QUALITATIVE ANALYSIS OF VERNALIZATED SEMI-NOBLE GARLIC CULTIVARS IN WESTERN RIO GRANDE DO NORTE STATE, BRAZIL1 1 - Paper extracted from the doctoral thesis of the first author.

ANÁLISE QUALITATIVA DE CULTIVARES DE ALHO SEMI-NOBRE VERNALIZADO NA MESORREGIÃO OESTE POTIGUAR

RAFAELLA RAYANE MACEDO DE LUCENA MARIA ZULEIDE DE NEGREIROS PATRÍCIA LÍGIA DANTAS DE MORAIS WELDER DE ARAÚJO RANGEL LOPES ALINNE MENEZES SOARES About the authors

ABSTRACT

Garlic is a vegetable that has economic and social relevance in Brazil. Rio Grande do Norte is among the consumer states, however, despite having regions with favorable conditions for growing garlic, it depends on imports of this product to meet its demand. The introduction of cultivars that have high yield and quality, and the adjustments in vernalization technology, which is a key issue for adaptation of new cultivars, are mechanisms that can contribute to garlic revitalization in areas previously producing this vegetable. Therefore, the objective of this work was to assess the quality characteristics of semi-noble garlic cultivars subjected to different bulb-seed pre-planting vernalization periods in two counties of the Western Mesoregion of Rio Grande do Norte State (RN), Brazil. Two experiments were simultaneously conducted in Barauna RN and Governador Dix-sept Rosado RN, from April to November, 2012. A complete randomized block experimental design was used with four replications. The treatments were arranged in split-plot design, with the plots consisted of cultivars (Gigante-do-Nucleo and BRS-Hozan) and subplots consisted of bulb-seed pre- planting vernalization (4±1°C) periods (0, 10, 20 and 30 days). The evaluations consisted of bulb diameter, pH, titratable acidity, soluble solids, total soluble sugars, reducing sugars, pungency, total solids and industrial index. The use of 10-day bulb-seed pre-planting vernalization increased the semi-noble garlic quality produced in Barauna and Governador Dix-sept Rosado. The cultivars Gigante-do-Nucleo and BRS-Hozan presented good prospects for industrialization, with good characteristics of flavor and aroma.

Keywords:
Allium sativum L; Refrigeration; Quality; Industrial index

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