Effect of curing type on quality of some garlic varieties

Detalhes bibliográficos
Autor(a) principal: Carvalho, Vânia Dea de
Data de Publicação: 2014
Outros Autores: Chalfoun, Sara Maria, Juste Júnior, Eufêmio Steiner Gomes, Leite, Irã Pereira
Tipo de documento: Artigo
Idioma: por
Título da fonte: Pesquisa Agropecuária Brasileira (Online)
Texto Completo: https://seer.sct.embrapa.br/index.php/pab/article/view/14961
Resumo: It was determined the total solids, essential and industrial oils, piruvic acid, titratable acidity, total, reducing and non-reducing sugars and industrial index values of Gigante Lavínia, Chonan, Gigante Inconfidentes, Amarante, Centenário, Caçador; Chinês and Afubra garlic varieties at harvest day, three days of sun curing and 30 days of shadow curing. The objectives of this work were to sellect the best garlic varieties and to determine the effect of curing type on garlic quality. It was concluded that: a) the changes on quality characteristics with the curing were affected by varieties; b) at 30 days of shadow curing excelled the following varieties: industrial oil - all of varieties except Afubra presented industrial oil content higher than 30%, essential oil - Chonan and Caçador varieties presented the highest values, Piruvic acid - Chonan, Caçador, Centenário, "Amarante" and 'Chinês" varieties presented piruvic acid contents higher than 40 µmol/g, industrial index - Chonan, Caçador, Gigante Lavínia, Amarante and Chinês varieties and index values higher than 15%; c) the non-reducing sugars content were higher than reducing sugars contents.
id EMBRAPA-4_59be10ce0653ced46bf5000fba3245a2
oai_identifier_str oai:ojs.seer.sct.embrapa.br:article/14961
network_acronym_str EMBRAPA-4
network_name_str Pesquisa Agropecuária Brasileira (Online)
repository_id_str
spelling Effect of curing type on quality of some garlic varietiesEfeito do tipo de cura na qualidade de algumas cultivares de alhoAllium sativum; sun curing; shadow curing; chemical compositionAllium sativum; cura ao sol; cura à sombra; composição químicaIt was determined the total solids, essential and industrial oils, piruvic acid, titratable acidity, total, reducing and non-reducing sugars and industrial index values of Gigante Lavínia, Chonan, Gigante Inconfidentes, Amarante, Centenário, Caçador; Chinês and Afubra garlic varieties at harvest day, three days of sun curing and 30 days of shadow curing. The objectives of this work were to sellect the best garlic varieties and to determine the effect of curing type on garlic quality. It was concluded that: a) the changes on quality characteristics with the curing were affected by varieties; b) at 30 days of shadow curing excelled the following varieties: industrial oil - all of varieties except Afubra presented industrial oil content higher than 30%, essential oil - Chonan and Caçador varieties presented the highest values, Piruvic acid - Chonan, Caçador, Centenário, "Amarante" and 'Chinês" varieties presented piruvic acid contents higher than 40 µmol/g, industrial index - Chonan, Caçador, Gigante Lavínia, Amarante and Chinês varieties and index values higher than 15%; c) the non-reducing sugars content were higher than reducing sugars contents.Com os objetivos de selecionar cultivares de alho mais adequadas à industrialização e determinar o efeito do tipo de cura na qualidade das mesmas, foram determinados os teores de sólidos totais, óleos essenciais e comerciais, ácido pirúvico, índice industrial, acidez titulável total e açúcares totais, redutores e não redutores das cultivares de alho Gigante de Lavínia, Chonan, Gigante de Inconfidentes, Caçador, Centenário, Amarante, Chinês e Afubra no dia da colheita (zero dia), aos três dias de cura ao sol (três dias) e aos 30 dias de cura à sombra (30 dias). Concluiu-se que: a) a variação nos componentes analisados com a cura foi dependente de cultivares; b) aos 30 dias de cura à sombra destacaram- se as seguintes cultivares: óleo industrial todas as cultivares exceto a "Afubra" apresentaram teores superiores a 30%, óleo essencial - cultivares Chonan e Caçador, ácido pirúvico - Chonan, Caçador, Centenário, Amarante e Chinês apresentaram teores superiores a 40 µmol/g, índice industrial - cultivares Chonan, Caçador, Gigante de Lavínia, Amarante e Chinês apresentaram valores superiores a 15%; c) os açúcares não redutores de todas as cultivares foram superiores aos redutores.Pesquisa Agropecuaria BrasileiraPesquisa Agropecuária BrasileiraCarvalho, Vânia Dea deChalfoun, Sara MariaJuste Júnior, Eufêmio Steiner GomesLeite, Irã Pereira2014-04-17info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://seer.sct.embrapa.br/index.php/pab/article/view/14961Pesquisa Agropecuaria Brasileira; v.22, n.7, jul. 1987; 733-740Pesquisa Agropecuária Brasileira; v.22, n.7, jul. 1987; 733-7401678-39210100-104xreponame:Pesquisa Agropecuária Brasileira (Online)instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)instacron:EMBRAPAporhttps://seer.sct.embrapa.br/index.php/pab/article/view/14961/8678info:eu-repo/semantics/openAccess2014-10-08T18:46:45Zoai:ojs.seer.sct.embrapa.br:article/14961Revistahttp://seer.sct.embrapa.br/index.php/pabPRIhttps://old.scielo.br/oai/scielo-oai.phppab@sct.embrapa.br || sct.pab@embrapa.br1678-39210100-204Xopendoar:2014-10-08T18:46:45Pesquisa Agropecuária Brasileira (Online) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)false
dc.title.none.fl_str_mv Effect of curing type on quality of some garlic varieties
Efeito do tipo de cura na qualidade de algumas cultivares de alho
title Effect of curing type on quality of some garlic varieties
spellingShingle Effect of curing type on quality of some garlic varieties
Carvalho, Vânia Dea de
Allium sativum; sun curing; shadow curing; chemical composition
Allium sativum; cura ao sol; cura à sombra; composição química
title_short Effect of curing type on quality of some garlic varieties
title_full Effect of curing type on quality of some garlic varieties
title_fullStr Effect of curing type on quality of some garlic varieties
title_full_unstemmed Effect of curing type on quality of some garlic varieties
title_sort Effect of curing type on quality of some garlic varieties
author Carvalho, Vânia Dea de
author_facet Carvalho, Vânia Dea de
Chalfoun, Sara Maria
Juste Júnior, Eufêmio Steiner Gomes
Leite, Irã Pereira
author_role author
author2 Chalfoun, Sara Maria
Juste Júnior, Eufêmio Steiner Gomes
Leite, Irã Pereira
author2_role author
author
author
dc.contributor.none.fl_str_mv

dc.contributor.author.fl_str_mv Carvalho, Vânia Dea de
Chalfoun, Sara Maria
Juste Júnior, Eufêmio Steiner Gomes
Leite, Irã Pereira
dc.subject.por.fl_str_mv Allium sativum; sun curing; shadow curing; chemical composition
Allium sativum; cura ao sol; cura à sombra; composição química
topic Allium sativum; sun curing; shadow curing; chemical composition
Allium sativum; cura ao sol; cura à sombra; composição química
description It was determined the total solids, essential and industrial oils, piruvic acid, titratable acidity, total, reducing and non-reducing sugars and industrial index values of Gigante Lavínia, Chonan, Gigante Inconfidentes, Amarante, Centenário, Caçador; Chinês and Afubra garlic varieties at harvest day, three days of sun curing and 30 days of shadow curing. The objectives of this work were to sellect the best garlic varieties and to determine the effect of curing type on garlic quality. It was concluded that: a) the changes on quality characteristics with the curing were affected by varieties; b) at 30 days of shadow curing excelled the following varieties: industrial oil - all of varieties except Afubra presented industrial oil content higher than 30%, essential oil - Chonan and Caçador varieties presented the highest values, Piruvic acid - Chonan, Caçador, Centenário, "Amarante" and 'Chinês" varieties presented piruvic acid contents higher than 40 µmol/g, industrial index - Chonan, Caçador, Gigante Lavínia, Amarante and Chinês varieties and index values higher than 15%; c) the non-reducing sugars content were higher than reducing sugars contents.
publishDate 2014
dc.date.none.fl_str_mv 2014-04-17
dc.type.none.fl_str_mv
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://seer.sct.embrapa.br/index.php/pab/article/view/14961
url https://seer.sct.embrapa.br/index.php/pab/article/view/14961
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://seer.sct.embrapa.br/index.php/pab/article/view/14961/8678
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Pesquisa Agropecuaria Brasileira
Pesquisa Agropecuária Brasileira
publisher.none.fl_str_mv Pesquisa Agropecuaria Brasileira
Pesquisa Agropecuária Brasileira
dc.source.none.fl_str_mv Pesquisa Agropecuaria Brasileira; v.22, n.7, jul. 1987; 733-740
Pesquisa Agropecuária Brasileira; v.22, n.7, jul. 1987; 733-740
1678-3921
0100-104x
reponame:Pesquisa Agropecuária Brasileira (Online)
instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
instname_str Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron_str EMBRAPA
institution EMBRAPA
reponame_str Pesquisa Agropecuária Brasileira (Online)
collection Pesquisa Agropecuária Brasileira (Online)
repository.name.fl_str_mv Pesquisa Agropecuária Brasileira (Online) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
repository.mail.fl_str_mv pab@sct.embrapa.br || sct.pab@embrapa.br
_version_ 1793416715790450688

Registros relacionados