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Onion

  • Chapter
Vegetables II

Part of the book series: Handbook of Plant Breeding ((HBPB,volume 2))

Onion (Allium cepa L.) is since ancient times a valuable vegetable crop for people all over the world. In this context a mural from Egypt, dated approximately 3000 BC, depicts already images of onions. Therefore it can be inferred that onions were already an important food source for the people from the Ancient Egypt. The word “onion” is derived from Latin and means “large pearl”. The onion was compared to a pearl not only for its shape but also for its highly valuable nutritional quality.

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Authors and Affiliations

  1. Laboratory of Vegetable Crop Science, Division of Agrobiology, Department of Biological and Environmental Sciences, Faculty of Agriculture, Yamaguchi University, 1677-1 Yoshida, Yamaguchi, 753-85125, Japan

    Masayoshi Shigyo

  2. Centre for Genetic Resources, The Netherlands (CGN), Wageningen University and Research Centre, 16, 6700 AA, Wageningen, The Netherlands

    Chris Kik

Authors
  1. Masayoshi Shigyo
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  2. Chris Kik
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Editors and Affiliations

  1. COMAV-UPV, Universidad Politécnica de Valencia, 14 Camino de Vera, Valencia, 46022, Spain

    Jaime Prohens  & Fernando Nuez  & 

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Shigyo, M., Kik, C. (2008). Onion. In: Prohens, J., Nuez, F. (eds) Vegetables II. Handbook of Plant Breeding, vol 2. Springer, New York, NY. https://doi.org/10.1007/978-0-387-74110-9_4

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