The Red Ray onion is a high-quality hybrid with a round bulb weighing between 80 and 95 grams. Its dry scales have a dark red color, while the juicy ones have a reddish hue, giving the vegetable an attractive decorative appearance. The onion has a semi-spicy taste, making it versatile for various culinary applications. The onion is characterized by good storage capability and resistance to bolting, ensuring long-term storage and preservation of its marketable appearance. The average yield ranges from 224 to 338 centners per hectare, and the maturation period is classified as mid-season, allowing for optimal harvest planning. A distinguishing feature of the variety is its powerful root system, which contributes to high productivity and adaptability to growing conditions. The dry matter content in the bulb reaches 13.5%, influencing the density and taste qualities of the product. Red Ray onion is recommended for growing as a bulb in a two-year culture from seed onions, ensuring a stable and quality harvest. Thanks to its small bulb structure, typically two bulbs form in a cluster, which facilitates care and harvest collection. Red Ray onion microgreens are characterized by their juiciness and sweet onion flavor, and are rich in vitamins A, B, C, E, K, PP, and beta-carotene. It contains important macro- and microelements such as iron, potassium, calcium, magnesium, and zinc, as well as valuable amino acids and omega-3, 6, 9 fatty acids. Microgreens are grown for 8-14 days, reaching a height of 5-8 cm, and possess beneficial properties: strengthening the cardiovascular system, maintaining bone strength, improving gastrointestinal function, and exerting antibacterial, antifungal, and anti-tumor effects.
