composition between the analysed cultivars were found. The cultivars of the same colour ex- hibited similar tendencies in terms of accumulating the most of the analysed elements. The greatest differences in the chemical content were found among yellow and red cultivars. Yellow cultivars accumulated significantly greater amounts of nitrogen, phosphorus, potassium, magnesium, iron, manganese, zinc, copper and reducing sugar than red onion cultivars. Red onion cultivars contained significantly greater amounts of total sugar and vitamin C than yellow onion cultivars. Key words: onion, macroelements, microelements, reducing sugars, total sugars, vitamin C Abbreviations: DM – dry matter; FW – fresh weight Introduction Micronutrients are necessary for normal growth and de- velopment of plants as well as people – they are the ingre- The onion (Allium cepa L.) is one of the oldest cultivated dients or activators of various enzymes and play a catalytic vegetable crops.
    [Show full text]
  • Allium Crops Onions, Shallots, Garlic Onions, Shallots, Garlic and Leeks Are All in the Same Genus of Allium and Have Much in Common
    Allium Crops Onions, Shallots, Garlic Onions, shallots, garlic and leeks are all in the same genus of Allium and have much in common. Onions are the most popular of these crops in the United States, but in Louisiana, garlic and shallots are just as popular as onions. Alliums are quite hardy and grow from fall to late spring. Although the alliums are used mostly as seasonings, they are a good source of vitamin B. Onions - Allium cepa Onions may be grown for either bulbs or green tops (scallions). Planting from seed can start in late September in north Louisiana and extends through mid-October in south Louisiana. Plant onion sets or transplants mid- December through late-January. Select “short day” varieties of bulbing onions. This is very important, since bulb formation is controlled by day length and temperatures. Bulb initiation begins in the Miss Megan (yellow onion) spring as days begin to get longer and the temperature rises. Bulb size depends on variety and growing conditions. If a large bulb is desired, choose a variety capable of particularly those grown for bulbs, produce best in light producing a large bulb, and that develops a large, vigorous silty or sandy soils. Clay soils may interfere with the plant before bulbing begins. Bulb shape depends on variety, swelling of the bulb. Adding organic matter or compost to depth of planting and soil type. Heavier soils and shallow heavy soils can make good production possible. setting produce a more flattened bulb. Crowding plants Several good “short day” varieties are available for will also produce smaller and slimmer bulbs.
    [Show full text]
  • The Leek Moth Invasion: a Monitoring Program Detailing the Current and Potential Distribution of Leek Moth Within Vermont and Ne
    Strategies & Opportunities in Leek Moth Management Scott Lewins [email protected] Vic Izzo [email protected] “The story of leek moth is a story that we growers face on a seemingly increasing frequency: an invasive pest arrives about which we know little and have few strategies to control…” Leek Moth - Acrolepiosis assectella 0.25 inch Recent invasive in USA (2009) Pest of all allium crops Pseudo-leaf miner Multi-voltine (3-4 flights/year) Characteristic window-paning Heavily infested onion planting Heavily infested onion planting Looks very different in garlic Damaged garlic scape Life Cycle Adults overwinter in protected locations Moths don’t fly more than 100-200 meters Mate within 24 hours of emergence (nocturnal) Eggs hatch in 4-11 days 11-23 days as larvae Pupate on nearby leaves and structures 12-21 days as pupae Adults emerge and live ~ 23 days Statewide Leek Moth Monitoring (2015-2018) Current Distribution Potential Distribution Mason et al. 2011 “Unfavorable” “Suitable” “Favorable” “Very Favorable” Current Management: Cultural Controls • Pheromone-baited monitoring traps • Floating row cover or insect netting – can be easily removed during the day for weeding – can be paired with plastic mulch – may not work as you scale up Photo: Andrea Brauner Current Management: Chemical Controls Olmstead & Shelton 2012 Spinosad (Entrust) only organic insecticide shown to be effective 2017/18 Onion Varietal Trial How do yellow and red onion varietals differ in tolerance and/or resistance to leek moth pest pressure? Table 1. Onion cultivars evaluated
    [Show full text]
  • Inspection Instructions for Onions
    Agricultural Marketing Service, Specialty Crops Program, Specialty Crops Inspection Division PATCH # 67 DOCUMENT: Onions Shipping Point and Market Inspection Instructions, September 2016 REMARKS: The Black Mold Between Scales section, starting on page 30, is revised to read as follows: Black Mold Between the Scales (C) The indications of this disease are the presence of black, powdery spore masses of the fungus between the outer fleshy scale and the adjacent papery scale or between the layers of papery scales. The spore masses are usually heaviest around the neck of the onion and have a tendency to follow the veins down the sides. On onions with thin or light papery scales these spore masses are usually visible through the scales. Onions that have black mold between the scales are very susceptible to Black Mold Rot. Scoring Guide Damage: When the aggregate area of a circle exceeds 3/4 inch in diameter. At shipping point, when the spores are wet or damp and the adjacent scales are moist and slick, but decay is not yet present, score any amount. Serious damage: When the aggregate area of a circle exceeds 1-1/4 inches in diameter. This PATCH represents official guidance. This PATCH is scheduled to be incorporated into the document listed above. After incorporation into the document listed above this PATCH will become obsolete. USDA is an equal opportunity provider, employer, and lender. PATCH # 67 Black Mold Between the Scales in Onions (May 12, 2021) SCI Division Inspection Series Page 1 of 1 Marketing and Regulatory Programs Onions U Agricultural Marketing Shipping Point and Market Inspection Service Instructions Specialty Crops Program September 2016 Specialty Crops Inspection Division Non-Discrimination Policy: In accordance with Federal civil rights law and U.S.
    [Show full text]
  • Hot Air Drying and Quality of Red and White Varieties of Onion (Allium Cepa)
    Journal of Agricultural Chemistry and Environment, 2014, 3, 13-19 Published Online October 2014 in SciRes. http://www.scirp.org/journal/jacen http://dx.doi.org/10.4236/jacen.2014.34B003 Hot Air Drying and Quality of Red and White Varieties of Onion (Allium cepa) Ayoola Olalusi Department of Agricultural and Environmental Engineering, Federal University of Technology, Akure, Nigeria Email: [email protected], [email protected] Received 20 August 2014 Abstract This study was undertaken to investigate the drying characteristics of red and white varieties of onion (Allium cepa) in a convective dryer. The drying characteristics of onion slices were ex- amined at air temperatures of 50˚C, 60˚C and 70˚C and sample thicknesses of 2 mm. During the drying experiments, air velocity was held stable at 0.9 m/s. The effects of air temperature on the drying characteristics and quality parameters such as vitamins C and D, macro minerals (Mg, Na, P, Ca and K), non-enzymatic browning and thiolsulphinate of the dried onion slices were determined. For each of the plots of the drying curves from the mechanical drying tests, there was an absence of or just a very brief appearance of a constant rate period because onions are hygroscopic and hygroscopic foods tending to quickly enter the falling rate period; drying time decreased consi- derably with increased temperature. The time required to reduce the moisture content to any given value was dependent on the drying conditions, being the longest at an air temperature of 50˚C, 0.9 m/s and the shortest at an air temperature of 70˚C and air velocity of 0.9 m/s.
    [Show full text]
  • Marbled La Marbled La
    MARBLED LA FULL SERVICE APPETIZERS Sweet Corn Agnolotti White Fish Brandade Ricotta, corn, stuffed agnolotti, brown butter Seasonal white fish, potato fritter, romesco, balsamic, fried sage oven dried tomato Poached Shrimp Roll Tomato And Burrata Toast Citrus shrimp salad, creme fraiche herbs, brioche Homemade tomato jam, heirloom tomatoes, roll, potato chip garnish sea salt, aged balsamic Jidori Chicken Or Beef Skewers Slow Roasted Pork Belly Tacos Chipotle aioli, avocado tomatillo salsa, pickled Sesame-ginger marinate, peanut and yogurt onions, queso fresco, corn tortilla dipping sauces Bacon Jam Grilled Cheese Arancini Carbonara Aged cheddar, caramelized onion, brioche Risotto stuffed with fresh ricotta, parmesan, pancette, (vegetarian substitute tomato jam) chives, parmesan fondue Smoked Salmon And Potatoes Fish And Chips Potato cake, chive creme fraiche, olive tapenade Seasonal white fish fried in beer batter, homemade potato chip, olive oil tartar sauce, sea salt Jumbo Lump Crab Cake Crab, chives, romesco, piquillo pepper relish Twice Baked Potatoes Truffled potatoes, chive creme fraiche, applewood smoked bacon, parmesan (without bacon available) BREAKFAST Jidori Chicken Meatballs Scrambles Hummus, pickled red onions, feta, fresh mint Assorted farmers market vegetables, cheddar, chives, cured meats, bacon, braised meats, fresh cheeses Overnight Oats Seasonal Fruit Platter Greek yogurt, whole milk or almond milk, Farmers market seasonal fruits. berries, citrus oats, fresh fruit, cocoa butter or peanut butter, banana,berries, coconut, dates Applewood Smoked Bacon & Breakfast Sausage Breakfast Burritos Choice of applewood smoked bacon or Vegetarian or meat scramble with cheese, breakfast sausage breakfast potatoes, house made salsa SANDWICHES Biscuits & Gravy Buttermilk biscuits, fennel sausage gravy Smoked Brisket Quiche Roasted garlic aioli, pickled red onions.
    [Show full text]
  • Proceedings of the International Workshop on Onion Seed Production and Crop Husbandry
    Proceedings of the International Workshop on Onion Seed Production and Crop Husbandry held on 22-24th December 2014 at the Hotel Cinnamon Lakeside Colombo, Sri Lanka Editors D.K.N.G. Pushpakumara H.P.M. Gunasena W.M.W. Weerakoon D.M.J.B. Senanayake S.H.S.A. de Silva Field Crops Research and Development Institute Department of Agriculture Mahailluppallama Sri Lanka June 2015 TABLE OF CONTENTS Message from the Director General, Department of Agriculture, Sri Lanka… iii Message from the Director, KOPIA……………………………………………….. iv Message from Director, Field Crops Research and Development Institute…. v Preface vi ONION RESEARCH AND TECHNOLOGY DEVELOPMENT: AN INDIAN PERSPECTIVE J. Gopal........………………………………………………………….. 1 RESEARCH AND DEVELOPMENT OF ONION: BANGLADESH PERSPECTIVE M.N.A. Chowdhury........………………………………………………. 45 PRESENT STATUS OF ONION CULTIVATION OF SRI LANKA AND FUTURE DIRECTION S.H.S.A. De Silva, P.R.P.Y. Pallemulla, K.H.S.T. Deshabandu, B.V.R. Punyawardena and W.M.W. Weerakoon............................ 59 ACHIEVEMENTS, CURRENT STATUS AND FUTURE CHALLENGES OF BIG ONION (ALLIUM CEPA L.) IMPROVEMENT IN SRI LANKA M.G.S.P. Pathirana, D.M.J.B. Senanayake, B.I. Hettiarachchi and W.M.W. Weerakoon…...……...........................................……. 73 ACHIEVEMENTS, CURRENT STATUS AND FUTURE CHALLENGES IN CLUSTER ONION IMPROVEMENT IN SRI LANKA S.J. Arsakesary, M.G.S.P. Pathirana, H.M.C. Hitinayake D.M.J.B. Senanayake and B.I. Hettiarachchi…...…..................... 87 INTEGRATED DISEASE MANAGEMENT OF ONION IN SRI LANKA M.G.D.L. Priyantha, W.M.K. Fernando and M.S.W. Fernando..… 101 INTEGRATED PEST MANAGEMENT OF ONION IN SRI LANKA K.N.C.
    [Show full text]
  • (Allium Cepa L.) Extracts in Vitro Nurcan Degirmencioglu1, Reyhan
    POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES www.pan.olsztyn.pl/journal/ Pol. J. Food Nutr. Sci. e-mail: [email protected] 2009, Vol. 59, No. 1, pp. 61-66 SURVIVAL OF SOME MICROORGANISMS IN THE PRESENCE OF ONION (ALLIUM CEPA L.) EXTRACTS IN VITRO Nurcan Degirmencioglu1, Reyhan Irkin2 1Balikesir University, Vocational High School of Bandirma, 10200 Bandirma, Balikesir, Turkey; 2Balikesir University, Vocational High School of Susurluk, 10600 Susurluk, Balikesir, Turkey Key words: antibacterial activity, anticandidal activity, Allium cepa, white onion, red onion By using disc diffusion assay, the antibacterial and anticandidal activities of extracts prepared from two varieties of onion (red and white) with water and different solvent extracts (ethyl alcohol, methyl alcohol, acetone and diethyl ether) at different concentrations (800, 400, 200 and 100 mg/ mL) were evaluated against six bacteria: Enterobacter aerogenes (ATCC 13048), Escherichia coli (ATCC 25922), Salmonella enteritidis (ATCC 13076), Salmonella typhimurium (ATCC 14028), Staphylococcus aureus ssp. aureus (ATCC 29213), Bacillus subtilis (test microorganism of sterilization) and one genus of yeast Candida albicans (ATCC 10231). The research clearly indicates that white Allium cepa (diethyl ether, water and methyl alcohol) and red Allium cepa (diethyl ether, methyl alcohol, water and acetone) extracts were inhibitory against the tested microorganisms. White Allium cepa extract of ethyl alcohol at 800 mg/mL dose was found to be able to inhibit Candida albicans and other extracts were definitely non-inhibitory (p<0.01). INTRODUCTION crobial compounds in various industries. The use of plant parts and extractives helps in designing new drugs as thera- Onion may be among the first cultivated crop in the world peutic agents or controlling food-related microorganisms due to its prolonged storage time and portability.
    [Show full text]