Vol. 11, Issue 12 (2022)

Author(s):
RG Dethe, VS Khandare and SS Pisal

Abstract:
An experiment entitled ''Studies on evaluation of different varieties of onion for dehydration.'' was conducted during year 2020-21 at Horticulture Research Scheme (Vegetable), Department of Horticulture, VNMKV, Parbhani. The experiment was laid out in Randomized Block Design for field research experiment and Completely Randomized Design for laboratory experiment with three replications and twelve varieties viz. Bhima kiran, Bhima Super, Bhima Dark Red, Bhima Light Red, Bhima Safed, Bhima Raj, Bhima Shakti, Bhima Shweta, BhimaShubhra, Bhima Red, N-2-4-1, Phule Samarth. Analysis of variance revealed significant differences among the varieties in all characters. In respect of dehydration highest TSS was found in Bhima Shakti (15.80%) and Bhima Kiran (17.94%) of fresh and dried onion, respectively. Ascorbic Acid of fresh onion observeded maximum in variety Bhima Kiran (20.21 mg/g) while the minimum recorded in variety Bhima Super (10.60 mg/g). The data showed that significantly maximum total sugars of fresh onion was recorded in variety Bhima Shewata (6.41%) followed by in Bhima Kiran (6.34%) and Bhima Safed (6.20%) which were at par with each other. However, minimum was recorded in variety Phule Samarth (5.32%).