engleski

Scape removal impacts garlic quality parameters.

Garlic is one of the most produced Allium species wordwide. It is used as a food condiment but also in medicine. It represents a rich source of phytonutrients which can be affected by agricultural practices. The aim of this research was to assess the quality of two garlic accessions, cv. ‘Istarski crveni’ and ‘Brsečki’ following scape removal which is a practice applied by local garlic producers on the Northern Croatian coast. Accession ‘Istarski crveni’ has shown significantly higher values of total phenols, total soluble solids, dry matter and pH comparing to the ‘Brsečki’ accession. It was noted that garlic with scapes had significantly higher phenol content, total soluble solids and dry matter compared to garlic with removed scapes. The scape removal practice increased the pH and the antioxidant capacity measured by the FRAP assay compared to garlic with scapes. Analysis of variance showed that the interaction of accession and scape removal was significant for total phenol content and the antioxidant capacity measured by the FRAP assay. Principal Component Analysis showed a difference in the obtained data between accessions with scapes and when scapes were removed. The practice of scape removal can be applied to garlic production as an easy and efficient method to influence the tested physico- chemical parameters and can be applied depending on market preferences or to create a suitable raw material for further processing.

Antioxidant capacity ; garlic ecotypes ; garlic production ; total phenolic content

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