(9) Compositional Characterization of a Garlic Germplasm Collection
| Autor: | Marita Cantwell, Ron Voss, Gyunghoon Hong |
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| Rok vydání: | 2005 |
| Předmět: | |
| Zdroj: | HortScience. 40:1039C-1039 |
| ISSN: | 2327-9834 0018-5345 |
| DOI: | 10.21273/hortsci.40.4.1039c |
| Popis: | A USDA germplasm collection of garlic (Alliumsativum) and related species (A. ophioscorodon, A. longicuspis) has been evaluated for horticultural characteristics and composition under California production conditions for several years. In 2004, 198 of the 217 accessions in the collection were evaluated. Bulbs were manually harvested late June to early July, cured about 3 weeks shaded at ambient temperatures, and the outer whorl of cloves manually peeled. Bulb and clove weights and percentage of dry matter were determined. Freeze-dried garlic powder was analyzed for alliin (precursor of flavor and health compounds) concentrations by HPLC. Thiosulfinates (mostly allicin, responsible for flavor and pungency) were determined by a spectrophotometric assay. Among the accessions evaluated in 2004, the percentage of dry matter ranged from 32.8% to 44.9%. Alliin content varied from 8.9 to 29.7 mg·g-1, and thiosulfinate concentrations ranged from 32.7 to 114.0 μmol·g-1. For comparison, the widely grown varieties California Early and California Late averaged 39.5% and 40.8% dry matter, 18.6 and 20.6 mg·g-1 alliin, and 68.1 and 78.8 μm·g-1 thiosulfinates. |
| Databáze: | OpenAIRE |
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