• Journal of the Korean Society of Food Culture
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• v.23 no.1
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• pp.55-61
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• 2008

Non processed onion (Allium cepa L.) powder or onion powder processed with ${\beta}-cyclodextrin+1%$ calcium chloride+1% soluble starch solution was added to the diet of 16 week old Wistar and spontaneously hypertensive rats (SHR) for 5 weeks. 36 SHR and Wistar rats were randomly divided into 3 diet groups, each of six. They were named control, NPO (non processed onion), PO (processed onion). The rats of the control group were fed diet without onion powder. To NPO and PO groups were added 5% of non processed onion and processed onion, respectively. Body weight gain, food efficiency ratio (FER), blood pressure, angiotensin converting enzyme (ACE) activity and Na excretion of urine and feces were analyzed. The processed onion and non processed onion diet reduced body weight gain without affeting the total food intake in Wistar rats (p<0.05). The body weight gain was lowest in Wistar rats fed with a diet with processed onion powder. The rats fed with diet containing PO or NPO had lower blood systolic blood pressure in SHR (p<0.05). The effect of onion powder on decreasing the blood pressure was not significant in Wistar rats. The ACE activity in lung was lowered in the SHR fed with either PO or NPO (p<0.05) compared to those fed with control diet. The urinary Na excretion was significantly lower in SHR than Wistar rats. The effects of PO and NPO on increasing the urinary and fecal excretion of Na were significant (p<0.05). These results suggest that onion processed with ${\beta}-cyclodextrin+1%$+1% calcium chloride+1% soluble starch solution to reduce volatile flavor, browning and caking preserves an antihypertensive effect of non processed onion.

• Toxicological Research
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• v.13 no.1_2
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• pp.161-165
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• 1997

This study was conducted to investigate the skin irritation by transdermal administration of the three dyes. These dyes were originated from onion by using extraction method. By the order of extraction from onion, A-dye was obtained from onion by using water at 90-100$\circ$C. B-dye was extracted from A-dye with ethylacetate. After ethylacetate extraction from A-dye, the lower layer named as C-dye. Twenty-four New Zealand white rabbits were divided into three groups. The each groups was consisted of two subgroups according to high dose (extracted dyes) and low dose (the 100-fold dilutions of A-, Band C-dye). In primary skin irritation test of male New Zealand White rabbits, body temperature and weights were not significantly changed and blood cells were positioned in normal blood cell ranges of health rabbits. Primary irritation index was "0" in the test and control sites of all animals used in this study. By the results obtained in the present test, all dyes were evaluated as a non-irritant on the basis of the criteria of Draize.of Draize.

• Food Science and Preservation
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• v.5 no.2
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• pp.123-126
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• 1998

This study was carried out investigate to optimum levels of nitrogen and phosphate fertilizer to get a higher yield and a quality of an onion(Allium Cepa L.) from 1993 to 1994. Three fertilizer levels were applied with 120, 240 and 360kg/ha of nitrogen and 100, 200 and 300kg/ha of P2O5 during the onion growing season. After harvesting the onion, it was storaged at given deposit. The growth and yield of the onion were better at the fertilizer levels of both 240 and 360kg/ha of nitrogen and of both 200 and 300kg/ha of P2O5 than at the level of 120kg/ha in nitrogen and 100kg/ha of P2O5. The content of total nitrogen and P2O5 in plant was decreased with reduced application levels of nitrogen and phosphate fertilizer. The rotting rate was higher at the levels of both 360kg/ha in nitrogen and 300kg/ha in P2O5 than the other treatment during the storage period. The sprouting rate tended to be high at 240kg/ha of nitrogen and 100kg/ha of P2O5.

• 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.

• Food Science and Preservation
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• v.10 no.2
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• pp.224-229
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• 2003

This study was carried out to isolate of antagonistic bacterium to Allium cepa L. pathogens. A total of 250 strains were isolated from A. cepa L. roots. The isolates were screened for antagonism to A. cepa L. pathogens and the isolated strain No. YJ-4 was selected among these bacteria. It was identified as Bacillus ehimensis based on morphological and physiological characteristics according to the Bergey's mannual of systematic bacteriology, Sherlock system of Microbial ID Int and 165 rDNA sequences methods. Bacillus ehimensis YJ-4 showed broad spectrum of antibacterial and antifungal activities against plant pathogens as Alternaria porri, Botrytis cinerea, Erwinia carotovora subsp. carotovora Fusarium of oxysporium, penicillium sp., Pseudomonas sp., Rhizoctonia solani, Sclerotium cepivotum, Septoria sp., Stemphylium botryosum. Speially B. ehimensis YJ-4 showed high antifungal activity on growth against F. oxysporium, the causal agent of onion Fusarium wilt.

• The Plant Pathology Journal
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• v.23 no.4
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• pp.295-299
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• 2007

These experiments were carried out to examine efficacy of soil solarization for control of pink root disease by means of mulching with transparent polyethylene sheets in the hot season. The effects of soil solarization on incidence of pink-root disease caused by Pyrenochaeta terrestris and on onion growth and on populations of soil fungi were investigated. Solarization was dramatically effective in reducing pink root incidence in onion seedling and harvested onion bulb. A 30-day and 40-day solarization treatment significantly improved seedling survival and increased yield of 'Changnyeong-deago' onion while decreasing incidence of pink root. Populations of soil fungi from fields planted to onion were assayed on selective media. Solarization treatment was effective in reducing populations of P. terrestris, Pythium spp., and Rhizoctonia sp. in soil. Increase of yield of onion bulbs was associated with control of soil-borne pathogenic fungi. Soil solarization had beneficial effects on yield, bulb diameter, or incidence of pink root.

• Asian-Australasian Journal of Animal Sciences
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• v.30 no.2
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• pp.229-235
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• 2017

Objective: This study was conducted to investigate the effect of dietary onion (Allium cepa) extract (OE) supplementation on growth performance, apparent total tract retention (ATTR), blood profile, carcass characteristics and meat quality in broilers. Methods: Four hundred male broiler chicks (Ross 308, 3-d old) were randomly allocated to four dietary treatments for 28 d feeding trial. Each treatment has five replications with 20 birds each. Four dietary treatments were designated according to the OE supplementation levels (0 as control, 5, 7.5, and 10 g of OE per kg of basal diet respectively). On d 28, a total of 20 birds from each treatment were subjected for ATTR, serum biochemical assay, carcass characteristic and organ weight measurement. Results: Overall weight gain of OE 7.5 g/kg group was higher (p = 0.04) than control group. The ATTRs of dietary energy (p<0.01) and ether extract (p = 0.04) linearly increased with increasing levels of dietary OE. However, no difference in ATTR of dry matter and crude protein was evident. Furthermore, serum IgG concentration increased linearly (p<0.01) and quadratically (p = 0.03) with increasing OE supplementation. No differences in carcass dressing weight and amount of abdominal fat by treatments were observed. Also, the weight of organ including immune organ was not different among the treatments. The TBARS values of 10 d stored breast meat decreased linearly (p<0.01) and quadratically (p<0.01) with increasing dietary OE levels. The meat color was also affected, with lower (p<0.01) redness score in meats from OE supplemented groups. This study showed that dietary OE improved broiler weight gain presumably by increasing feed intake and ATTR of both energy and ether extract. The dietary OE increased serum IgG level and meat anti-oxidation capacity. Conclusion: This study implies that the recommended level of dietary OE supplementation could be beneficial for improving broiler performance and meat quality.

• Journal of Bio-Environment Control
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• v.12 no.2
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• pp.101-105
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• 2003

This experiment was conducted to find out the effect of day length on the production of high quality plug seedlings in onion (Allium cepa L.). Two cultivars, ‘Changnyongdaego’ and‘Wolryun’, were grown to seedlings in 200-cell plug trays under 11.5, 12.5, 13.5 hours and natural day length. These seedlings were transplanted to the pot (16 cm In diameter) and grown under 16 hours day length. Number of leaves and neck diameter showed better growth in the longer than shorter day length treatments, but plant height old sheath length were retarded in the longer day length treatments. Growth such as no. of leaves, neck diameter, plant height and sheath length increased with the passage of day, but plant height and neck diameter decreased by treatment over 20 days with 13.5 hours day length. Bulbing and bulb size of onion after transplanting were enhanced in the seedlings cultured under longer day lengths. From the above results, treatment of long day length during seedling culture in plug tray can control the overgrowth and produce high quality plug seedlings.

• Horticultural Science & Technology
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• v.31 no.1
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• pp.72-79
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• 2013

Inactivation of the gene coding for dihydroflavonol 4-reductase (DFR) is responsible for the color difference between red and yellow onions (Allium cepa L.). Two inactive DFR-A alleles, DFR-$A^{PS}$ and DFR-$A^{DEL}$, were identified in our previous study. A functional marker was developed on the basis of the premature stop codon that inactivated the DFR-$A^{PS}$ allele. A derived cleaved amplified polymorphic sequences (dCAPS) primer was designed to detect the single nucleotide polymorphism, an A/T transition, which produced the premature stop codon. Digested PCR products clearly distinguished the homozygous and heterozygous red $F_2$ individuals. Meanwhile, to develop a molecular marker for detection of the DFR-$A^{DEL}$ allele in which entire DFR-A gene was deleted, genome walking was performed and approximately 3 kb 5' and 3' flanking sequences of the DFR-$A^R$ coding region were obtained. PCR amplification using multiple primers binding to the extended flanking regions showed that more of the extended region of the DFR-A gene was deleted in the DFR-$A^{DEL}$ allele. A dominant simple PCR marker was developed to identify the DFR-$A^{DEL}$ allele using the dissimilar 3' flanking sequences of the DFR-A gene and homologous DFR-B pseudogene. Distribution of the DFR-$A^{PS}$ and DFR-$A^{DEL}$ alleles in yellow onion cultivars bred in Korea and Japan was surveyed using molecular makers developed in this study. Results showed predominant existence of the DFR-$A^{PS}$ allele in yellow onion cultivars.

• Korean Journal of Breeding Science
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• v.43 no.2
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• pp.126-132
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• 2011

The bulb storability of eight red and ten yellow onion (Allium cepa L.) cultivars grown primarily in Korea was evaluated. During storage, sprouting occurred earlier in red cultivars than in yellow cultivars. In addition, the ratio of sprouted to unsprouted bulbs increased more rapidly in red cultivars than in yellow cultivars. However, not all yellow cultivars had strong storabilities. Bulb storability of three yellow cultivars was as poor as that of red cultivars, suggesting only a slight possibility of a pleiotropic effect of color and bulb storability. Meanwhile, $F_3$ lines of a red cultivar selected based on stronger storabilities showed intermediate storabilities between those of the red and yellow cultivars, implying that strong storability could be obtained by successive selection. In contrast, $F_1$ hybrids from crosses between yellow and red breeding lines showed poor storability compared with the yellow cultivars, indicating that poor storability may be dominant over strong storability. The relationships between color and other traits that potentially affect storability, such as fresh and dry weight, water content, and firmness of bulbs, were evaluated. No significant differences in these traits were observed between the two colors, although the water content of yellow cultivars and the dry weight of red cultivars were slightly higher than their counterparts. Correlation analyses between bulb storability and other traits, including weight, water content, and firmness, also showed no significant correlations. In this study, no correlations were identified between bulb color, storability, and other traits. However, based on these results, red cultivars with stronger storabilities could be developed through successive selection of bulbs with stronger storabilities.