Quality Characteristics of Onions Applied with Methylsulfonylmethane (MSM) during Cultivation
양파 재배 중 식이유황 methylsulfonlymethane 처리가 양파의 품질 특성에 미치는 영향

Eunjin Kwon, Dayeon Ryu, Jeonghee Surh
2013 Korean Journal of Food Science and Technology  
Two types of onions cultivated with different methods of sulfur application (designated as S-1 and S-2) were examined for their physicochemical and sensory properties, and then compared with onions without sulfur application as a control. During cultivation, dietary sulfur methylsulfonylmethane (MSM) was sprayed on the leaves twice starting at 2 months before harvest, with one month intervals for S-1. For S-2, the MSM was applied once onto surface soils before sowing, and then once again on the
more » ... leaves at 2 months before harvest. Thiosulfinate, a major sulfur-containing compound in onions, increased in the order of control, S-1, and S-2, without noticeable differences in the strength of spicy hot taste and flavor. The S-2 onions demonstrated a total reducing capacity three times higher than control and S-1 did. It indicates that the application of sulfur would positively affect the quality of onions under the condition where sufficient time is given for soil mineralization.
doi:10.9721/kjfst.2013.45.2.213 fatcat:zqxf4sbmjjh4fahlivbvd4kebu