Wyniki wyszukiwania

Sortuj według:

Ogranicz wyniki do:

Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik

Purple carrot lines has superior technological characteristics in Turkey

100%

Kiraci S., Padem H.

Acta Scientiarum Polonorum. Hortorum Cultus

2016

tom 15

nr 1

The purple carrot population, which is cultivated commonly in Konya region in Turkey for industrial purposes, was used. Different types of purple carrots were collected in order to have a gene pool, and they were subjected to selection according to the charac-ters studied. The experiment was carried out in a Randomized Blocks Trial Design in a 3-recurrent using 22 inbred lines of purple carrot during 2009–2012. As for average yield, Eregli 1 was the highest (11.54 t·ha-1) whereas Eregli 14 was the lowest (9.27 t·ha-1). A correlation between some physical and chemical quality characteristics was determined. In carrot samples, the amount of dry matter was 12.63–16.30%, total sugar content was 7.13–9.67 g·100 g-1, the amount of β-carotene was 117.17–249.55 μg·g-1, the amount of an-thocyanin was 272.0–596.2 μg·g-1, the amount of total phenolic 155.83–206.67 mg·10-2 g-1GAE, and antioxidant activity ranged from 31.85 to 44.20%. At the end of the study, the Eregli 9 and Eregli 10 lines were determined as hopeful lines, and Eregli 4 and Eregli 16 lines were determined as being cultivar candidate lines.

Determination of the chemical and sensory characteristics of some carrot varieties grown in Turkey

100%

Kiraci S., Padem H.

Acta Scientiarum Polonorum. Hortorum Cultus

2016

tom 15

nr 6

This study was conducted in Konya region where 60% of the carrot production of Turkey is realized. Eight different-colored carrot varieties were used in the study and their sensory and chemical quality characteristics were determined. It was determined that the orange-colored root varieties were preferred more than those with other colored root varieties in terms of outer and inner color, juiciness, taste and bitterness. A correlation between some sensory and chemical quality characteristics was determined. The most phenolic matter content was determined in Purple carrot (163.52 mg 10-2 g -1 GAE) and Bolero (orange) (155.90 mg 10-2 g -1 GAE) varieties. The most antioxidant activity (45.91% inhibition), dry matter content (16.77%), total sugar content (8.27 g 10-2 g -1) and β carotene (183.01 µg g-1) content were determined in the Maestro (orange) variety. It was determined that the orange colored was preferred more than the other colored varieties in terms of sensory features.

Ograniczanie wyników

2 Acta Scientiarum Polonorum. Hortorum Cultus

2 Kiraci S.

2 Padem H.

2 2016

Wyniki wyszukiwania

Purple carrot lines has superior technological characteristics in Turkey

Determination of the chemical and sensory characteristics of some carrot varieties grown in Turkey