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ARS Home » Midwest Area » Madison, Wisconsin » Vegetable Crops Research » Research » Publications at this Location » Publication #308965
Title: Genetic analyses of anthocyanin concentrations and the intensity of red color in onion

Author
item DUANGJIT, JANEJIRA - Kasetsart University
item WELSH, KENT - Olam
item Wise, Mitchell
item Havey, Michael

Submitted to: National Allium Research Conference
Publication Type: Abstract Only
Publication Acceptance Date: 11/5/2014
Publication Date: 12/6/2014
Citation: Duangjit, J., Welsh, K., Wise, M.L., Havey, M.J. 2014. Genetic analyses of anthocyanin concentrations and the intensity of red color in onion [abstract]. National Allium Research Conference. Paper No. 5.

Interpretive Summary:

Technical Abstract: Higher concentrations of anthocyanins in vegetables are important for attractive appearance and may offer health benefits for consumers. The red color of onion bulbs is due primarily to the accumulation of anthocyanins. Segregating haploid plants from the cross of yellow and red inbreds were asexually propagated and bulbs produced in replicated trials across three environments. Bulb color and the intensity of red were evaluated visually and by high performance liquid chromatography (HPLC). Red versus yellow bulbs were controlled by regions on chromosome 7 (likely the R locus) and two regions linked in repulsion phase on chromosome 4 (likely the L and L2 loci). HPLC revealed that the intensity of red-bulb color in this family was primarily due to varying amounts of two anthocyanins: peonidin 3-glucoside and cyanidin 3-(6”-malonoyl-laminaribioside). Quantitative analyses revealed significant effects on chromosomes 1, 4 and 8 affecting concentrations of these anthocyanins and that the yellow parent contributed beneficial genetic variation to enhance red-bulb color. Although visual selection is effective to increase the overall intensity of red-bulb color, markers identified in this study should be useful to develop red onions with enhanced amounts of specific anthocyanins that may be more attractive to consumers, potentially provide health benefits from increased anthocyanin consumption, and be a source of natural colorants.