Metabolite profiling of onion landraces and the cold storage effect

• Published in: Plant physiology and biochemistry 2020-01, Vol.146, p.428-437
• Main Authors: Romo-Pérez, M.L., Weinert, C.H., Häußler, M., Egert, B., Frechen, M.A., Trierweiler, B., Kulling, S.E., Zörb, C.
• Format: Article
• Language: English
• Subjects: Allium cepa L; Amino acids; Cold storage; Fructans; GC×GC-MS; Landraces; Onions; Plant Roots; Sugars; Targeted and untargeted metabolomics; Temperature
• ISSN: 0981-9428; 1873-2690
• DOI: 10.1016/j.plaphy.2019.11.007

Today, commercial onion breeders focus almost entirely on conventional farming which reduces diversity in the market and leads to loss of desirable traits such as those that impact nutritional and sensory aspects of onions. A way to preserve phenotypic and genetic diversity is to re-evaluate traditional landraces to introduce their benefits to the broader public. Common onion genotypes vary greatly in their storability. In particular, temperature and relative humidity during storage have significant impact on the metabolites in onions after storage. The aim of this study was to assess changes in the metabolite profile of ten onion genotypes after five months of cold storage. In addition, a characterization of onion landraces in their fresh state was also conducted in order to compare their properties against a commercial genotype. Onion genotypes were grown under organic farming conditions. After harvest and curing, bulbs were stored for up to 22 weeks. Before and after storage, bulb samples were analyzed through targeted and untargeted methods. Out of 189 identified metabolites, 128 showed a storage effect. Mainly fructans decreased because of respiration and energy demand, while monosaccharides increased. Further, amino acids were altered in their concentration after storage with an effect on aroma precursors. Eight of the nine landraces had good storability without critical losses. In their fresh state, the onion genotypes clustered into three major groups. For instance, landraces of group III showed consistently and substantially higher levels of amino acids and certain sugars, indicating a high potential of aromatic properties in those onion landraces. [Display omitted] •Onion landraces have similar good storability as the commercial variety.•Nonstructural carbohydrates, amino and organic acids change significantly after storage.•Sulfur-containing and umami amino acids increase after cold storage.•Landraces present high levels of amino acids, sugars and phytosterols.