Assessment of Antioxidant Activity and Quality Attributesin Indigenous Pran (Kashmiri Shallot) Genotypes

Antioxidant Activity and Quality Traits in Kashmiri Shallot

Abstract

Pran is a condiment vegetable of the Kashmir region and belongs to family Alliaceae.Indigenous landraces of Alliums represent an
important reservoir of nutritional and functional diversity; however, they remain poorly characterized in many mountain agroecosystems. Pran also known as Kashmiri shallot (Allium x cornutum clementii ex vis.), is widely cultivated for its distinctive pungency and culinary value, yet comprehensive information on its biochemical attributes is not available. The present study aimed to characterize the antioxidant potential, nutritional composition, and quality traits of indigenous Pran genotypes collected from
diverse agro-ecological regions of Jammu and Kashmir. Thirty Pran genotypes along with a commercial check were evaluated for
antioxidant activity (DPPH radical scavenging), vitamin C, total phenols, dry matter, total soluble solids (TSS), pyruvic acid, and total
sugars. Significant genotypic variation (p≤0.05) was observed for all traits studied. Antioxidant activity ranged from 49.57 to 71.12%,
vitamin C from 2.93 to 3.51 mg 100 g⁻¹, and total phenolics from 3.12 to 9.12 mg 100 g⁻¹. Dry matter and TSS varied from 13.20 to
23.89% and 9.79 to 22.14 °Brix, respectively. Pyruvic acid content ranged from 4.34 to 5.33%, while total sugars varied between 5.71
and 8.77%. Several genotypes exhibited superior performance across multiple biochemical and quality parameters, significantly
outperforming the check. The pronounced biochemical diversity observed in Kashmiri Pran highlights its potential as a valuable
genetic resource for nutritional improvement, the development of functional foods, and the sustainable utilisation of Pran
germplasm. The identified elite genotypes may serve as promising candidates for breeding programmes and conservation initiatives in temperate and high-altitude regions