Elevated carbon dioxide alters hydrocarbon emissions and flavor in onion

P. W. Paré, R. Jasoni, E. Peffley, C. Green, L. Thompson, D. Tissue

Research output: Contribution to journalConference article

1 Scopus citations

Abstract

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.

Original languageEnglish
JournalSAE Technical Papers
DOIs
StatePublished - 2004
Event34th International Conference on Environmental Systems, ICES 2004 - Colorado Springs, CO, United States
Duration: Jul 19 2004Jul 22 2004

Fingerprint Dive into the research topics of 'Elevated carbon dioxide alters hydrocarbon emissions and flavor in onion'. Together they form a unique fingerprint.

  • Cite this