英서 '눈물 없는 양파' 개발

자극성 물질 半減...껍질 벗길 때도 OK
유전자 변형 식품과는 무관

껍질을 벗길 때 눈물을 흘리지 않아도 되는 신품종 양파가 개발됐다.

 

Allium sativum garlic in tissue culture Allium cepa  onion 'Supasweet', a truly mild sweet onion A. roseum ornamental allium

 

정부의 연구지원을 받은 영국 농민들과 리버풀대학 연구팀은 최근 눈과 코를 자극하지 않는 ‘수파스위트(Supasweet)’라는 양파 재배에 성공, 3일부터 시판에 들어갔다고 BBC방송이 보도했다.

 

이 양파는 유황(硫黃) 성분이 적은 토양에서 재배함으로써 자극성 물질인 피루브산(酸·pyruvic acid)을 반감(半減)시킨 것으로, 껍질이 얇아 벗기기 쉽고 단맛이 돌아 먹기에도 편한 것으로 알려졌다. 유전자변형(GM) 식품이 아닌 이 양파의 시판 가격은 두 개들이 500g 한 봉지에 약 1900원.

 

‘수파스위트’를 처음 시판하기 시작한 테스코 수퍼마켓 체인의 신상품 관리자들은 “그동안 많은 사람들이 양파를 까느라고 고생을 해왔고, 일부는 양파를 넣은 요리는 아예 엄두도 내지 못했다”며 “이제는 마음놓고 조리와 요리를 즐길 수 있게 됐다”고 말했다.

 

(윤희영기자 hyyoon@chosun.com ) 2003.08.04

 

 

Tear-free onion developed by Liverpool scientists

24 July 2003

 

With the help of University of Liverpool scientists, the first tear-free onion is now appearing on supermarket shelves.

 

The Supasweet™, developed as a result of a three-year collaborative project funded by the Department for the Environment, Food and Rural Affairs (DEFRA) and the onion industry, is less irritating to the eyes and is so mild it can be eaten like an apple.

 

Creation of the new onion became possible after researchers at the University’s School of Biological Sciences developed the first reliable method for analysing the strength of the vegetable.

 

Previously, onion tasting was restricted by the number of samples a person could taste in succession. The Liverpool team analysed hundreds of onions and matched results with taste trials. The scientists were then able to develop a reliable chemical test for measuring onion strength.

 

The University team, led by Dr Hamish Collin (left), Dr Meriel Jones and Professor Brian Tomsett, explained that the tears when chopping onions are caused by high levels of volatile sulphur compounds that are released when the vegetable is cut open and exposed to the air.

 

The Supasweet mild onion has lower levels of these flavour compounds, attained by a combination of traditional plant breeding and careful cultivation in low sulphur soils. As a bonus, the reduced onion flavour allows the sweet taste of the onion to come through, making it ideal for salads.

 

“Supasweets are less than half the strength of traditional cooking onions and a good deal milder than other supposedly mild onions,” said Dr Collin.

 

“We hope Supasweets will boost consumer confidence in eating fresh uncooked onions.” The new sweet onion provides an opportunity to increase UK consumption as well as reducing the need for an estimated 50,000 tonnes of imports.

 

Notes to editors

 

Supasweet onions are available from all Waitrose stores, 120 Sainsbury stores, and selected Tesco and Budgen stores from mid-July 2003.

 

Supasweet is a registered trademark in the UK and Europe

 

The development of the Supasweet mild onion is the result of a three-year DEFRA HortLink Project involving Government support of collaborative research to enable these new ideas and technology to be developed. The project involved scientists and plant breeders at Horticulture Research International (HRI) Wellesbourne, the University of Liverpool and the Allium and Brassica Centre together with Sainsbury’s Supermarkets Ltd and Safeway Stores plc and onion producers ? Moulton Bulb Co, G’s Marketing, Bedfordshire Growers, FB Parrish and Son and Rustler Produce.

 

For further information

David O’Connor, Allium and Brassica Centre, 01205 723414 07860 558141
Kate Spark, Press Officer, University of Liverpool, 0151 794 2248
Sue Jupe, Sue Jupe PR, 01603 614319 07803 906356

The University of Liverpool's Allium Research Group