No more tears: Scientists are working on onions that won't irritate your eyes Source: Swatjester/Wikipedia

International scientists are working to develop the first ‘tearless onion.’

Senior New Zealand Crop and Food Research scientist Dr Colin Eady revealed findings he and collaborators in Japan had discovered at the 5th International Symposium on Edible Alliacease in The Netherlands.

Although in developmental stages, Dr Eady said that successful future research could lead to the onions potentially becoming a household and industry norm within the next decade.

Dr Eady used the gene-silencing technology RNAi to retarget the onion’s natural regulation system, allowing genes to be specifically shut down or turned off. “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,” he explains.

Describing the resulting onion as a “truly unique germplasm with a unique trait,” Dr Eady also highlighted the potential to detect differences in sulphur compounds, known to be involved in flavour and health, which could then be measured and assigned to roles. The research team has been unable to induce tearing by crushing their model tearless onions.

Dr Eady also highlighted further uses of the gene silencing system to combat virus diseases and help produce more robust crops.

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Despite the tearless feature of the onions, Dr Eady pointed out that his main interest lay in developing sustainable and efficient production of the plants, as well as ensuring they were capable of being grown in an efficient manner.

He noted such research was particularly important in light of climate change on agriculture, and pinpointed biotechnology as holding the potential to help. “We have a burgeoning population to feed, and with climate change and other challenges, available resources are being reduced,” he notes.

In many countries onions already contribute a significant proportion of daily fibre requirements. “They are such a versatile and nutritious vegetable,” Dr Eady notes. “If we can manage to get more people cooking and eating fresh onions, then that has got to be a positive outcome.”   

More information can be found at Crop and Food Research.
By Rebecca Debens

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