Effect of storage on antioxidant components of onion (Alliumcepa L.) genotypes Kaur Inderpal1,*, Chawla Neena2, Dhatt Ajmer Singh2, Sharma Himanshu1 1Department of Biochemistry, Punjab Agricultural University, Ludhiana-141 004, Punjab 2Department of Vegetable Science, Punjab Agricultural University, Ludhiana-141 004, Punjab *Corresponding author: inderpalkaur06@gmail.com
Online published on 16 September, 2020. Abstract In the present study, thirty different genotypes of onion were compared on the basis of nutraceuticals during storage at ambient temperature. Depending on the storage period, biochemical parameters showed the variations inside the onion bulbs. Quercetin content (0.54 to 1.43 mg g−1 DW) and total antioxidant capacity (TAC) were increased (62.44 to 90.11%) during the storage period, whereas flavonols, anthocyanins and ascorbic acid content decreased at ambient temperature storage. The interactions between genotypes vs biochemical parameters vs TAC did not show any particular trend during the storage as compared in first and last month of storage period. The results can be used for screening of onion genotypes on the basis of nutraceuticals and total antioxidant capacity. Top Keywords Anthocyanin, Flavonols, Quercetin, Storage, Total Antioxidant Capacity. Top |