Abstract
Fifteen shortday onion cultivars grown at two production locations (GB and ST) in the Lower Rio Grande Valley, Texas were evaluated for pungency levels using gas chromatography (GC) and pyruvic acid tests. Significant differences (P=0.05) were observed between cultivars in the pyruvic acid and GC tests within each location. Pyruvic acid content ranged from 3.0 to 5.1 μmol·g-1 fresh wt. The amount of total sulfur volatiles measured by the GC method ranged from 28 × 103 to 58 × 103EU. The correlation coefficients between GC and pyruvic acid were 0.10*** and 0.18*** at the GB and ST location, respectively. When the two locations were combined, no significant differences (P=0.05) were observed between cultivars or locations using the GC test. However, the pyruvic acid test showed significant differences between locations. This result indicated that each cultivar had a different response in pungency as influenced by production location or environment.
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