Elevated Carbon Dioxide Alters Hydrocarbon Emissions and Flavor in Onion Department of Chemistry and Biochemistry

Format:

Conference/Event

Author/Creator:

Paré, P. W., author.

Conference Name:

International Conference On Environmental Systems (2004-07-19 : Colorado Springs, Colorado, United States)

Language:

English

Physical Description:

1 online resource

Place of Publication:

Warrendale, PA SAE International 2004

Summary:

Bulb onion (Allium cepa), non-bulbing Japanese bunching onion (A. fistulosum), common chives (A.schoenoprasum) and garlic chives (A. tuberosum) have markedly different harvest indices. With the onset of bulbing, leaf production ceases, photosynthates are reallocated to the bulb, lowering production of new shoots and crop canopy. Successive harvests from the same planting allow for a cumulative harvest index. In testing the influence of growing plants under different CO2 conditions, a set of volatile methyl-ketones have been identified from onion that are emitted at higher levels when plants are grown at elevated CO2 compared to controls grown at ambient CO2 levels. Sensory panel taste testing has indicated differences in flavor for some cultivars when comparisons were made between plants grown at ambient and elevated CO2 conditions. In future studies we will examine if thiosulfinates generated from the enzymatic conversion of alk(en)yl cysteine sulphoxides contribute to flavor differences detected between ambient and elevated CO2 grown plants

Notes:

Vendor supplied data

Publisher Number:

2004-01-2299

Access Restriction:

Restricted for use by site license