THE INFLUENCE OF INTERACTIONS OF SOME TECHNOLOGICAL FACTORS ON THE ONION CROP

Onion is appreciated by consumers for its high content of carbohydrates, salts of  Ca, P, albuminoidal substances and vitamins, especially A and C. The food and therapeutic importace leads to the recommendation that in a good nutrition, daily, to consume at least 25 grams of onion, corresponding to an average consumption of  8-9 kg per year. In the experiments organized at Mihai Viteazu, Cluj county, between 2014 and 2015, regarding the influence of technological factors on the production of onions, it was found that the yields obtained in irrigated variants are higher than the ones from non-irrigated variants, regardless of variety or fertilization method.