Порівняльна характеристика  селекційних і місцевих форм часнику  за показниками харчової цінності

V. V. Yatsenko; O. I. Ulianych; N. V. Yatsenko; V. P. Karpenko; I. I. Mostoviak; V. V. Liubych

doi:10.21498/2518-1017.19.1.2023.277772

Authors

V. V. Yatsenko Uman National University of Horticulture, Ukraine https://orcid.org/0000-0003-2989-0564
O. I. Ulianych Uman National University of Horticulture, Ukraine https://orcid.org/0000-0002-1687-834X
N. V. Yatsenko Uman National University of Horticulture, Ukraine https://orcid.org/0000-0003-3752-314X
V. P. Karpenko Uman National University of Horticulture, Ukraine https://orcid.org/0000-0001-5607-7371
I. I. Mostoviak Uman National University of Horticulture, Ukraine https://orcid.org/0000-0003-4585-3480
V. V. Liubych Uman National University of Horticulture, Ukraine https://orcid.org/0000-0003-4100-9063

DOI:

https://doi.org/10.21498/2518-1017.19.1.2023.277772

Keywords:

cultivar, sample, protein content, fats, carbohydrates, caloric content

Abstract

Purpose. To determine the subspecies and variety/sample of garlic with the best nutritional value by analyzing the difference between nutritional value indicators and their variation according to the time of planting (winter or spring).

Methods. During 2020–2022, in field conditions (Uman, 48°46’N, 30°14’E) were studied 25 breeding and local forms of garlic (9 – winter bolting; 9 – winter non- bolting; 11 – spring, among which samples No. 14, 33, 43 and 44 were determined to be suitable for planting in autumn and spring. For the analysis of the obtained results, generally accepted methods of genetic and statistical analysis were used.

Results. Varieties and samples with high protein content were selected – ‘Giovanna’, ‘Sofiivskyi’, No. 14, 43, 54 and 55; with high calorie pulp – ‘Apollon’, No. 14, 27, 33, 43 and 57 (can be the starting material in the process of creating highly nutritious varieties for the needs of the food industry). With regard to nutritional elements, the accumulation of proteins in the pulp of winter non-bolting garlic was 4.1 and 20.9% higher than that of winter bolting and spring garlic, respectively. The highest fat content was found in the pulp of winter bolting and spring subspecies. Spring garlic accumulated the most carbohydrates, while winter non-bolting garlic accumulated the least. At the same time, the energy value indicator of spring garlic was 130.03 kcal/100 g raw pulp mass, which was 3.1 and 12.6% higher than that of the winter bolting and winter non-bolting subspecies, respectively.

Conclusions. The results of the study showed that winter garlic was significantly superior to spring garlic in terms of protein content in the pulp. The difference in fat content was insignificant. Spring garlic pulp was characterised by a significantly higher amount of carbohydrates and therefore the highest calorie content.

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