Abstract
Onion (Allium cepa L.) is the second most important vegetable crop worldwide and is widely appreciated for its health benefits. Despite its significant economic importance and its value as functional food, onion has been poorly investigated with respect to its genetic diversity. Herein, we surveyed the genetic variation in the “Acquaviva red onion” (ARO), a landrace with a century-old history of cultivation in a small town in the province of Bari (Apulia, Southern of Italy). A set of 11 microsatellite markers were used to explore the genetic variation in a germplasm collection consisting of 13 ARO populations and three common commercial types. Analyses of genetic structure with parametric and non-parametric methods highlighted that the ARO represents a well-defined gene pool, clearly distinct from the Tropea and Montoro landraces with which it is often mistaken. In order to provide a description of bulbs, usually used for fresh consumption, soluble solid content and pungency were evaluated, showing higher sweetness in the ARO with respect to the two above mentioned landraces. Overall, the present study is useful for the future valorization of the ARO, which could be promoted through quality labels which could contribute to limit commercial frauds and improve the income of smallholders.
Highlights
The Allium genus includes about 750 species [1], among which onion (Allium cepa L., 2n = 2x =16) is one of the most widespread
Morphological descriptors, related to bulb, skin, and flesh were collected on Acquaviva red onion” (ARO) germplasm and on three onion landraces, two belonging to the “Tropea red onion” (TRO) landrace and one to the “Montoro copper onion” (MCO) landrace (Figure 1)
Within the large amount of agro-biodiversity traditionally cultivated in the Southern Italy, onion landraces represent niche products that need to be preserved from the risk of genetic erosion
Summary
The Allium genus includes about 750 species [1], among which onion Onion global production (97.9 Mt) makes it the second most important vegetable crop after tomato [2]. Ancient Egyptians already reported several therapeutic formulas based on the use of garlic and onions in a medical papyrus of the 1550 BC, the Codex Ebers [3]. This versatile and healthy vegetable is consumed raw, fresh, or as processed product, and used to enhance the taste of many dishes. Onion health proprieties are often attributed to high levels of two classes of nutraceutical compounds: flavonoids
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