Question:
Which of the following variety of onion is suitable for dehydration?
Which of the following variety of onion is suitable for dehydration?
Show Hint
Any onion variety selected for commercial dehydration must have white flesh and high TSS/dry matter. 'Punjab-48' and 'Pusa White Round' are the two primary Indian white onion varieties bred specifically for this purpose.
Updated On: Aug 13, 2026
- Punjab-48
- Udaipur-101
- Udaipur-103
- N-53
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Verified By Collegedunia
The Correct Option is A
Solution and Explanation
Step 1: Understanding the Concept:
Onion dehydration requires specific post-harvest quality traits to ensure a high recovery rate and a high-quality finished product.
Suitable varieties must have white flesh (to avoid discoloration), high Total Soluble Solids (TSS $>15\%$), and high dry matter content ($>15\%$).
Step 2: Detailed Explanation:
Most commercial red onion varieties have a low TSS ($8 - 10\%$) and high water content, making them poorly suited for drying because they undergo severe caramelization and yield low recovery rates.
'Punjab-48' is a premier white onion variety developed by Punjab Agricultural University (PAU), Ludhiana.
It is specifically bred and recommended for commercial dehydration.
It features firm white bulbs, high dry matter content ($>14 - 15\%$), and high TSS, which ensures a high powder/flake recovery rate with excellent pungency and flavor retention post-drying.
While other white varieties like Udaipur-101 exist, 'Punjab-48' remains the widely-recognized standard for commercial dehydration in India.
N-53 is a red onion variety grown in the Kharif season, completely unsuitable for dehydration.
Step 3: Final Answer:
The onion variety Punjab-48 is highly suitable for dehydration, corresponding to option (A).
Onion dehydration requires specific post-harvest quality traits to ensure a high recovery rate and a high-quality finished product.
Suitable varieties must have white flesh (to avoid discoloration), high Total Soluble Solids (TSS $>15\%$), and high dry matter content ($>15\%$).
Step 2: Detailed Explanation:
Most commercial red onion varieties have a low TSS ($8 - 10\%$) and high water content, making them poorly suited for drying because they undergo severe caramelization and yield low recovery rates.
'Punjab-48' is a premier white onion variety developed by Punjab Agricultural University (PAU), Ludhiana.
It is specifically bred and recommended for commercial dehydration.
It features firm white bulbs, high dry matter content ($>14 - 15\%$), and high TSS, which ensures a high powder/flake recovery rate with excellent pungency and flavor retention post-drying.
While other white varieties like Udaipur-101 exist, 'Punjab-48' remains the widely-recognized standard for commercial dehydration in India.
N-53 is a red onion variety grown in the Kharif season, completely unsuitable for dehydration.
Step 3: Final Answer:
The onion variety Punjab-48 is highly suitable for dehydration, corresponding to option (A).
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