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ARS Home » Midwest Area » Madison, Wisconsin » Vegetable Crops Research » Research » Publications at this Location » Publication #118582
Title: GENETIC ANALYSES OF CORRELATED CARBOHYDRATE, FLAVOR, AND HEALTH ENHANCING TRAITS IN ONION (ALLIUM CEPA L.)

Author
item GALMARINI, CLAUDIO - DEPT OF HORT UW MADISON
item Havey, Michael
item GOLDMAN, IRWIN - DEPT OF HORT UW MADISON

Submitted to: International Symposium on the Edible Alliaceae
Publication Type: Abstract Only
Publication Acceptance Date: 1/30/2001
Publication Date: N/A
Citation: N/A

Interpretive Summary:

Technical Abstract: Consumption of Allium vegetables is associated health-related benefits, like decreasing risks of cardiovascular diseases, due in part to reduction of platelet aggregation. The solids content is mainly composed of non-structural carbohydrates, such as fructans, glucose, fructose, and sucrose, and is related to flavor, texture, and storability. Fructans are associated with reductions of colon diseases, osteoporosis, and cancer. Pungency is becoming more important as consumers prefer milder onions. A genetic map and 54 F3M families derived from a cross between Brigham Yellow Globe 15-23 (BYG15-23) and Ailsa Craig (AC43) were used to identify and estimate the magnitude of quantitative trait loci (QTL) controlling soluble solids content, total solids, pungency, and onion-induced antiplatelet activity (OIAA) at 30 and 90 days after harvest. These traits showed significant positive phenotypic and genetic correlations. A chromosome region on linkage group E accounted for a significant amount of the phenotypic variation for these traits. The correlations among these traits may be due to linkage or pleiotropy of genes controlling solids content. The relative differences for OIAA among different populations were consistent across six human blood donors. Most of the sources evaluated showed high OIAA; however for some donors, AC43 and two F3M families had pro-aggregatory effects. Our results indicate that although the development of onion populations with lower pungency and high OIAA may be difficult, it will be possible to select onions that combine high OIAA and high fructan content for nutritional strategies with potential for deferring cancer and cardiovascular disease risks.