engleski

The quality of garlic (Allium sativum L.) is influenced by growing location

Garlic (Allium sativum L.) is the second most produced Allium species worldwide, usually grown for its medicinal benefits and flavour properties. Organic production of garlic relies on selection of local plant material suitable for growing under specific agro-ecological conditions. In Istria (Croatia), a local protected cultivar ‘Istarski crveni’ is traditionally grown by local producers. However, little is known how its quality can be affected by growing location. Breeders usually test the crop under different environments in the process of cultivar development. The aim of this research was to assess morphological, physical, and biochemical parameters of ‘Istarski crveni’ grown at different locations on the Istrian peninsula. Variability was found in all tested traits except for specific volatiles. The bulb weight ranged from 8.6 g to 42.7 g and the bulb average diameter from 27.5 mm to 50.1 mm depending on the location. Correlation was found between colour parameters ; when lightness (L*) and yellowness (b*) decreased the redness has increased. At two locations in central Istria, the most intense red-coloured and yellow-coloured garlic samples were found. The sample with the smallest bulb size had the highest total phenol content (TPC) and antioxidant capacity by FRAP assay. Seventeen volatiles giving garlic aroma and taste were detected at all locations using gas chromatography. Diallyl disulfide, the major volatile, was stable across locations. A strong location (environmental) influence was found for all the observed morphological parameters of garlic ; however, the possibility of interaction with applied agricultural measures should be taken into consideration. The selection of garlic cultivars with more stable morphological and quality traits should be a goal in future breeding programs.

agricultural practices ; colour ; firmness ; organic farming ; sulfur compounds

nije evidentirano