Vol. 7, Issue 4 (2019)
Biochemical characterization of garlic (Allium sativum L.) genotypes differ in total soluble solid content
Author(s): Umaretiya Vidisha R, Hirani NV and Marviya GV
Abstract: Garlic (Allium sativum L.) possesses an important role as medicinal and spices, quality of garlic plays major contribution in the fulfilling of its role. After screening, twenty one genotypes were selected for study based on their total soluble solid content (10 had high soluble solid content and 11 were with low soluble solid content). Proximate parameters observed were total soluble solid content, total sugar, non-reducing sugar, reducing sugar, crude protein, dry matter, moisture, ash, crude fat, energy value which were 42.5°Brix, 4.6 mg %, 2.3 mg %, 2.3 mg %, 8.6%, 40%, 59.9%, 4.1%, 0.25%, 55.36 Kcal, respectively.
Pages: 1629-1632 | 476 Views 226 Downloads
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How to cite this article:
Umaretiya Vidisha R, Hirani NV, Marviya GV. Biochemical characterization of garlic (Allium sativum L.) genotypes differ in total soluble solid content. Int J Chem Stud 2019;7(4):1629-1632.
