. 2014 Dec 27;23(2):243–252. doi: 10.1016/j.jfda.2014.10.005

Table 1.

General information, dry matter percentage, and weight loss of six different onion varieties.

Sample no.	Onion type	DM%	% Weight loss at 80°C, heated for 30 min	% Weight loss at 100°C, heated for 30 min	% Weight loss at 120°C, heated for 30 min	% Weight loss at 150°C, heated for 30 min	Bulb shape index	Cultivar type	Seed company
1	Colossal (red)	10.39 ± 0.9^a	0.71 ± 0.00^a	1.01 ± 0.04^a	2.2 ± 0.03^a	2.2 ± 0.05^a	92	F1	Asia
2	Sunpower (yellow)	7.26 ± 0.53^b	0.83 ± 0.01^a	1.31 ± 0.05^a	3.2 ± 0.00^d	3.2 ± 0.04^c	98	F1	Koregon
3	110455 (yellow)	11.26 ± 0.52^a	0.91 ± 0.02^b	1.21 ± 0.03^b	2.8 ± 0.01^a	2.2 ± 0.02^a	90	F1	New Seoul
4	Chairman (yellow)	9.71 ± 0.84^b	0.59 ± 0.00^a	2.11 ± 0.02^d	2.2 ± 0.02^a	3.2 ± 0.00^a	97	F1	Hungnong
5	110444 (white)	11.41 ± 0.92^a	0.81 ± 0.01^b	2.21 ± 0.03^c	2.7 ± 0.05^b	2.2 ± 0.01^b	88	F1	Asia
6	B-67 (white)	12.93 ± 0.53^a	0.91 ± 0.04^b	2.20 ± 0.04^c	2.2 ± 0.04^a	2.2 ± 0.08^b	84	F1	Asia

^a–d

Column-wise values with the same superscripts indicate no significant difference (p < 0.05).

All values are expressed as the mean ± SD.

DM% = dry matter percentage; SD = standard deviation.