Biochemical Differences between Bolted and Non-Bolted Onions

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.