Effect of curing type on quality of some garlic varieties

Abstract

It was determined the total solids, essential and industrial oils, piruvic acid, titratable acidity, total, reducing and non-reducing sugars and industrial index values of Gigante Lavínia, Chonan, Gigante Inconfidentes, Amarante, Centenário, Caçador; Chinês and Afubra garlic varieties at harvest day, three days of sun curing and 30 days of shadow curing. The objectives of this work were to sellect the best garlic varieties and to determine the effect of curing type on garlic quality. It was concluded that: a) the changes on quality characteristics with the curing were affected by varieties; b) at 30 days of shadow curing excelled the following varieties: industrial oil - all of varieties except Afubra presented industrial oil content higher than 30%, essential oil - Chonan and Caçador varieties presented the highest values, Piruvic acid - Chonan, Caçador, Centenário, "Amarante" and 'Chinês" varieties presented piruvic acid contents higher than 40 µmol/g, industrial index - Chonan, Caçador, Gigante Lavínia, Amarante and Chinês varieties and index values higher than 15%; c) the non-reducing sugars content were higher than reducing sugars contents.