Abstract
1Onion (Allium cepa L.) is one of the most important vegetable crop grown worldwide. It is called as “Queen of the Kitchen” belongs to family Alliacea. It is a rich source of carbohydrates, proteins, vitamin C besides minerals like phosphorus and calcium (Scott 2007). It is also used as medicine in controlling human and plant diseases (Slimestad et al. 2007, Yadav et al. 2017). India is the second largest producer of onion in the world, next to China with an area of 1.31 million ha with a production of 22.1 million tonnes and productivity of 16.87 tonnes ha-1 (FAOSTAT 2018). Onion is cultivated on an area 10.35 thousand hectare having annual productivity of 246.52 thousand tonnes with average yield of 238.27 quintal per hectare in Punjab (Anonymous 2021a).
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