TY - JOUR
T1 - Elevated carbon dioxide alters hydrocarbon emissions and flavor in onion
AU - Paré, P. W.
AU - Jasoni, R.
AU - Peffley, E.
AU - Green, C.
AU - Thompson, L.
AU - Tissue, D.
PY - 2004
Y1 - 2004
N2 - Bulb onion (Allium cepa), non-bulbing Japanese bunching onion (A. fistulosum), common chives (A. schoenoprasum) and garlic chives (A. tuberosum) have markedly different harvest indices. With the onset of bulbing, leaf production ceases, photosynthates are reallocated to the bulb, lowering production of new shoots and crop canopy. Successive harvests from the same planting allow for a cumulative harvest index. In testing the influence of growing plants under different CO2 conditions, a set of volatile methyl-ketones have been identified from onion that are emitted at higher levels when plants are grown at elevated CO2 compared to controls grown at ambient CO2 levels. Sensory panel taste testing has indicated differences in flavor for some cultivars when comparisons were made between plants grown at ambient and elevated CO2 conditions. In future studies we will examine if thiosulfinates generated from the enzymatic conversion of alk(en)yl cysteine sulphoxides contribute to flavor differences detected between ambient and elevated CO2 grown plants.
AB - Bulb onion (Allium cepa), non-bulbing Japanese bunching onion (A. fistulosum), common chives (A. schoenoprasum) and garlic chives (A. tuberosum) have markedly different harvest indices. With the onset of bulbing, leaf production ceases, photosynthates are reallocated to the bulb, lowering production of new shoots and crop canopy. Successive harvests from the same planting allow for a cumulative harvest index. In testing the influence of growing plants under different CO2 conditions, a set of volatile methyl-ketones have been identified from onion that are emitted at higher levels when plants are grown at elevated CO2 compared to controls grown at ambient CO2 levels. Sensory panel taste testing has indicated differences in flavor for some cultivars when comparisons were made between plants grown at ambient and elevated CO2 conditions. In future studies we will examine if thiosulfinates generated from the enzymatic conversion of alk(en)yl cysteine sulphoxides contribute to flavor differences detected between ambient and elevated CO2 grown plants.
UR - http://www.scopus.com/inward/record.url?scp=85072427673&partnerID=8YFLogxK
U2 - 10.4271/2004-01-2299
DO - 10.4271/2004-01-2299
M3 - Conference article
AN - SCOPUS:85072427673
SN - 0148-7191
JO - SAE Technical Papers
JF - SAE Technical Papers
T2 - 34th International Conference on Environmental Systems, ICES 2004
Y2 - 19 July 2004 through 22 July 2004
ER -