#PLANTATION CROPS PRESENTATION # ONIONS

RAJAN D JAYKAR11FET 1015TY BTECH FOODS ICT MUMBAI

INTRODUCTION : KNOWING AN ONION

• Onions are everywhere.• What would a kitchen be without the distinctively pungent smell and taste

of onions filling out the flavours of almost every type of cuisine imaginable?

• While onions may bring a tear to your eye and a pungency to your breath they will also certainly bring delight to your taste buds.

• Onions are also called Bulb onion or common onion.

SCIENTIFIC INFORMATION :

• Kingdom : Plantae• Division : Magnoliophyta• Class : Liliopsida• Order : Asparagales• Family : Alliaceae• Genus : Allium• Species : Allium cepa

The onion, known scientifically as Allium cepa, is, on the surface, a humble brown, white or red, paper-thin skinned bulb; yet, despite its plain looks, it has an intense flavour and is a beloved part of the cuisine of almost every region of the world.

The word onion comes from the Latin word unio, which means "single," or "one"—reflecting of the onion plant producing a single bulb, unlike its cousin, the garlic, that produces many small bulbs.

The name also describes the onion bulb when cut down the middle; it is a union (also from unio) of many separate, concentrically arranged layers.

TYPES OF ONIONS : CLASSIFICATION : Onions vary in colour, size, the time of year harvested, and flavor. These

differences make onions very versatile. The Colour of Onions :

• Yellow onion• Red onion• White onion

I. Yellow Onions are full-flavored and are a reliable standby for cooking almost anything. Yellow onions turn a rich, dark brown when cooked and give French Onion Soup its tangy sweet flavour.

II. Red Onions, with their wonderful colour, are a good choice for lots of fresh uses or for grilling and roasting.

III. White Onions are often used in prepared salads, white sauces, and is the traditional onion for classic Mexican cuisine. They have a golden colour and sweet flavour when sautéed.

SEASONAL CLASSIFICATION :

• Yes. Onions are seasonal!  Based on when they are harvested.

I. Spring/Summer Onion TraitsII. Fall/Winter Onion TraitsI. Spring/Summer Onion Traits : FRESH ONIONS

• Available in yellow, red, and white from March through August• Can be identified by their thin, lighter-coloured skin• Typically higher in water content, which reduces their shelf-life

and makes them more susceptible to bruising• Range in flavour from sweet to mild• Best to use in salads, sandwiches, and fresh, lightly-cooked or

grilled dishes• Many specialty sweet onions are part of this category and are

sold under a specific trade name or label

II. Fall/Winter Onion Traits : STORAGE ONIONS• Available August through May in yellow, red, and white• Easy to recognize by their multiple layers of thick, darker

coloured skin• Commonly lower in water content, they have a longer shelf-life• Range in flavour from mild to pungent• Best for savory dishes that require longer cooking times or more

flavour

HISTORY OF ONIONS :

• Because onions are small and their tissues leave little or no trace, there is no conclusive opinion about the exact location and time of their birth.

•  archaeologists, botanists, and food historians believe onions originated in central Asia in Iran and West Pakistan.

•  Since onions grew wild in various regions, they were probably consumed for thousands of years and domesticated simultaneously all over the world. 

• Onions may be one of the earliest cultivated crops because they were less perishable than other foods of the time, were transportable, were easy to grow, and could be grown in a variety of soils and climates.

•  In addition, the onion was useful for sustaining human life. Onions prevented thirst and could be dried and preserved for later consumption when food might be scarce.

•  many documents from very early times describe its importance as a food and its use in art, medicine, and mummification.Likely origin Red shaded

part

•  they are referenced in some of the oldest Vedic writings from India.• In Egypt, onions can be traced back to 3500 B.C.• In Egypt, onions were considered to be an object of worship. The onion

symbolized eternity to the Egyptians who buried onions along with their Pharaohs.

•  The Egyptians saw eternal life in the anatomy of the onion because of its circle-within-a-circle structure. Paintings of onions appear on the inner walls of the pyramids and in the tombs of both the Old Kingdom and the New Kingdom. 

• In mummies, onions have frequently been found in the pelvic regions of the body, in the thorax, flattened against the ears, and in front of the collapsed eyes.

•  King Ramses IV, who died in 1160 B.C., was entombed with onions in his eye sockets.

• In India as early as the sixth century B.C., the famous medical treatise Charaka “ Sanhita” celebrates the onion as medicine “ a diuretic, good for digestion, the heart, the eyes, and the joints.”

• The Greeks used onions to fortify athletes for the Olympic Games. Before competition, athletes would consume pounds of onions, drink onion juice, and rub onions on their bodies.

ODOUR OF ONION :

• The strong smell of the onion and its relatives contain. thioallyl compound or alliins

•  When cut or crushed, the alliin within the onion is converted by an enzymatic reaction into allicin, this breaks down into sulfide compounds.

•  Sulfide compounds are aromatic and this is what gives the onion, and all the plants in the onion family, their distinctive smell.  

ONION NUTRITION FACTS :

• Onions are high in vitamin C, a good source of fibre, and with only 45 calories per serving, add abundant flavour to a wide variety of food

•  Onions are sodium, fat, and cholesterol free, and provide a number of other key nutrients.

Onion Nutrition Facts Serving Size 1 cup (160g) Percent Daily Values*

Calories 64 3%

Total Carbohydrate 14.9 g 5%

Total Fat 0 0%Cholesterol 0 0%Dietary Fibre 2.7 g 11%Sugars 6.8 g  Protein 4.9 g  

Vitamins    Vitamin A 3.2 IU 0%Vitamin C 11.8 mg 20%Vitamin B6 0.2 mg 10%Folate 30.4 mcg 8%

Minerals    Calcium 36.8 mg 4%Iron .3 mg 2%Magnesium 16 mg 4%Phosphorus 46.4 mg 5%Potassium 234 mg 7%Sodium 6.4 0%Zinc .2mcg 1%Copper 0.1 mg 3%Manganese 0.2 mg 10%Selenium 0.8 mcg 1%Fluoride 1.8 mcg  

Other    Alcohol 0.0 g  Water 143 g  Ash 0.6 g  Caffeine 0.0 mg

Percent (%) Daily Values are based on a 2,000 calorie diet.

• The outstanding polyphenol content of onions (including their rich concentration of flavonoid polyphenols) is probably the most overlooked nutrient content of these allium vegetable

•  Among the flavonoids, onions also provide a particularly large amount of quercetin.

• Onions are a very good source of biotin. They are also a good source of manganese, vitamin B6, copper, vitamin C, dietary fiber, phosphorus, potassium, folate, and vitamin B1.Onions, chopped, cooked

1.00 cup210.00 gramsCalories: 92GI: low

Nutrient AmountDRI/DV(%)

World's HealthiestFoods Rating

biotin 7.98 mcg 26.6 very good

manganese 0.32 mg 16.0 good

vitamin B6 0.27 mg 15.9 good

copper 0.14 mg 15.6 good

vitamin C 10.92 mg 14.6 good

fiber 2.94 g 11.8 good

phosphorus 73.50 mg 10.5 good

potassium 348.60 mg 10.0 good

folate 31.50 mcg 7.9 good

vitamin B1 0.09 mg 7.5 good

water

sugar

fibre

fat

protein

89 %

4%2%

0.1%

1%

: ONION CULTIVATION : SEED TO TABLE :

Domestic Onion Production : National Horticulture Board (NHB) 2012-13

International Onion Production and Trade :

• Approximately 170 countries grow onions for their own domestic use, and many are also involved in international trade.

• eight percent of the global production is traded internationally.• Leading onion production countries :

China 20,507,759

India 13,372,100

USA 3,320,870

Egypt 2,208,080

Iran 1,922,970

Turkey 1,900,000

Pakistan 1,700,100

Brazil 1,556,000

Russia 1,536,300

Korea 1,411,650

World 74,250,809

Top Ten Onions (dry) Producers — 2012 (metric tons)

I. PLANTINGA. Direct seeded

B. Transplanted

• Best cultivated in fertile soils that are well drained.

• Sandy loams are good as they are low in sulphur.

otherwise pungent onions are produced.•  Onion seeds are short lived and fresh

seed germinates better.•  The seeds are sewn thinly in shallow

drills.

• Onion sets are produced by sowing seed thickly in early summer in poor soil and the small bulbs produced are harvested in the autumn. 

• These bulbs are planted the following spring and grow into mature bulbs later in the year.

• these may not have such good storage characteristics as those grown directly from seed.

II. Growing

• 5-6 month cycle• 2/3 of the onion grows on top of the soil• Bulbing triggered by day length & latitude

• Phosphorus is applied before planting because of its low level of availability in cold soils.

•  Nitrogen and potash can be applied at intervals during the growing season

• Bulbing onions are day-length sensitive•  their bulbs begin growing only after the

number of daylight hours has surpassed some minimal quantity. 

•  "long-day" onions, produces bulbs only after 14+ hours of daylight occurs.

•  "short-day" onions, which have been developed in more recent times,  require only 11–12 hours of daylight to stimulate bulb formation

• Onions are a cool-weather crop• Hot temperatures or other stressful conditions

cause them to "bolt", meaning that a flower stem begins to grow

III. Reaching Maturity

• Tops naturally go down when mature

• Onions are lifted to breakup root system

• Routine care during the growing season involves keeping the rows free of competing weeds, especially when the plants are young.

• The plants are shallow rooted and do not need a great deal of water when established. 

IV. HARVESTING AND LOADING :

• Mechanical harvesting for most storage onions

• Hand harvesting for most fresh onions

LOADING

UNLOADING

V. Inspection & Grading

VI. PACKAGING :

Selecting proper onions :

VII. Basic Storage & Handling Tips for Dry Bulb Onions:

• Always handle onions with care. Do not drop onions as this often causes bruising and internal decay.

• Bagged or boxed onions should be stored at least one foot away from walls and other pallets to allow proper air movement.

• Keep stacks of bags or boxes at five feet or less.• Store onions in a cool, dry, well-ventilated area.• Maintain storage temperature of 45-55°F.• Do not wrap onions in plastic or store in plastic bags. A lack of air

circulation will reduce shelf life.

• Choose onions that are clean, well shaped, have no opening at the neck, and feature crisp, dry outer skins.

•  Avoid those that are sprouting or have signs of mold.• onions of inferior quality often have soft spots, moisture at their neck,

and dark patches, which may all be indications of decay.

• Onions should feel firm and dry, be free of grey or black mold, and should not have any visible sprouting. Some loose skins are normal.

• Do not store onions with potatoes or other produce items that release moisture.

• Keep onions out of direct sunlight and other heat sources.• Cut onions will keep for several days if sealed in plastic bags or containers

and refrigerated.• Onions pungent in flavour have longer storage life.• They will keep longer than those with a sweeter taste, since the

compounds that confer their sharp taste help to preserve them. • Store cut onions by placing in a sealed container; use them within a day or

two since they tend to oxidize and lose their nutrient content rather quickly.

 Canning is commonly called for in pickled onion recipes. Pearl, boiler, or cut onion pieces are usually hot packed into jars and processed in a boiling water canner.

DEHYDRATING ONIONS :

• Most methods call for onions to be blanched first, then dried in a dehydrator or oven. Drying time for onions is 6-10 hours.

• The procedure and technique may require some trial and error until you to decide which technique works best. Remember, onions vary in water content from spring/summer to fall/winter. 

• Approximate Yield: 12 pounds raw = 1-1/2 pounds dry.

• Storage Tip: Dried onions will reabsorb moisture and deteriorate during storage. Package in airtight containers and keep in the freezer for best results.

HEALTH BENEFITS :

• Never mind the tears they bring on—onions are an ace ally in your fight against disease. A prized member of the lily family, they lavish you with health benefits while adding oodles of taste to your food.

Health benefits of onion in short as follows :

• The phytochemicals in onions improve the working of Vitamin C in the body, thus gifting you with improved immunity.

• Onions contain chromium, which assists in regulating blood sugar.• For centuries, onions have been used to reduce inflammation and heal

infections.• Do you enjoy sliced onions with your food? If yes, rejoice! Raw onion

encourages the production of good cholesterol (HDL), thus keeping your heart healthy.

• A powerful compound called quercetin in onions is known to play a significant role in preventing cancer.

• Got bitten by a honeybee? Apply onion juice on the area for immediate relief from the pain and burning sensation.

• Onions scavenge free radicals, thereby reducing your risk of developing gastric ulcers and by preventing growth of the ulcer-forming microorganism, Heliobacter pylori.

• Those bright green tops of green onions are rich in Vitamin A, so do use them often.

• onion can help increase our bone density

• Onions contain quercetin, a flavonoid (one category of antioxidant compounds).

• Of all the healthy compounds contained in onions, two stand out: sulphur and quercetin - both being strong antioxidants.  They each have been shown to help neutralize the free radicals in the body, and protect the membranes of the body’s cells from damage. 

ONION …………Really a poison??

• onions can be deadly for dogs, cats, guinea pigs, monkeys and other animals.

• The toxicity is caused by the sulfoxides present in raw and cooked onions which many animals are unable to digest.

•  Ingestion results in anaemia caused by the distortion and rupture of red blood cells. 

• In India, some sects do not eat onions as they believe them to be an aphrodisiac.

• Some people suffer from allergic reactions after handling onions. Symptoms can include contact dermatitis, intense itching, blurred vision, bronchial asthma andsweating.

• the more pungent onions exhibit strong anti-platelet activity. Eye irritation :

• Chopping an onion causes damage to cells which allows enzymes called alliinases to break down amino acid sulfoxides and generate sulfenic acids.

•  sulfenic acid, is rapidly acted on by a second enzyme, the lachrymatory factor synthase (LFS), giving volatile gas known as the onion lachrymatory factor or LF.

• This gas diffuses through the air and soon reaches the eye, where it activates sensory neurons, creating a stinging sensation.

•  Tear glands produce tears in order to dilute and flush out the irritant.

PESTS AND DISEASES :• Onions suffer from a number of plant disorders.• The most serious for the home gardener are likely to be the onion fly, stem

and bulb eelworm, white rot and neck rot.• The bulbs may be affected by splitting, white rot and neck rot.• Shanking is a condition when the central leaves turn yellow and the inner

part of the bulb collapses into an unpleasant-smelling slime. 

•  Most of these disorders are best treated by removing and burning affected plants.

The onion fly is attracted to the crop by the smell of damaged tissue and lay eggs. The larvae tunnel into the bulbs  and bulbs are disfigured and rot.

• Control measures may include crop rotation, the use of seed dressings, early sowing or planting and the removal of infested plants.

The onion eelworm causes swollen distorted foliage. •  Young plants are killed and older ones produce soft bulbs.  There is no

cure and affected plants should be uprooted and burnt. • The site should not be used for growing onions again for several years.

• White rot of onions is caused by the soil-borne fungus Sclerotium cepivorum.

• There is no cure for this fungal disease so affected plants should be removed and destroyed .

Neck rot is a fungal disease affecting onions in storage, resulting in grey moulds to develop.

• This disease may be present throughout the growing period but only manifest itself when the bulb is in store.

•  Anti-fungal seed dressings are available and the disease can be minimised by preventing physical damage to the bulbs at harvesting, careful drying and curing of the mature onions and correct storage in a cool, dry place with plenty of circulating air

ONION PRODUCTS :  onions may be bred and grown to mature at smaller sizes.• Depending on the mature size and the purpose for which the onion is

used, these may be referred to as pearl, boiler, or pickler onions.•  Pearl and boiler onions may be cooked as a vegetable rather than as an

ingredient.•  pickler onions are often preserved in vinegar as a long-lasting relish.

Onions are available in fresh, frozen, canned, caramelized, pickled and chopped forms.

• Onion powder is a spice widely used when the fresh ingredient is not available.  It is made from finely ground, dehydrated onions and has strong odour.

Caramelizing onions brings out their amazing natural flavour. They're terrific on sandwiches and pizzas, over pastas, in soups, on meat, fish, and egg dishes.

ONION CRISIS 2010 :

• It describes the dramatic rise in the cost of onions across markets in India.

•  The crisis was caused by untimely rainfall in the onion producing regions which led to a shortage of onion production.

• Forty-five percent of the onion produce in India comes from the states of Maharashtra and Karnataka. 

•  unseasonal and excessive rainfall in onion-producing regions such as Nashik in Maharashtra delayed the arrival of onions in markets.

• Raising the price of onion from Rs.35 to Rs.88 in one week in Mumbai markets.

• official incompetence and price-ramping by traders have also been blamed for the crisis.

AFTERMATH :•  banning onion exports•  lowering import taxes • getting in shipments of onions from neighbouring Pakistan.

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