Growth and development of shallots (Allium ascalonicum L.) and the content of active compounds in terms of environmental conditions and cultivation technology

Šalotka je med lukovkami manj poznana vrtnina in v pridelavi tudi manj razširjena tako v svetu kot Sloveniji. Njen razvoj je drugačen kot pri navadni čebuli, saj v času rasti oblikuje več manjših čebulic, ki tvorijo gnezdo. Običajno število čebulic v gnezdu je 2 do 10. Glede rastnih razmer je v primerjavi s čebulo manj zahtevna in tudi njene skladiščne sposobnosti so boljše. Rastne razmere, predvsem v začetnih fazah razvoja, vplivajo na kakovost in količino pridelka. Ima boljše skladiščne sposobnosti od čebule, saj ob ustreznem skladiščenju čebulice ostanejo dormantne do pridelka naslednje sezone. Najpogosteje se razmnožuje vegetativno s sajenjem čebulic, lahko tudi z vzgojo sadik, manj pogosta pa je pridelava z neposredno setvijo semena na prosto. Šalotka je tudi bogat vir učinkovin, ki dajejo lukovkam značilen okus in vonj. Šalotka vsebuje fenole in žveplove spojine, ki imajo protibakterijske, protivirusne in protiglivične lastnosti. Okus šalotke je podoben čebuli, vendar bolj aromatičen in sladek, zato je cenjena tudi v kuhinji in prehrani ljudi.Shallot is less known vegetable of Alliaceae family and less widespread in the world as well as in Slovenia. Its development is different from that of common onions, because during the growing period it forms several smaller bulb which form cluster. The usual number of bulbs is 2 to 10. In terms of growing conditions, it is less demanding compared to onion, and its storage capacities are also better. Growing conditions, especially in the initial stages of development, affect the quality and quantity of the crop. Also, it has better storage ability and during the storage, with proper storage condition, it remains dormant until the crop of the next season. Shallot is most often reproduced vegetative by planting bulbs, also can be grown with seedlings transplanting or less often is sown directly to the soil outdoors. The shallot is also a rich source of active compounds, which give a distinctive flavor and aroma. Shallot contains different compounds with antibacterial, antiviral and antifungal properties. The taste of shallots is similar to onion, but it is more aromatic and sweet, thus it is increasingly appreciated in the kitchen and in human nutrition