Characteristics of garlic of the Czech origin
A. Grégrová, H. Čížková, I. Bulantová, A. Rajchl, M. Voldřichhttps://doi.org/10.17221/539/2012-CJFSCitation:Grégrová A., Čížková H., Bulantová I., Rajchl A., Voldřich M. (2013): Characteristics of garlic of the Czech origin. Czech J. Food Sci., 31: 581-588.
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.Keywords:
Czech garlic; quality indicators; morphology; pungency; sensory analysis