BREEDING ONION AND GARLIC CULTIVARS WITH HIGHER LEVELS OF FUNCTIONAL COMPOUNDS

GALMARINI C.; GONZÁLEZ R.; SANCE M.; SOTO V.

Lisboa

Congreso; 28th International Horticulture Congress; 2010

ISHS

Allium species have been cultivated for thousands of years for its therapeutic properties, religious significance, taste, and aroma. Garlic (Allium sativum L.) and onion (Allium cepa L.) have phytochemicals categorized as functional foods; some of them are fructans, flavonoids and organosulfur compounds. Garlic and onion are also the main vegetable crops exported by Argentina. More than 90% of the cultivars that are cropped in the country were released by breeding programs carried out by INTA.  One of the main goals of these programs is cultivar diversification. A study of the variability of  Argentinean garlic and onion cultivars according to its organosulfur, composition, variables related to the flavor of these species, like pungency, solids content, and functional properties, in special its antiplatelet activity, has been recently completed; as well as the correlations among these traits. Also, our group carried out in vivo studies using animal models that confirmed the potential health- benefits of Argentinean germplasm. This information is being used for breeding purposes.