The aim of this work was to evaluate some attributes of quality of different genotypes of onion (Allium cepa L.), cultivated in Mossoró-RN. The experiment was carried out in the vegetable garden of Plant Science Department at Universidade Federal Rural do Semi-Árido. The experimental outline was of randomized complete blocks with four replications. The treatments were constituted by the genotypes of onion CNPH 6415, CNPH 6047, CNPH 6244, CNPH 6400 Chata, CNPH 6400 Redonda, CPACT 1, CPACT 2, CPACT 3, Granex 429, Belém IPA 9, BRS Cascata, Crioula Alto Vale, Bola Precoce, Primavera, Régia, Valeouro IPA-11, Brisa and Alfa São Francisco. The evaluated characteristics were total soluble solid, titrate acidity, vitamin C and pyruvic acid (pungency). The genotypes presented a significant variation for all the evaluated characteristics, confirming in such a way that the genetic factor is determinative in the characterization of each material. The total soluble solid varied from 6,67 to 11,63 (ºBrix), vitamin C from 22,7 to 46.81 (mg acid ascórbico/100 ml of juice) and the titrate acidity from 0,19 to 0.45 (% of pyruvic acid). The genotypes presented intermediate pungency with variation of 5,0 the 12,73 (µmol/g), being the least pungent Granex 429, CNPH 6047, Régia, Primavera e Belém IPA 9. Considering the group of the appraised characteristics, the genotypes BR Cascata, CNPH 6244, Belém IPA 9, IPA 11 and Primavera were the best in the conditions of Mossoró.
Allium cepa; quality; pungency