Tag Archives: garlic

xxx O. Ulianych, V. Yatsenko, I. Didenko, N. Vorobiova, O. Kuhnyuk, O. Lazariev and S. Tretiakova
Agrobiological evaluation of Allium ampeloprasum L. variety samples in comparison with Allium sativum L. cultivars
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Agrobiological evaluation of Allium ampeloprasum L. variety samples in comparison with Allium sativum L. cultivars

O. Ulianych¹, V. Yatsenko¹*, I. Didenko¹, N. Vorobiova¹, O. Kuhnyuk¹, O. Lazariev² and S. Tretiakova³

¹Uman National University of Horticulture, Faculty of Horticulture, Ecology and Plants Protection Department of Vegetable Growing, Instytutska street, 1, UA20300 Uman, Ukraine
²Uman National University of Horticulture, Faculty of Management, Department of Ukrainian and Foreign Languages, Instytutska street, 1, UA20300 Uman, Ukraine
³Uman National University of Horticulture, Faculty of Agronomy, Department of Plant growing, Instytutska street, 1, UA20300 Uman, Ukraine
*Correspondence: slaviksklavin16@gmail.com

Abstract:

The purpose of investigation is to study the biological and morphological features, to establish the economic and valuable characteristics of the introduced and local forms of Allium ampeloprasum L. in comparison with Allium sativum L. and to study the effect of removal of the scape in the yield. The studies used field, statistical, settlement and analytical methods. The weight of the bulb without removing the inflorescence shoot of the cultivar Sofiivskyi was 28.4–53.3 g smaller than the variety samples No. 2 and No. 3 respectively. With removing the scape the difference increased by 60.5–68.6 g. The yield of No. 2 variety sample Allium ampeloprasum L. without removing the scape was lower than the standard by 1.7 t ha-1 while the variety sample No. 3 exceeded the standard by 1.1 t ha-1. With the removal of inflorescence shoot the yields of variety samples No. 2 and No. 3 exceeded the cultivar Sofiivskyi by 1.6 and 2.2 t ha-1. It has been established according to the researches that introduced forms of Allium ampeloprasum L. have high indicators of economic and valuable characteristics, but they are limited in the first years of cultivation, by the period of adaptation to the new soil and climatic conditions.

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1259–1266 A. Aboltins and J. Palabinskis
Studies of vegetable drying process in infrared film dryer
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Studies of vegetable drying process in infrared film dryer

A. Aboltins and J. Palabinskis*

Latvia University of Agriculture, Institute of Agricultural Machinery, Cakstes blvd.5, Jelgava, LV – 3001, Latvia
*Correspondence: janis.palabinskis@llu.lv

Abstract:

The research work analyzes the two fresh vegetable (carrot and garlic slices) drying process in the infrared film dryer. The energy of infrared radiation penetrates through the material and is  converted into heat, and the temperature gradient within the product is reduced in a short period of time. Infrared drying takes place at low temperatures (up to 35 °C) and it helps keep the  maximum product quality and natural color. The vegetable drying rate significantly differs  depending on the location of the products in relation to the infrared film and product location at the air inlet and outlet. With dried products in 3 parallel shelves the most rapid removal of moisture occurs in the lower shelf (close to the air inlet and film) and the top shelf (close to the air outlet and film). This difference compared to the middle shelf reaches 10–15%. Using the experimental data and multivariate analysis it has been found that the product moisture removal depends on its placement (at the heating film and air inlet, outlet) and the drying time.

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821-824 R. Vokk, E. Tedersoo, T. Lõugas, K. Valgma and J. Rosend
Comparative study on anti-oxidant activity of garlic grown in different regions
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Comparative study on anti-oxidant activity of garlic grown in different regions

R. Vokk*, E. Tedersoo, T. Lõugas, K. Valgma and J. Rosend

Department of Food Processing, Tallinn University of Technology, Ehitajate tee ⁵, Tallinn, EE¹⁹0⁸⁶, Estonia; *Correspondence: raivo.vokk@ttu.ee

Abstract:

Currently reliance on natural products such as garlic and other vegetables is gaining popularity to combat various physiological threats including oxidative stress, cardiovascular complexities, cancer insurgence, and immune dysfunction. Garlic (Allium sativum L.) holds a unique position in history, belongs as a natural ingredient to different cuisines and was recognized for its therapeutic potential. Extensive research work has been carried out on the health promoting properties of garlic, often referred to its sulfur containing metabolites i.e. allicin and its derivatives. The aim of the present study was to compare garlic originated from different parts of the world (Chinese, Spanish, Lithuanian etc) on the basis of their anti-oxidant activity to evaluate their potential for different applications. As a result distinctive differences have been found in anti-oxidant activity of different garlic varieties. Garlic grown in Estonia possessed the highest antioxidant activity among the raw varieties. Black garlic has remarkable higher anti-oxidant content in comparison with other garlic samples.

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