AI Summary & Key Takeaways
AI InsightThe results indicated that Turkish variety had the highest TA (1.21%), TSS (36.80%) and AA (62.58% I) and the highest DM was obtained from French variety.
📌 3 Key Takeaways
Abstract
This research is aimed to determine the variation and identification of some morphological and biochemical parameters among different garlic varieties. In this research, three foreign hardneck (French, Spanish, Chinese) and one Turkish softneck garlic varieties have been studied. The investigated traits are included the bulb and clove weight, clove height, number of clove/bulb, color values (L, a, b), pH, titratable acidity (TA), total soluble solids (TSS), dry matter (DM), total phenolic content (TPC) and antioxidant activity (AA). It is possible to say that varieties were significantly different on the basis of all morphological characters. The results indicated that Turkish variety had the highest TA (1.21%), TSS (36.80%) and AA (62.58% I) and the highest DM was obtained from French variety. Meanwhile, Spanish and Chinese varieties have higher L values (88.15 and 87.24) than others. On the other hand the highest level of TPC (32.17 mg GAE g-1 FW-1) was found in Chinese variety. In accordance with correlation analysis, there was a statistically significant correlation between TSS and TA, and also TPC was significantly correlated with pH and TA (p≤0.05). The result will be helpful for the future studies to understand the similarities and differences of this 4 varieties of morphological and biochemical properties. This study will be good to repeat the experiment at multi variations grown worldwide. However, further studies should be done in this respect in the coming years.
Özet
This research is aimed to determine the variation and identification of some morphological and biochemical parameters among different garlic varieties. In this research, three foreign hardneck (French, Spanish, Chinese) and one Turkish softneck garlic varieties have been studied. The investigated traits are included the bulb and clove weight, clove height, number of clove/bulb, color values (L, a, b), pH, titratable acidity (TA), total soluble solids (TSS), dry matter (DM), total phenolic content (TPC) and antioxidant activity (AA). It is possible to say that varieties were significantly different on the basis of all morphological characters. The results indicated that Turkish variety had the highest TA (1.21%), TSS (36.80%) and AA (62.58% I) and the highest DM was obtained from French variety. Meanwhile, Spanish and Chinese varieties have higher L values (88.15 and 87.24) than others. On the other hand the highest level of TPC (32.17 mg GAE g-1 FW-1) was found in Chinese variety. In accordance with correlation analysis, there was a statistically significant correlation between TSS and TA, and also TPC was significantly correlated with pH and TA (p≤0.05). The result will be helpful for the future studies to understand the similarities and differences of this 4 varieties of morphological and biochemical properties. This study will be good to repeat the experiment at multi variations grown worldwide. However, further studies should be done in this respect in the coming years.