Scientists in New Zealand have completed the testing of “tearless” onions.
Crop and Food research scientist Colin Eady told stuff.co.nz that the onions were still in the development stage, but if the research progressed well they could become the household and industry norm within the next decade.
Working with Japanese collaborators, Eady has conducted lab tests to dry up the agents in onions that cause cooks to tear up.
Researchers have used gene-silencing technology to switch off the enzyme responsible for the “crying” compound in onions.
The work was featured in the trade journal Onion World.
The magazine quoted Michael J Harvey, horticulture professor at the University of Wisconsin, as predicting that tearless onions would become a mainstay in kitchens around the world.
No comments yet