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Abstract
Five white and six red varieties of onion were analysed for dry matter, total soluble solids, colouring matter, pyruvic acid and lachrymatory factor. The maximum average dry matter content (12.9%) and lachrymatory factor (20.83 mg / 100 g) was observed in the white variety Punjab-48. The variety Pusa Red contained the maximum TSS (12.16) and colouring matter. The pyruvic acid content which is correlated with pungency was found to be maximal in the variety Punjab Selection. The varietal variations in total soluble solids and lachrymatory factor were found to be non-significant; but in the case of dry matter, colouring matter and pyruvic acid content, the differences were significant. [AS]