BACKGROUND OF THE STUDY

Onions (Allium cepa) are a widely consumed bulb vegetable of the Liliaceous family.

This crop is cultivated all around the world, with various centers of domestication reported in the

Middle East, Southeast Asia and Africa. Currently, China and South Korea are the biggest

producer of onions (FAO 2019). Onions are unknown in the wild but has been grown and

selectively bred in cultivation for at least 7,000 years. It is a biennial plant and usually grown as

an annual. In addition, here are the uses of onion in the growth of plants. (Ware, 2013)

Dry bulbs onion are consumed both raw and cooked. There are many types of market

classes of onions: red, white, yellow and sweet onion. Many varieties exist with varying color

and phytonutrient composition, imparting different flavors and culinary properties. In addition to

genetic differences between cultivars, growing conditions play a role in onion development.

Onions are broadly classified into short medium; long-day types, which are combined with

geographical considerations for optimal growing (Shock 2011)

Many of these organosulfur compounds also have demonstrated health benefits,

associated with anti-cancer, anti-diabetic, and anti-inflammatory contain health- promoting

polyphenolics such as anthocyanin (purple/red onions) and flavonoids (Ren 2017). The all

known familiar, tearing while chopping the onions can be attributed to a plant cellular defense

mechanism. In response to cell damage, inactive sulfur compounds are enzymatically cleaved by

aliases to produce volatile aerosol compounds (Block 2011). Aside from phytonutrients that are

important in plant defense and human health, onions provide carbohydrates and minerals. The

high carbohydrate content confers a sweetness to onions that is accentuated when cooked.