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KMID : 0380620130450020213
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Korean Journal of Food Science and Technology
2013 Volume.45 No. 2 p.213 ~ p.220
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Quality Characteristics of Onions Applied with Methylsulfonylmethane (MSM) during Cultivation
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Kwon Eun-Jin
Ryu Da-Yeon
Surh Jeong-Hee
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Abstract
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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 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.
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KEYWORD
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onion, sulfur, methylsulfonylmethane, thiosulfinate, sensory property
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