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Characteristics of garlic of the Czech origin

Author

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  • A. Grégrová

    (Adéla GRÉGROVÁ, Helena ČÍŽKOVÁ, Ivana BULANTOVÁ, Aleš RAJCHL and Michal VOLDŘICH† Department of Food Preservation, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic)

  • H. Čížková

    (Adéla GRÉGROVÁ, Helena ČÍŽKOVÁ, Ivana BULANTOVÁ, Aleš RAJCHL and Michal VOLDŘICH† Department of Food Preservation, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic)

  • I. Bulantová

    (Adéla GRÉGROVÁ, Helena ČÍŽKOVÁ, Ivana BULANTOVÁ, Aleš RAJCHL and Michal VOLDŘICH† Department of Food Preservation, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic)

  • A. Rajchl

    (Adéla GRÉGROVÁ, Helena ČÍŽKOVÁ, Ivana BULANTOVÁ, Aleš RAJCHL and Michal VOLDŘICH† Department of Food Preservation, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic)

  • M. Voldřich

    (Adéla GRÉGROVÁ, Helena ČÍŽKOVÁ, Ivana BULANTOVÁ, Aleš RAJCHL and Michal VOLDŘICH† Department of Food Preservation, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic)

Abstract

We chose and evaluated the chemical characteristics of garlic of the Czech origin. The suggested quality indicators based on the measured values and the data from the literature were as follows: colour (white variety): L* (brightness) > 90; firmness > 50 N (6-mm tip); pungency > 35μmol of pyruvate/g; moisture 55-70%; soluble solids > 30 °Brix; bulbs dimensions medium and large; the content of alliin > 2 g/kg.

Suggested Citation

  • A. Grégrová & H. Čížková & I. Bulantová & A. Rajchl & M. Voldřich, 2013. "Characteristics of garlic of the Czech origin," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 31(6), pages 581-588.
    • Handle: RePEc:caa:jnlcjf:v:31:y:2013:i:6:id:539-2012-cjfs
    DOI: 10.17221/539/2012-CJFS
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    References listed on IDEAS

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    1. Jana Horníčková & Roman Kubec & Jan Velíšek & Karel Cejpek & Jaroslava Ovesná & Helena Stavělíková, 2011. "Changes of S-alk(en)ylcysteine sulfoxide levels during the growth of different garlic morphotypes," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 29(4), pages 373-381.
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