• KOREAN JOURNAL OF CROP SCIENCE
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• v.68 no.3
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• pp.207-215
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• 2023

This study was compared the soil environment and growth and yield of onion (Allium cepa L.) treated with non-mulching (NM) and mulching polyethylene film (PEF) and two biodegradable films (BFI and BFII) commonly used in farmhouses. Visual observation confirmed the degradation of BFI and BFII films after 150 days after tansplanting (DAT). BFII increased light penetration into the films and reduced the weight maintenace after 180 DAT, with a high decompostion at 30 days after soil tilling. Soil moisture contents much fluctuated between -14 kP and - 0 kPa in NM plots, increasing the minimum soil temperature of BFI plots. Mulching treatments decreased soil organic matter contents but did not subtantially increase soil mineral nutrients, soil bulk density, and number of bacteria compared to those of NM plots. Onion root growth was increased by PEF and BFI treatments at an early growth stage, 60 DAT, with the most remarkable stem extension observed for PEF and BFI treatments after 150 DAT. PEF and BFI treatments increased the bulb's diameter, length, weight, and lodging at 180 DAT. BFI treatments exhibited a high portion of the "very large" category producing with 55.3 tons ha^-1 based on the classification into bulb size, followed by PE (49.3 tons), NM (9.4 tons), and BFII treatments (2.7 tons) at 230 DAT.

• Food Science and Preservation
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• v.30 no.5
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• pp.811-821
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• 2023

This study investigated the storability of onions according to manual and mechanical harvesting. Moreover, we simulated the onion-to-onion impact during the mechanical harvesting process and investigated the storability after artificially subjecting the onions to impact treatment. The onion harvesting methods included hand plucking + manual collection, digger + manual, and digger + mechanical collection. The maximum impact height during the mechanical harvesting process was 0.5 m. Immediately after harvesting, no significant difference in the bruise and wound rate among the harvesting methods was observed. Any increased bruise or wound rate because of mechanical harvesting was presumed to be influenced by soil conditions, such as the presence of gravel, and machine operation factors. Furthermore, the storability during the 8.5 months storage showed no significant difference according to the harvesting methods. In treatments by simulating the impacts during the mechanical harvesting process, the impact heights were 0.0 m (0.0 J), 0.25 m (0.86 J), 0.5 m (1.72 J), and 0.75 m (2.57 J), each performed once, and four times at the same position (3.43 J) and four times at different positions (3.43 J) at 0.25 m. Throughout all the treatments, there were no significant differences in the storability during the 8.5 months storage period.

• Korean Journal of Food Science and Technology
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• v.53 no.4
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• pp.434-445
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• 2021

The content of major constituents and antioxidant activities of nine onion cultivars, namely yellow domestic cultivars Meapsihwang, Sinsunhwang, Yeonsinhwang, Yeongbohwang, and Yeongpoonghwang, red domestic cultivar Eumjinara, green domestic cultivar Sweetgreen, yellow-introduced cultivar Sunpower, and red-introduced cultivar Cheonjujeok, were compared. Yeongbohwang and Cheonjujeok had the highest total phenolic and total flavonoid contents among the six yellow and two red cultivars, respectively. The red cultivars displayed the highest DPPH and ABTS⁺ radical scavenging activities (DRSAs and ARSAs, respectively) and reducing power (RP). Among all cultivars, Cheonjujeok and Eumjinara had the highest DRSA, while both red cultivars had similar ARSAs. Among the yellow cultivars, Sinsunhwang and Yeongbohwang showed excellent DRSAs. The RP of the domestic cultivars was slightly higher than that of the introduced cultivars. Thus, the domestic cultivar Yeongbohwang exhibited excellent characteristics among the yellow cultivars, while the red cultivars Eumjinara and Cheonjujeok were similar.

• The Korean Journal of Food And Nutrition
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• v.14 no.4
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• pp.346-354
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• 2001

Physicochemical properties of dough and bread supplemented with onion (Allium cepa L.) powder were investigated. Farinographic characteristics of dough showed that addition of onion by 2% and 4% increased water absorption, however, as the onion added more the water absorption decreased. Addition of 2% onion delayed time for development of dough a little, while more than 4% onion shortened the development time significant1y. A reduction in stability and an Increase in weakness of dough were observed by addition of onion. Addition of onion powder resulted in a reduction of extendibility and an increase in resistance to extension of dough as measured by extensograph. Amylographic analysis showed that addition of onion increased gelatinization temperature and decreased maximum viscosity. Moisture content, baking loss, height and volume of bread tended to decrease with the addition of onion powder. Lightness of bread crust and crumb decreased as the onion powder added more, while redness and yellowness increased. Bread tilth onion powder had mode free amino acid. especially, Arginine. aspartic acid, glutamic acid and alanine, than control. The addition of onion hardness of bread increased, but springiness decreased as the onion added more. Sensory evaluation of bread indicated that addition of 2% and 4% onion powder enhanced springiness, mouth feeling, appearance, hardness, moistness and overall acceptability.

• Molecules and Cells
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• v.21 no.3
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• pp.411-417
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• 2006

We have developed a polymerase chain reactionrestriction fragment length polymorphism (PCR-RFLP) marker that can distinguish male-fertile (N) and male-sterile (S) cytoplasm in onions. The PCR-RFLP marker was located in a chloroplast psbA gene amplicon. Digesting the amplicons from different cytoplasm-containing varieties with the restriction enzyme MspI revealed that N-cytoplasm plants have a functional MspI site (CCGG), whereas the S-cytoplasm plants has a substitution in that site (CTGG), and thus no MspI target. The results obtained using this PCR-RFLP marker to distinguish between cytoplasmic male sterile factors in 35 onion varieties corresponded with those using a CMS-specific sequence-characterized amplified region (SCAR) marker. Moreover, the PCR-RFLP marker can identify N- ot S-cytoplasms in DNA sample mixtures in which they are in up to a 10-fold minority, indicating that use of the marker has high diagnostic precision. We also demonstrated the usefulness of the SNP detected in the psbA gene for high-throughput discrimination of CMS factors using Real-time PCR and a TaqMan probe assay.

• The Korean Journal of Mycology
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• v.20 no.4
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• pp.302-308
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• 1992

Seven genera and 15 species of fungi were isolated from 50 samples of then different steps of dried onion (5 samples of each step) collected from an onion factory in Sohag Governorate, Egypt, and grown on glucose-Czapek's agar (7 genera and 15 species) and 10% NaCl glucose-Czapek's (2 genera and 6 species). The average total counts of fungi were gradually decreased throughout the different steps of drying from 2090 to zero and 152 to zero colonies/g on glucose-Czapek's agar and 10% NaCl glucose-Czapek's agar media, respectively. Aspergillus was the most common genus on the two types of media used. The dominant species were Aspergillus niger, A. flavus, A. terreus, Penicillium chrysogenum and Fusarium of oxysporum on glucose-Czapek's agar and A. terreus and A. niger on 10% NaCl glucose-Czapek's agar. The chloroform extracts of different samples were tested for the presence of mycotoxins using thin layer chromatographic analysis. The results indicated that aflatoxin was present at concentrations decreased throughout the different steps of the drying from step No. 1, onion bulbs, $120\;{\mu}g/kg$; to step No. 8, standard A, $20\;{\mu}g/kg$ while step Nos. 9 & 10 (completely dry powdered onion) were free from aflatoxin. Citrinin was also present in the first three steps at concentrations gradually decreased from 30 to 10 mg/kg.

• Plant Resources
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• v.2 no.2
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• pp.88-95
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• 1999

These experiments were conducted to evaluate the variability of seed germination and seedling growth with different levels of polyethylene glycol(PEG 6,000) solution in onion seed. Average germination percentage of seed primed in PEG solution with 1.00 and 0.75 MPa was higher than control, and that of seed primed in 1.50MPa was lower than unprimed control. Germination percentage(GP) of seed primed for 5 days was highest, and as the primed days become long, the GP was decreased. The GP of airation seed during the primed was higher than that of unairation seed, about 5% , respectively. The GP of washed seed after primed was higher than that of unwashed seed, but that of redried seed after primed was lower than that of the others. The highest GP cultivar was Chunjoogoohyung and the lowest GP cultivar was Seouldego in unredried seed after primed, but Chunjoojoonggo was highest and Jungpoonwhang was the lowest cultivar in redried seed after primed. As the PEG concentration increased, the seedling length(SL) was shortened, and seed primed for 15 days was longer than other treatments. The SL of primed seed was similar to GP. The SL of washed seed after primed was longer than that of others, but that of redried seed after primed was shortest among the others. The SL of Chunjoojoonggo and Nongwoodego was longest and Seouldego was shortest among the cultivars in unredried seed after primed, but that of Chunjoogoohyung and Chunjoojoonggo was longest and Seouldego was the shortest cultivars in redried seed after primed.

• Food Science and Preservation
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• v.20 no.1
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• pp.134-139
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• 2013

This study was conducted to develop healthy foods or natural preservatives with garlic (Allium sativum L.), ginger (Zingiber officinale R.) and onion (Allium cepa L.). The polyphenol contents of garlic, ginger and onion juice were analyzed, and they were tested for antioxidative and antibacterial activities. Their antioxidative activities were investigated in terms of their electron donating activity (EDA), SOD-like activity and nitrite scavenging ablity (NSA). Their antibacterial activities were tested against four kinds of pathogenic bacteria (L. monocytogenes, S. aureus, E. coli O157:H7, and Sal. typhimurium). The yields of the garlic, ginger and onion juice were 28.2, 24.3 and 38.3 percent, and their total polyphenol contents were 1,254, 1,523 and 412 mg/100 mL, respectively. The EDAs of the garlic and ginger juice ranged from 95 to 98 percent and over 90 percent in the 40 percent diluted solution. Their SOD-like activities were 64 and 67 percent, repectively. Onion juice had lower activities in EDAs and SOD-like activity than those of garlic and ginger juice. The NSAs of the garlic, ginger and onion juice were 56.5, 52.4 and 50.2 percent, respectively. The garlic juices showed antibacterial activity against four kinds of pathogenic bacteria (L. monocytogenes, S. aureus, E. coli O157:H7 and Sal. typhimurium) and the highest such activity against Sal. typhimurium. From all the results of the experiments, it can be concluded that garlic, ginger, onion can be used as a natural preservatives and can help develope healthy foods because of their antibacterial and antioxidative activities and abundunt polyphenols.

• Korean Journal of Food Science and Technology
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• v.46 no.3
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• pp.364-368
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• 2014

This study investigated the antioxidant activity of onion peels extracted from onion byproducts by hot water treatment. Hot water extraction of freeze dried onion peel powder was analyzed for total polyphenol content, 2,2'-diphenyl-1-picryllhydrazyl (DPPH), and 2,2'-azino-bis(3-ehtylbenzothiazoline-6-sulphonic acid) (ABTS) radical scavenging activities, reducing power, oxygen radical absorbance capacity (ORAC). Total polyphenol content was the highest (233.90 mg/g) in onion peel extract mix with ethanol (OPME-1). The DPPH radical scavenging activity ($IC_{50}$), reducing power, and ORAC obtainbed from onion peel extract mix with ethanol precipitation (OPMPE-1) were the highest at 1.15 mg/mL, 1.69 $A_{700}$, and $318,509{\mu}M\;TE/mL$, respectively. The ABTS radical scavenging activity was the highest at 432.78 mg amino acids (AA) eq/g in the OPM. The results of this study suggest that onion peel extracts have marked antioxidant activity, which can have significant health benefits.

• Proceedings of the Korean Society of Dyers and Finishers Conference
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• 2012.03a
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• pp.121-121
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• 2012

To evaluate the Hwangsu spring as natural mordants effect on dyeing. The natural mordant effect of Hwangsu spring was analyzed by pH, temperature, trace elements and organic matter. Hwangsu spring having pH 2.42 and $14.4^{\circ}C$ was harvested at the end of September, 2011, in Yeongcheon(Gyeongbuk Province, Korea) and left on a $0^{\circ}C$ and $25^{\circ}C$ before use. The Result of ICP analysis, it contain bned Fe(414.9 ppm), Al(88.9 ppm), Mn(4.9 ppm). Dyeing and post-mordant procedure; Fabrics(cotton, silk, rayon) were dyed with natural colorants(Sopbora Japonica L., Caesalpinia sappan L., Allium cepa L.) for 20 min at $80^{\circ}C$. Hwangsu spring, aluminium sulfate $14-18H_2O(Al_2(SO_4)_3{\cdot}14-18H_2O)$, iron sulfate peptahydrate($FeSO_4{\cdot}7H_2O$), copper sulfate pentahydrate($CuSO_4{\cdot}5H_2O$) were used by post mordants. But in the case of Caesalpinia sappan L. was dyed after pre-mordanting with Al(II). The fabrics were dyed with each mordant solutions at $25^{\circ}C$ for 10min. The colorless also was measured by color-differnce meter. Comparison with a synthetic mordants, the K/S values of cotton fabrics dyed with Hwangsu sping were increased.