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http://dx.doi.org/10.9721/KJFST.2013.45.2.213

Quality Characteristics of Onions Applied with Methylsulfonylmethane (MSM) during Cultivation  

Kwon, Eunjin (Department of Food and Nutrition, Kangwon National University)
Ryu, Dayeon (Department of Food and Nutrition, Kangwon National University)
Surh, Jeonghee (Department of Food and Nutrition, Kangwon National University)
Publication Information
Korean Journal of Food Science and Technology / v.45, no.2, 2013 , pp. 213-220 More about this Journal
Abstract
Two types of onions cultivated with different methods of sulfur application (designated as S-1 and S-2) were examined for their physicochemical and sensory properties, and then compared with onions without sulfur application as a control. During cultivation, dietary sulfur methylsulfonylmethane (MSM) was sprayed on the leaves twice starting at 2 months before harvest, with one month intervals for S-1. For S-2, the MSM was applied once onto surface soils before sowing, and then once again on the leaves at 2 months before harvest. Thiosulfinate, a major sulfur-containing compound in onions, increased in the order of control, S-1, and S-2, without noticeable differences in the strength of spicy hot taste and flavor. The S-2 onions demonstrated a total reducing capacity three times higher than control and S-1 did. It indicates that the application of sulfur would positively affect the quality of onions under the condition where sufficient time is given for soil mineralization.
Keywords
onion; sulfur; methylsulfonylmethane; thiosulfinate; sensory property;
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