Genotype-environment interaction on the expression of allicin and pyruvic acid in garlic (Allium sativum L.) [Efecto de la interacción genotipo-ambiente sobre la expresión del contenido de allicina y ácido pirúvico en ajo (Allium sativum L.)]
Vargas V.C.S.,Laboratorio Of Analisis Of Residuos Toxicos |
Vargas V.C.S.,CONICET |
Gonzalez R.E.,Laboratorio Of Analisis Of Residuos Toxicos |
Gonzalez R.E.,CONICET |
And 5 more authors.
Revista de la Facultad de Ciencias Agrarias | Year: 2010
The intensity of flavor in garlic bulbs (Allium sativum L.), depends on both genetic and environmental factors. Volatile organosulfur compounds, specifically thiosulfinates, are responsible for organoleptic characteristics in freshly cloves, being allicin (diallyl thiosulfinate) the main compound of this group. Pyruvic acid is a product of the enzymatic reaction generating of the flavor upon crushing raw garlic, so its measurement is associated with the intensity of pungency in garlic. The aim of this study was to examine whether the variability in the content of pyruvic and allicin are more associated with the genetic characteristics or the influence of the cultivation areas. For this purpose we selected four garlic cultivars (Castaño INTA, Sureño INTA, Lican INTA and Union) from the germplasm bank of INTA La Consulta, Mendoza, Argentina, grown in different geographical areas: La Consulta (San Carlos, Mendoza), Esquel (Chubut) and Ushuaia (Tierra del Fuego). Allicin was quantified by Liquid Chromatography (HPLC) and pungency by spectrophotometry. From the statistical analysis of the results obtained we may conclude that there are significant differences in the content of pyruvic and allicin among different cultivars from the same area and the content of pyruvic and allicin for the same cultivar in different areas. Source