Effect of tissue type and variety on cell wall chemistry of onion ( Allium cepa L.)

Abstract

The purpose of this study was a comparative examination of the cell wall chemistry of component tissues of different varieties of onions ( Allium cepa L. cv Sturon, Durco, Hysam, Grano de Oro and Caribo). Cold alcohol-insoluble residues (CAIRs) were prepared and were extracted sequentially with water, imidazole, CDTA, Na 2CO 3 and 0.5 M KOH to leave a residue. These were analysed for their carbohydrate compositions. On a whole organ basis, the cell wall carbohydrate composition was similar for each variety studied, and no significant change resulted from commercial storage, with or without sprout suppressant. However, there were significant differences in the carbohydrate composition of cell walls from different tissues. Cell walls of inner leaf bases contained galactoserich pectic polysaccharides. Outer layers had progressively less pectic galactose, and the outer brown skin contained virtually none. This was accompanied by changes in water- and CDTA-soluble polysaccharides and may be related to the dry and protective nature of the non-lignified outer skin. The differences in cell walls from different tissues provide the basis for developing processing methods for exploiting onion waste.