This document summarizes information about onions and garlic. It discusses the taxonomy and importance of onions, describing their use as a vegetable and seasoning. It covers onion types including yellow, red, and white onions. The document also discusses garlic, its subspecies, importance as a medicinal crop, and history of cultivation. It provides details on breeding objectives and developed varieties for both onions and garlic, including varieties resistant to common diseases and insect pests.

1. Onion and Garlic

2. Onion
(Allium cepa L.)
2n=16
 Family- Amaryllidaceae

3. Importance
Onion - also known as the bulb onion or common onion is widely
used as salad or cooked in various ways in all curries, fried, boiled or
baked.
Onion is also used in processed forms e.g. flakes, powder paste,
pickles etc.
It has very good medicinal value.
The word onion comes from the Latin word unio, which means
"single," or "one"— reflecting of the onion plant producing a single
bulb, unlike its cousin, the garlic, that produces many small bulbs.
The name also describes the onion bulb when cut down the middle;
it is a union (also from unio) of many separate, concentrically arranged
layers.
Onions are high in vitamin C, a good source of fibre, and with only 45
calories per serving, add abundant flavour to a wide variety of food
• Onions are sodium, fat, and cholesterol free, and provide a number
of other key nutrients.

4. ODOUR OF ONION
• The strong smell of the onion and its
relatives contain thioallyl compound or alliins
• When cut or crushed, the alliin within the
onion is converted by an enzymatic reaction
into allicin, this breaks down into sulfide
compounds.
• Sulfide compounds are aromatic and this is
what gives the onion, and all the plants in the
onion family, their distinctive smell.

5. DIFFERENT SPECIES
*Allium cepa var. cepa – common onion with large
bulbs borne singly and propagated through seeds. It is
mainly used as salad or other culinary purposes.
*Allium cepa var. aggregatum – multiplier or potato
onion or underground onion producing small bulbs
borne in clusters and generally propagated through
small bulbs. Mainly used in seasoning curries. It is
noted for its hardiness and early ripening than
common onion.
*Allium cepa var. ascalonium – produces bulbs in
clusters on surface of soil. This perennial onion rarely
produces seeds and is propagated through bulbs. Also
called shallot.

6. Shallots – milder and subtle. Used in egg dishes and
garnishes.

7. Allium cepa var. viviparum/proliferum – not
widely cultivated, bulbs are produced in place of
umbels and are used for pickling and seasoning.
Also called tree onion and is noted for its
resistance to virtually all known pests and diseases
of onions.
*Allium schoenoprasum or chives – this is a hardy
perennial bunching herb grown for their hollow
green leaves. It is propagated by root division.
*Allium fistulosum – it is a perennial bunching
species and is very common in China and Japan
and is grown for its edible tops and leaf bases.

9. TYPES OF ONIONS CLASSIFICATION
Onions vary in colour, size, the time of year harvested,
and flavor. These differences make onions very versatile.
The Colour of Onions
I.Yellow Onions are full-flavored and are a reliable
standby for cooking almost anything. Yellow onions turn
a rich, dark brown when cooked and give French Onion
Soup its tangy sweet flavour.
II.Red Onions, with their wonderful colour, are a good
choice for lots of fresh uses or for grilling and roasting.
III.White Onions are often used in prepared salads,
white sauces, and is the traditional onion for classic
Mexican cuisine. They have a golden colour and sweet
flavour when sautéed

10. SEASONAL CLASSIFICATION
I. Spring/Summer Onion Traits FRESH ONIONS
• Available in yellow, red, and white from March through August
• Can be identified by their thin, lighter-coloured skin
• Typically higher in water content, which reduces their shelf-life and
makes them more susceptible to bruising
• Range in flavour from sweet to mild
• Best to use in salads, sandwiches, and fresh, lightly-cooked or grilled
dishes
• Many specialty sweet onions are part of this category and are sold
under a specific trade name or label
II. Fall/Winter Onion Traits STORAGE ONIONS
• Available August through May in yellow, red, and white
• Easy to recognize by their multiple layers of thick, darker coloured skin
• Commonly lower in water content, they have a longer shelf-life
• Range in flavour from mild to pungent
• Best for savory dishes that require longer cooking times or more
flavour

11. Origin and Distribution
• Archaeologists, botanists, and food historians believe
onions originated in central Asia in Iran and West Pakistan.
• Onions may be one of the earliest cultivated crops
because they were less perishable than other foods of the
time, were transportable, were easy to grow, and could be
grown in a variety of soils and climates.
Widely distributed to the China, India, USA, Russia, Japan,
Spain, Turkey, Brazil, Italy, Egypt and Pakistan.
In India is distributed to the MH, KN, GJ, Orissa, AP, UP,
TN, RJ, and Bihar.

12. Onions centre of origin Central Asia

15. Collection Sources of onion genetic resources in
India
National Bureau of Plant Genetic Resources, New
Delhi
Directorate of Onion and Garlic Research, Rajguru
nagar, Pune, Maharshtra
National Horticultural Research and Development
Foundation, Nasik
IIHR, Bangalore
IARI, New Delhi
State Agriculture Universities

16. Important Allium species
Allium cepa Common onion
Allium sativum Garlic
Allium cepa var. ascalonicum
Allium cepa var. aggregatum Potato onion or multiplier
onion.
Allium cepa var. viviparum Tree onion.
Allium fistulosum Welsh onion or Japanese bunching
onion.
Allium porrum
Allium ampeloprasum Great headed garlic.
Allium schoenoprasum Chive
Allium tuberosum Chinese chive. Leaves are consumed as
leafy vegetable.

17. Breeding Objectives
High yield
Longer bulb storage life
Resistance to diseases (purple blotch, basal rot, stem
phyllium blight, bacterial storage rot)
Resistance to pests(thrips)
Resistance to abiotic stresses (moisture stress, high
temperature, salinity and alkalinity)
Bulb quality Size, shape, color, pungency, firmness,
dormancy, amount of soluble solids.
Dormancy is important because onions are normally
stored for longer time.
High TSS is important for dehydration industry
production chips and powder.

18. Bolting resistant varieties Indian varieties pose problems of
bolting and doubling of bulbs, especially in the September – October
planting. There is a need to develop bolting resistant varieties for this
season.
Bolting is when an onion plant produces a flower stalk. Bolted onion bulbs stop growing; they
must be harvested and consumed right away, as they can't be stored. At this point, the bulb
stops growing altogether because the plant needs energy to make the flower stalk.
Bolting is when an onion plant produces a flower stalk. Bolted onion bulbs stop growing; they
must be harvested and consumed right away, as they can't be stored. At this point, the bulb
stops growing altogether because the plant needs energy to make the flower stalk.

19. S.No.
Breeding
Method
Varieties
1.
Plant
introduction
Early Grano, Brown Spanish
2.
Selfing and
massing
Pusa Madhvi
3. Mass selection
Arka Niketan, Arka Kalyan, Agrifound
Light red, Bhima Shweta, Pusa Red,
Pusa Ratnar, N-2-4-1, Agrifound Dark
Red, Arka Pragati, Kalyanpur Red
Round
5.
Heterosis
Breeding
Arka Kirtiman, Arka Lalima, Arka
Pitamber
6.
Pedigree
CO 5
Varieties/hybrids developed by different methods

20. 1.Pusa red Red colored bulbs,good storage
2.Pusa ratnar Deep red,round,yield 30 to 40t/ha
3.Arka nikethan Good for storage
4.Arka kalyan Moderately resistant to purple blotch
5.Arka bindu Suitable for export
6.Arka lalima Resistant to purple blotch
7. Pusa white flat Suitable for dehydration
8 .Punjab 48 Suitable for dehydration
9.Early grano IARI-Yellow onion Good for salad purpose
10.Agri found NHRDF, dark red, Suitable for kharif
Some important varieties in India and their
characters

21. Quality parameters for dehydration
Some essential characteristics are
White coloured flesh
Total solid content 15–20%
High pungency
Ratio of reducing to non-reducing sugar
should be low
Resistance to diseases, moulds and insects
Other quality parameters
Quercetin, Total phenolics and Ascorbic acid

22. Biochemical
compounds
Range Promising genotypes
TSS (0
B) 15-20
Sel-126, Red Creole Udaipur-
102, Pusa White Round, Pusa
White Flat
Quercetin
(mg/100g)
6.01-
109.78
Sel-397, Burgundy and Sel-383
Total phenolics
(mg/100g)
22.36-
94.14
I-33, Sel-397 and I-25
Ascorbic acid
(mg per 100 gm)
9.74-
84.23
Sel-383, I-40 and Burgundy
Promising Selections of Onion for different quality
parameters

23. Diseases Resistant varieties or species
Purple Blotch Pusa Red, Pusa Ratnar, Pb. Sel-5, Arka Kalyan,
Downy Mildew A. Praemixtum, A. odoratum
Basal Rot White Large, Poona Red, Patna Red,
Onion Smut A. fistulosum
Yellow-stripe
virus
A. ampeloprasum
Neck Rot A. fistulosum
Pink Root Granex, Excel 35
Insect Resistant varieties or species
Onion thrips Pusa Ratnar, Kalyanpur Red Round, Udaipur 103
Onion thrips Allium fistulosum
Salinity Hisar-2 and Early Grano
Resistance breeding for biotic and abiotic stress

24. LIST OF ONION VARIETIES
Red Coloured Bulbs
Punjab Selection
Pusa Ratnar
Pusa Red
N2-4-1
Pusa Madhavi
Arka Niketan
Agrifound Dark Red
Kalyanpur Red Round
Agrifound Light Red
Hisar 2
Punjab Red Round
Arka Pragati
N-53
Baswant-780
Udaipur-101
Arka Kalyan
Bhima Super
Bhima Raj
Bhima Red
Upaipur-103
Line-28
Phule Samarth
Yellow Coloured
Bulbs
Early Grano
Spanish Brown
Phule Suvarna
White Coloured Bulbs
Pusa White Round
Pusa White Flat
Punjab-48
Udhaipur-102
N-257-9-1
Phule Safed
Agrifound White
Agrifound Rose
Akra Bindu
Multiplier Onion
Co-1
Co-2

25. Garlic (Allium sativum L.)
2n=16
 Family- Amaryllidaceae
Other names- Lehsun and wonder food
Center of origin- Central Asia
Mode of pollination- Cross pollinated

26. Importance
Garlic is frost hardy bulbous erect herb.
The bulb consists of 6-35 smaller bulblet is
called ‘cloves’ which is used as spice.
Garlic is good source of amino acids and
protein.
Garlic contains amino acid called allin.
The enzyme allinase converts allin into
allicin.
Allicin is the anti-bacterial substances of
garlic and has the typical odour of fresh garlic.

27. Has been used for medicinal purpose since ancient times
Antibiotic action
Reduces cholesterol and blood pressure
Prevents stomach cancer
Has wound healing potential
Feasibility as pesticide i.e. garlic extract with mineral oil,
water and liquid soap
Antibacterial effect
Application of Aged Garlic Extract (AGE reduces severity
of P. infestans in tomato and Cucumber downy mildew (P.
cubensis)
Pungency is due to Diallyl disulphide (60%) and Allyl-
propyl disulphide (20%).

28. Subspecies of A. Sativum
There are two subspecies of sativum
A. sativum var. Ophioscorodon - hard necked
garlic
A. sativum var. Sativum - soft-necked garlic
Wild species A. longicuspis Regel, was considered by
taxonomists as the closest relative to, or ancestor of
the domesticated garlic.

30. Garlic in History
Garlic is among the oldest known horticultural
crops.
In the Old World, Egyptian and Indian cultures
referred to garlic 5000 years ago and there is clear
historical evidence for its use by the Babylonians 4500
years ago and by the Chinese 2000 years ago.
Garlic grows wild only in Central Asia (centered in
Kyrgyzstan, Tajikistan, Turkmenistan, and Uzbekistan)
today.
Central Asia is referred to as its "center of origin”.
Allium vineale is a wild relative of garlic that occurs
in North America and is commonly called "wild garlic".

31. Breeding objectives
High yield
Larger bulb size
Bulb quality- white colour, high pungency and
compact cloves
Resistance to diseases (Mosaic, purple
blotch and Stemphylium blight)
Resistance to insect-pest (Mite, aphid and
thrips)
Longer storage life

32. S.No
.
Breeding
Method
Varieties
1.
Mass
selection
Agrifound White (G-41),
Yamuna Safed (G-1),
Yamuna Safed-2 (G-50),
Yamuna Safed-3 (G-282),
Yamuna Safed-4 (G-323)
2.
Clonal
selection
Gujarat Garlic-2,
Gujarat Garlic-3
Breeding methods and developed varieties

33. Diseases Tolerant
Purple Blotch
Yamuna Safed,
Agrifound Parvati
Stemphylium Blight
Yamuna Safed,
Agrifound Parvati
Insect
Onion Thrips Yamuna Safed
Resistance breeding for biotic stress

34. Agrifound White NHRDF, Nasik
Bulb diameter 3.5-4.5 cm, 20-25 cloves/bulb,
susceptible to purple blotch and stemphylium blight,
TSS-41%.
Yamuna Safed NHRDF, Nasik
25-30 sickle shaped cloves, diameter 4.0-4.5 cm,
tolerant to thrips, purple blotch and stemphylium
blight, TSS-38%.
G-282 NHRDF, Nasik
Bulbs are creamy white and big size (5-6 cm diameter),
having 15-16 cloves/bulb, TSS-38-42%, suitable for
export purposes.
Agrifound Parvati
(G-313)
NHRDF, Nasik
Long-day type, bulbs are of bigger size (5-6 cm
diameter), 10-16 cloves/bulb, tolerant to common
diseases, suitable for export.
Bhima Omkar
DOGR, Rajguru
Nagar, Pune
Average yield of the variety is 107 q/ha.
Bhima Purple
DOGR, Rajguru
Nagar, Pune
The bulbs are purple in colour with TSS 33.6% and
allicin @ 2.9 mg/g (fresh weight basis) and 9.6 mg/g
(dry weight basis).
Pant Lohit
G.B.U.A.&T.,
Pant Nagar
Moderately resistant purple blotch. Bulbs are compact
and bold weighing 18-20 g. There are15-18 cloves per
bulb.
Important Varieties and varietal characterization

35. Directorate Of Onion And Garlic Research
(DOGR)
Rajguru Nagar, Pune, Maharashtra

36. National Horticultural Research and Development Foundation,
NASHIK