He WHILE presented a variety of onion less spicy, called Alcira INTA.
A research team from INTA San Pedro -Buenos Aires- registered this third onion cultivar in the National Registry of Cultivars of the National Seed Institute.
The Alcira INTA onion was obtained by genetic improvement and stands out for its high yield and for having a less spicy flavor. The seeds are already available so that producers can evaluate their productive quality, they highlighted from the Institute.
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“Alcira INTA presents itself with high performance and a less spicy flavor than other Argentine onions. It produces elongated bulbs, yellow-brown in color, with good adaptation to the Pampas region,” according to Ignacio Paunero, a specialist in genetic improvement at the INTA San Pedro Experimental Station.
“Its cycle is intermediate with 210 days from sowing to harvest, which takes place at the end of November,” added the specialist.
With this new variety enriches the supply of onion materials to provide the productive sector, after Paula and Victoria INTA, two other varieties developed by this researcher”
“Within the population of Paula INTA, purple in color, since the 2015 campaign, individuals with the same bulb shapebut yellow-brown in color, probably the product of a spontaneous mutation,” said Paunero.
“For this reason, during the 2017 campaign we decided select bulbs of this coloration and multiply them in isolation obtaining some seeds”, he added.
Then, during the 2019 and 2021 campaigns, one hundred percent yellow-brown bulbs were obtained, demonstrating their stability; and later in the 2022 campaign a small amount of seeds for evaluation by institutions, research organizations and private seedbeds.
At this stage, to have more seeds available, INTA invites interested seed growers in multiplying this new variety, through the signing of an agreement.
LM / MCP
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