| Abstract
| - The purpose of this study was a comparative examination of the fructan and fructooligosaccharide(FOS) content of different varieties of onions (Allium cepa L. cv. Sturon, Hysam, Durco, Grano deOro, and Caribo) and the changes produced during their commercial storage. In fresh onions, theGrano de Oro variety presented a remarkably different behavior, showing low contents of totalfructans and FOS and high levels of reducing sugars. In the other varieties, Sturon, Hysam, Durco,and Caribo, fructans were the main carbohydrates, the lowest polymerized FOS being the majoroligomer. Storage period caused in these varieties important increased levels of free fructoseattributed to fructan hydrolysis. Maleic hydrazide treatment had no significant effect in avoidingthe hydrolysis of fructans during storage conditions for the Sturon variety. Varieties with >16%dry matter or 15% soluble solids contents could be stored for 6 months at 0 °C and 60−65% relativehumidity. Keywords: Onion (Allium cepa L.); carbohydrates; fructans; fructooligosaccharides; storage
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