Varietal evaluation of some important nutritional constituents in onion (Allium cepa L.) genotypes

Abstract

Total 44 onion genotypes were analysed for total soluble solids, dry matter\rcontent, pyruvic acid, calcium, fibre, magnesium and vitamin C. The TSS range observed was\r8.36oBrix (OG-42) to 22.60 oBrix (OG-3), dry matter content ranged from 14.61 per cent (OG-23) to\r22.50 per cent (OG-13), pyruvic acid was 4.15 mmoles/g (OG-24) to 6.10 mmoles/g (OG-3). The\rmaximum calcium content was recorded in genotype OG-28 (20.86 mg/100 g), fibre ranged from\r8.00 mg/100g (OG-17) to 28.33 mg/100 g (OG-44), Amount of magnesium is ranged from 0.46 mg/\r100g (OG-17) to 6.23 mg/ 100 g (OG-2) and vitamin. C content ranged from 57.00 mg/100g in OG-\r5 to 95.93 mg/100g (OG-3)