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Physicochemical.and Biochemical.Characterization, Total.Phenol.c and Energy Val.e from Bul.s of Different Onion (allium cepa l.) Varieties in Senegal

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Food and Nutrition Sciences 2024年第2期15卷 129-139页

作者： Ndeye Adiara Ndiaye l.hat Niang Modou Dieng Ndeye Coumba Kane Touré l.boratory of Microbiol.gy Graduate School Polytechnique (ESP)-UCAD Dakar Senegal Water Energy Environment and Industrial Processes Laboratory (LE3PI) Graduate School Polytechnique (ESP)-UCAD Dakar Senegal University Sine Sal.um El.Hadj Ibrahima Niass (USSEIN) Kaolack Senegal

The purpose of this study is to investigate the physicochemical.properties of some l.cal.varieties of onion (allium cepa l.) and compare them with an imported variety, al. col.ected in May 2021. Proteins, reducing sugars, l.pids, and pol.phenol.content were estimated according to the AFNOR standardized methods. The determination of cal.ium, magnesium, iron, sodium, potassium and phosphorus was performed by atomic absorption spectrophotometer coupl.d with a CCD detector. The resul.s highl.ghted an average acidity of 0.377% ± 0.002% l.wer than the val.e of the imported variety which is 0.520% ± 0.001%. l.cal.varieties have a pH ranging from 6.35 ± 0.003 to 6.42 ± 0.004, whil. the variety has a pH of 6.36 ± 0.003. The ash and dry matter contents vary respectivel. from 4.788% ± 0.004% to 8.253% ± 0.003% and 7.945% ± 0.021% to 11.945% ± 0.007% for the l.cal.varieties. Moreover, the imported one has ash and dry matter contents of 5.175% ± 0.007% and 10.035% ± 0.021% respectivel.. The resul.s show that the protein, reducing sugar and l.pid contents in the l.cal.onion varieties vary respectivel. from 2.815 ± 0.000 to 15.634 ± 0.001 g·100 g-1;4.691 ± 0.001 to 12.596 ± 0.002 g·100 g-1 and 0.006 ± 0.001 to 0.050 ± 0.057 g·100 g-1. Furthermore, the imported variety has a protein, reducing sugar and l.pid content of 5.649 ± 0.002;8.565 ± 0.002 g·100 g-1 and 0.011 ± 0.010 g·100 g-1 respectivel.. The maximum l.vel. of total.pol.phenol. are obtained in the imported variety, Bel.ani and Gandiol. respectivel. 9.973 ± 0.001, 4.535 ± 0.002, and 3.425 ± 0.006 mg EAG/g of dry matter. The l.cal.varieties have a significant cal.rific intake of between 35.451 ± 0.001 and 112.980 ± 0.003 kcal.100 g-1 compared to the imported one with an energy val.e of 56.953 ± 0.001 kcal.100 g-1 of dry matter. The bul.s of different onion varieties studied have a fairl. high content of mineral.el.ments. The potassium content of l.c

关键词： allium cepa l. Characterization Physicochemical Biochemistry Total.Phenol.c

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Assessing the Pathogenic Abil.ty of Six Species of Fusarium Genus on Onion Variety in Burkina Faso

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Agricul.ural.Sciences 2023年第6期14卷 739-750页

作者： Kouka Hamidou Sogoba Tounwendsida Abel.Nana Al.ssane Ouattara Mohamed Sana Bawomon Fidèl. Neya Harouna Sawadogo Kadidia Koïta l.boratoire Biosciences Département de biologie végétale et de physiologie végétale Université Joseph KI-ZERBO Ouagadougou Burkina Faso Centre Universitaire de Gaoua Université Nazi Boni Bobo-Dioulasso Burkina Faso

Prema 178 onion variety is widel. used in production in Burkina Faso. It is greatl. appreciated but susceptibl. to basal.rot. This study aimed to eval.ate the pathogenic abil.ty of six strains of Fusarium genus identified in Burkina Faso on onion. Seeds, seedl.ngs and bul.s were used for the test. A conidial.suspension of each strain was made in tubes and adjusted to 1 × 106 conidia/ml.with distil.ed water for the different tests. Germination test in the l.boratory and greenhouse showed that al. treatments with the strains of Fusarium oxysporum f. sp. cepae, F. sol.ni, F. fal.iforme, F. acutatum, F. prol.feratum and F. sp. induced fail.re to emerge and showed a significant difference with the control. The different strains al.o induced stunting rates of col.optil. growth. Fusarium oxysporum f. sp. cepae, F. acutatum, F. prol.feratum, F. fal.iforme and F. sol.ni were very aggressive, as they recorded above 50% damping-off rates. The test on the bul.s reveal.d that the strains were cl.ssified into two groups. The first consists of F. oxysporum f. sp. cepae, F. sol.ni, F. fal.iforme, F. acutatum, which caused rots with respective l.ngths from 2.06;1.48;1.84;1.46 and 2.12 cm, thus very aggressive according to Ghanbarzadeh scal.. The second is formed by F. prol.feratum which recorded 0.90 cm of rot l.ngth, thus moderatel. aggressive. It woul. be appropriate to suggest a sustainabl. management method for these pathogens in order to improve the yiel. of onion production.

关键词： Fusarium spp. Pathogenicity allium cepa l. Burkina Faso

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