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Onion is a species within the  Allium  genus with great culinary importance. Onion extract contains organosulfur compounds that influence pungency and inhibit blood platelet aggregation. Antiplatelet activity has the potential of reducing cardiovascular disease. Onions are typically held in postharvest storage for up to 160 days, during which time volatile organosulfur compounds may be affected. A study was conducted to evaluate antiplatelet activity, pungency, and percent solids during cold storage of onions grown in replicated plots in Wisconsin and Oregon in 1994 and 1995. Organosulfur compound concentration and antiplatelet activity were also measured in progeny derived from crosses of inbred lines contrasting for pungency grown during 1995 and 1996 in Wisconsin. For the first study, bulbs were evaluated for antiplatelet activity, percent solids and pungency at 40day intervals after harvest. Significant differences were detected for these traits among years, states, dates of sampling, and lines. During the 120-day postharvest period in 1994, antiplatelet activity increased by 25% and 80% for Oregon and Wisconsin, respectively, averaged over all lines. During the same period in 1995, antiplatelet activity decreased by 35% and 4% in the two locations. For three out of four lines, antiplatelet activity was 4.6% higher for Wisconsin than Oregon. Averaged over states, antiplatelet activity was 9.7% higher in 1994 compared to 1995. Pungency was positively correlated with antiplatelet activity in Wisconsin. Broad-sense heritabilities were calculated for antiplatelet activity and organosulfur compound concentration. These data demonstrate that environmental factors influence postharvest flux of antiplatelet activity and pungency in onion.

Environmental Effects and Postharvest Flux of Antiplatelet Activity, Pungency, and Solids in Onion (Allium cepa)