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(ALLIUM CEPA L.) by TIMOTHY WAYNE COOLONG (Unde

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(ALLIUM CEPA L.) by TIMOTHY WAYNE COOLONG (Unde TEMPERATURE, NITROGEN AND SULFUR FERTILITY INFLUENCE THE FLAVOR PATHWAY IN ONION (ALLIUM CEPA L.) by TIMOTHY WAYNE COOLONG (Under the Direction of William M. Randle) ABSTRACT The effects of temperature and developmental age, nitrogen fertility, and nitrogen and sulfur fertility interactions on onion flavor were tested. Temperature and developmental age effects on onion flavor were tested by growing onions between 16.5 and 32.2 oC for 50 days and until maturity. Bulbs responded to increasing in temperature with increases in total bulb sulfur, pungency, and flavor precursors. The effects of nitrogen fertility were also studied. Total bulb sulfur, pungency and flavor precursors responded quadratically to nitrogen level, increasing and then decreasing as nitrogen levels increased. In a third study, nitrogen and sulfur nutrition were shown to interact, affecting the flavor pathway. At low levels nitrogen and sulfur interacted to affect most flavor parameters. Additionally, nitrogen and sulfur fertility were shown to influence the accumulation of different precursors, suggesting that the two nutrients regulate flavor precursor accumulation at different points within the flavor pathway. INDEX WORDS: alkenyl cysteine sulfoxide, methyl cysteine sulfoxide, 1-propenyl cysteine sulfoxide, propyl cysteine sulfoxide, sulfate, pyruvic acid TEMPERATURE, NITROGEN AND SULFUR FERTILITY INFLUENCE THE FLAVOR PATHWAY IN ONION (ALLIUM CEPA L.) by TIMOTHY WAYNE COOLONG BSA, The University of Georgia, 2000 A Thesis Submitted to the Graduate Faculty of The University of Georgia in Partial Fulfillment of the Requirements for the Degree MASTER OF SCIENCE ATHENS, GEORGIA 2003 © 2003 Timothy Wayne Coolong All Rights Reserved TEMPERATURE, NITROGEN AND SULFUR FERTILITY INFLUENCE THE FLAVOR PATHWAY IN ONION (ALLIUM CEPA L.) by TIMOTHY WAYNE COOLONG Major Professor: William M. Randle Committee: Stanley J. Kays David E. Kissel Electronic Version Approved: Maureen Grasso Dean of the Graduate School The University of Georgia May 2003 iv DEDICATION I would like to dedicate this work to my fiancé YunYong. She has always taken the time, even when she had little to spare. For the constant support and advice she has given me, and her “willingness” to listen to my discussions about my research I would like to thank her. v ACKNOWLEDGEMENTS Soon after starting my graduate program I realized how little I actually knew, and how much I would need to know in order to succeed. I would like to sincerely thank my major professor Dr. William Randle, for the constant advice and attention he has given me, and for his wealth of knowledge that he has freely shared on a daily basis. I would also like to thank my committee members, Dr. Stanley Kays and Dr. David Kissel for taking the time to make contributions to my work. vi TABLE OF CONTENTS Page ACKNOWLEDGEMENTS.................................................................................................v LIST OF TABLES........................................................................................................... viii LIST OF FIGURES .............................................................................................................x CHAPTER 1 INTRODUCTION .............................................................................................1 2 LITERATURE REVIEW..................................................................................3 Allium History...............................................................................................3 The Origin of Onion ......................................................................................5 The Botany of Onion.....................................................................................5 Onion Storage................................................................................................9 Nutritional Composition of Onion ..............................................................10 Sulfur Metabolism.......................................................................................11 Favor Chemistry in Onion...........................................................................18 Alliinase ......................................................................................................22 Environment and Onion Flavor...................................................................24 Literature Cited............................................................................................27 3 TEMPERATURE INFLUENCES FLAVOR INTENSITY AND QUALITY IN 'GRANEX 33' ONION...........................................................................41 Abstract .......................................................................................................42 vii Introduction .................................................................................................43 Materials and Methods ................................................................................45 Results and Discussion................................................................................51 Conclusion...................................................................................................57 Literature Cited............................................................................................59 4 NH4NO3 FERTILITY LEVELS INFLUENCE FLAVOR DEVELOPMENT IN HYDROPNICALLY GROWN 'GRANEX 33' ONION........................68 Abstract .......................................................................................................69 Introduction .................................................................................................70 Materials and Methods ................................................................................71 Results and Discussion................................................................................77 Conclusion...................................................................................................81 Literature Cited............................................................................................83 5 NITROGEN AND SULFUR AVAILABILTY INTERACT TO AFFECT THE FLAVOR BIOSYNTHETIC PATHWAY IN ONION......................96 Abstract .......................................................................................................97 Introduction .................................................................................................98 Materials and Methods ..............................................................................100 Results and Discussion..............................................................................105 Conclusion.................................................................................................114 Literature Cited..........................................................................................115 6 CONCLUSIONS............................................................................................130 viii LIST OF TABLES Page Table 1: Effects of four growing temperatures on leaf and bulb fresh weight (FW), percentage dry weight (DW), soluble solids content (SSC), and gross flavor intensity (as measured by total pyruvic acid) (TPY) of ‘Granex 33’ onion bulbs harvested at 50 d and at maturity. .........................................................................................................................64 Table 2: Effects of four growing temperatures on percentage total bulb sulfur (Tot S), the 2- percent of total bulb sulfate (SO4 -S), and the percentage of total bulb S that is organically bound (Org-S) in 50 d and mature 'Granex 33' onion bulbs grown at four temperatures.......................................................................................................................65 Table 3: Effects of four growing temperatures on the means for total flavor precursor (ACSO) concentration, methyl cysteine sulfoxide (MCSO), 1-propenyl cysteine sulfoxide (1-PRENCSO), propyl cysteine sulfoxide (PCSO), and the biosynthetic intermediates, 2- carboxypropylglutathione (2-Carb) and γglutamyl cysteine sulfoxide (γGPECSO), in 'Granex 33' onion bulbs harvested at 50 d and at maturity. ..............................................66 Table 4: Effects of four growing temperatures on the amounts of intact total S-alk(en)yl cysteine sulfoxides (ACSO), methyl cysteine sulfoxide (MCSO), 1- propenyl cysteine sulfoxide (1-PRENCSO), propyl cysteine sulfoxide (PCSO) that were degraded in onion macerates for 50 d and mature 'Granex 33' onion bulbs. Percentages of intact precursors that were degraded are shown in parentheses....................................................................67 ix 2- Table 5: The effects of solution sulfate (SO4 ) and nitrogen (N) availability levels on the marginal means and standard error for bulb FW and total bulb sulfur (TS) in hydroponically grown 'Granex 33' onions. ......................................................................120 Table 6: The regression responses for the effect of sulfate and nitrogen availability on the average bulb fresh weight (FW), total bulb sulfur (TS), total S-alk(en)yl-L-cysteine- sulfoxides (ACSO), S-methyl-L-cysteine sulfoxide (MCSO), trans-S-1-propenyl-L- cysteine sulfoxide (1-PRENCSO), S-propyl-L-cysteine sulfoxide (PCSO), 2 carboxypropyl glutathione (2-Carb), and gammaglutamyl-1-propenyl cysteine sulfoxide (γGPECSO) concentrations in hydroponically grown 'Granex 33' onion bulbs. In the equations: sulfate (S), nitrogen (N), sulfate*nitrogen (SN).............................................121 2- Table
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