Scientists develop tearless onion

[Al-khiyal]

Scientists develop tearless onion

February 1, 2008 -- Scientists have developed a tearless onion that means cooks may no longer have to suffer stinging eyes and crying in the kitchen.

The breakthrough by New Zealand's crop and food research institute after six years of research has been made using gene silencing technology.

Dr Colin Eady, the institute's senior scientist, said that he and his team were able to turn off the gene that produces the enzyme that causes a person slicing an onion to cry.

"By shutting down the lachrymatory factor synthase gene, we have stopped valuable sulphur compounds being converted to the tearing agent, and instead made them available for redirection into compounds, some of which are known for their flavour and health properties," he said. "We anticipate the health and flavour profiles will actually be enhanced by what we've done. We'll have nice, sweet aromas instead of bitter, pungent ones."

The international onion trade journal Onion World is featuring the breakthrough on the front cover of its latest issue.

The magazine quotes Dr Michael J Havey, professor of horticulture at the University of Wisconsin and a world-renowned onion scientist, as predicting that tearless onions will become a mainstay in household kitchens around the world.

But although the tearless onion will be welcomed by cooks everywhere, it is still at the prototype stage and will not be in kitchens for at least another decade.

The New Zealand team is also working on how to improve sustainable and efficient production of the genetically altered onion.

"We have a burgeoning population to feed, and with climate change and other challenges, available resources are being reduced. The gene silencing system can also be used to combat virus diseases and biotechnology in general can help us produce more robust crops," said Dr Eady.

In many countries onions already contribute a significant proportion of the daily fibre requirements of the populations, he said.

"They are such a versatile and nutritious vegetable that if we can manage to get more people cooking and eating fresh onions, then that has got to be a positive outcome."

[Cheba_Mami]

Was that really necessary?

[sania]

Aha!
No need to shed tears on the shooting prices of onions!

[sania]

Was that really necessary?

Is it necessary to find out whether there is moisture on Mars?

Cheba_Mami, I guess, could be wearing spectacles.
That is why her eyes are not burning with tears while cutting onions.

But for other normal eyes, it is really a good news.

[Bent_Bladi]

I think it'll make em taste bad...

don't screw around w/ food ppl! if God didn't make em that way, then they're not supposed to be anyway else...

(tomatoes in syria taste SO much better than the genetically engineered ones here )

[nesreen]

Was that really necessary?

I thought the same thing when i heard abotu the story

I make my family cry daily , but i got immune to it as i use Lots of onion every single day for the last 2 decades . my base of cooking is onions and i dont mind at all . My kids are in the next room and complain of the smell and have to close the doors between them and me in the kitchen . I wont bother to look for this onion .

I also saw a Youtube video how to proceed to cut an onion so it does not make you cry , too long to follow

YouTube - Cut onion without crying

[nesreen]

(tomatoes in syria taste SO much better than the genetically engineered ones here )

i agree ! they need extra sun to ripen and yield that yummy smell . in the UK the tomatoes are picked green and turn red in the warehouse so most of the time they smell of nothing , no wonder 2 of my kids hate them. sometimes i spend more and buy the ones which ripened in the vine and still have the green stalks attached to them.