Genotypic and environmental effects on the compounds associated with garlic flavor, health-enhancing properties, and postharvest conservation

Autores
Barboza Rojas, Karina; Salinas Palmieri, María Cecilia; Pérez, María Belén; Kumar Dhall, Rajinder; Cavagnaro, Pablo Federico
Año de publicación
2022
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
To estimate genetic and environmental effects on traits associated with garlic (Allium sativum L.) functional value and postharvest quality, the content of total organosulfur compounds, phenolics, and solids were determined in selected garlic cultivars grown at four locations in Mendoza, Argentina. An initial experiment considered five cultivars grown in two locations and 2 yr, and a second experiment evaluated 12 cultivars across four locations. Among all the cultivars and locations, pyruvate levels, an estimator of total organosulfur content, varied more than fourfold (with a range of 24.7–111.1 μmol/g fresh weight), phenolics varied ∼fivefold (132.1–703.1 mg gallic acid equivalents/kg fresh weight), and solids varied within a range of 28.4 to 41.2%. Strong environmental influence and genotype × environment interactions were found for all traits, together accounting for 54.8 to 63.2% of the variation found for pyruvate, 63.3 to 81% for phenolics, and 35.1 to 50.8% for solids. The impact of genotype was higher for solids (31.9–50.9% of total variation) than for pyruvate (33.6–40.4%) and phenolics (16.1–34.1%). Despite the substantial environmental influence and genotype × environment interaction found, individual garlic cultivars with consistently high levels for all of these compounds were identified. We conclude that garlic pyruvate, phenolic, and solids levels are genetically and environmentally conditioned. The identified genotypes with consistently high phytochemicals content are valuable to breeders aiming at increasing garlic flavor, functional value, and postharvest quality, whereas locations yielding contrastingly high or low pyruvate levels are of interest for producing pungent and mild garlics, respectively.
Fil: Barboza Rojas, Karina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria La Consulta; Argentina
Fil: Salinas Palmieri, María Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria La Consulta; Argentina
Fil: Pérez, María Belén. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria La Consulta; Argentina
Fil: Kumar Dhall, Rajinder. Punjab Agricultural University; India
Fil: Cavagnaro, Pablo Federico. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria La Consulta; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentina
Materia
GARLIC
Allium sativum L.
GENOTYPE
ENVIRONMENTAL EFFECT
G X E INTERACTION
PYRUVATE
PHENOLICS COMPOUNDS
SOLIDS
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/187909
Acceder
id CONICETDig_15cbb26339d1d90b418ab53836ed1066
oai_identifier_str oai:ri.conicet.gov.ar:11336/187909
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Genotypic and environmental effects on the compounds associated with garlic flavor, health-enhancing properties, and postharvest conservationBarboza Rojas, KarinaSalinas Palmieri, María CeciliaPérez, María BelénKumar Dhall, RajinderCavagnaro, Pablo FedericoGARLICAllium sativum L.GENOTYPEENVIRONMENTAL EFFECTG X E INTERACTIONPYRUVATEPHENOLICS COMPOUNDSSOLIDShttps://purl.org/becyt/ford/4.1https://purl.org/becyt/ford/4To estimate genetic and environmental effects on traits associated with garlic (Allium sativum L.) functional value and postharvest quality, the content of total organosulfur compounds, phenolics, and solids were determined in selected garlic cultivars grown at four locations in Mendoza, Argentina. An initial experiment considered five cultivars grown in two locations and 2 yr, and a second experiment evaluated 12 cultivars across four locations. Among all the cultivars and locations, pyruvate levels, an estimator of total organosulfur content, varied more than fourfold (with a range of 24.7–111.1 μmol/g fresh weight), phenolics varied ∼fivefold (132.1–703.1 mg gallic acid equivalents/kg fresh weight), and solids varied within a range of 28.4 to 41.2%. Strong environmental influence and genotype × environment interactions were found for all traits, together accounting for 54.8 to 63.2% of the variation found for pyruvate, 63.3 to 81% for phenolics, and 35.1 to 50.8% for solids. The impact of genotype was higher for solids (31.9–50.9% of total variation) than for pyruvate (33.6–40.4%) and phenolics (16.1–34.1%). Despite the substantial environmental influence and genotype × environment interaction found, individual garlic cultivars with consistently high levels for all of these compounds were identified. We conclude that garlic pyruvate, phenolic, and solids levels are genetically and environmentally conditioned. The identified genotypes with consistently high phytochemicals content are valuable to breeders aiming at increasing garlic flavor, functional value, and postharvest quality, whereas locations yielding contrastingly high or low pyruvate levels are of interest for producing pungent and mild garlics, respectively.Fil: Barboza Rojas, Karina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria La Consulta; ArgentinaFil: Salinas Palmieri, María Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria La Consulta; ArgentinaFil: Pérez, María Belén. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria La Consulta; ArgentinaFil: Kumar Dhall, Rajinder. Punjab Agricultural University; IndiaFil: Cavagnaro, Pablo Federico. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria La Consulta; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; ArgentinaCrop Science Society of America2022-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/187909Barboza Rojas, Karina; Salinas Palmieri, María Cecilia; Pérez, María Belén; Kumar Dhall, Rajinder; Cavagnaro, Pablo Federico; Genotypic and environmental effects on the compounds associated with garlic flavor, health-enhancing properties, and postharvest conservation; Crop Science Society of America; Crop Science; 62; 5; 5-2022; 1807-18200011-183XCONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://acsess.onlinelibrary.wiley.com/doi/10.1002/csc2.20780info:eu-repo/semantics/altIdentifier/doi/10.1002/csc2.20780info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:32:29Zoai:ri.conicet.gov.ar:11336/187909instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 09:32:29.91CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Genotypic and environmental effects on the compounds associated with garlic flavor, health-enhancing properties, and postharvest conservation
title Genotypic and environmental effects on the compounds associated with garlic flavor, health-enhancing properties, and postharvest conservation
spellingShingle Genotypic and environmental effects on the compounds associated with garlic flavor, health-enhancing properties, and postharvest conservation
Barboza Rojas, Karina
GARLIC
Allium sativum L.
GENOTYPE
ENVIRONMENTAL EFFECT
G X E INTERACTION
PYRUVATE
PHENOLICS COMPOUNDS
SOLIDS
title_short Genotypic and environmental effects on the compounds associated with garlic flavor, health-enhancing properties, and postharvest conservation
title_full Genotypic and environmental effects on the compounds associated with garlic flavor, health-enhancing properties, and postharvest conservation
title_fullStr Genotypic and environmental effects on the compounds associated with garlic flavor, health-enhancing properties, and postharvest conservation
title_full_unstemmed Genotypic and environmental effects on the compounds associated with garlic flavor, health-enhancing properties, and postharvest conservation
title_sort Genotypic and environmental effects on the compounds associated with garlic flavor, health-enhancing properties, and postharvest conservation
dc.creator.none.fl_str_mv Barboza Rojas, Karina
Salinas Palmieri, María Cecilia
Pérez, María Belén
Kumar Dhall, Rajinder
Cavagnaro, Pablo Federico
author Barboza Rojas, Karina
author_facet Barboza Rojas, Karina
Salinas Palmieri, María Cecilia
Pérez, María Belén
Kumar Dhall, Rajinder
Cavagnaro, Pablo Federico
author_role author
author2 Salinas Palmieri, María Cecilia
Pérez, María Belén
Kumar Dhall, Rajinder
Cavagnaro, Pablo Federico
author2_role author
author
author
author
dc.subject.none.fl_str_mv GARLIC
Allium sativum L.
GENOTYPE
ENVIRONMENTAL EFFECT
G X E INTERACTION
PYRUVATE
PHENOLICS COMPOUNDS
SOLIDS
topic GARLIC
Allium sativum L.
GENOTYPE
ENVIRONMENTAL EFFECT
G X E INTERACTION
PYRUVATE
PHENOLICS COMPOUNDS
SOLIDS
purl_subject.fl_str_mv https://purl.org/becyt/ford/4.1
https://purl.org/becyt/ford/4
dc.description.none.fl_txt_mv To estimate genetic and environmental effects on traits associated with garlic (Allium sativum L.) functional value and postharvest quality, the content of total organosulfur compounds, phenolics, and solids were determined in selected garlic cultivars grown at four locations in Mendoza, Argentina. An initial experiment considered five cultivars grown in two locations and 2 yr, and a second experiment evaluated 12 cultivars across four locations. Among all the cultivars and locations, pyruvate levels, an estimator of total organosulfur content, varied more than fourfold (with a range of 24.7–111.1 μmol/g fresh weight), phenolics varied ∼fivefold (132.1–703.1 mg gallic acid equivalents/kg fresh weight), and solids varied within a range of 28.4 to 41.2%. Strong environmental influence and genotype × environment interactions were found for all traits, together accounting for 54.8 to 63.2% of the variation found for pyruvate, 63.3 to 81% for phenolics, and 35.1 to 50.8% for solids. The impact of genotype was higher for solids (31.9–50.9% of total variation) than for pyruvate (33.6–40.4%) and phenolics (16.1–34.1%). Despite the substantial environmental influence and genotype × environment interaction found, individual garlic cultivars with consistently high levels for all of these compounds were identified. We conclude that garlic pyruvate, phenolic, and solids levels are genetically and environmentally conditioned. The identified genotypes with consistently high phytochemicals content are valuable to breeders aiming at increasing garlic flavor, functional value, and postharvest quality, whereas locations yielding contrastingly high or low pyruvate levels are of interest for producing pungent and mild garlics, respectively.
Fil: Barboza Rojas, Karina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria La Consulta; Argentina
Fil: Salinas Palmieri, María Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria La Consulta; Argentina
Fil: Pérez, María Belén. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria La Consulta; Argentina
Fil: Kumar Dhall, Rajinder. Punjab Agricultural University; India
Fil: Cavagnaro, Pablo Federico. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria La Consulta; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentina
description To estimate genetic and environmental effects on traits associated with garlic (Allium sativum L.) functional value and postharvest quality, the content of total organosulfur compounds, phenolics, and solids were determined in selected garlic cultivars grown at four locations in Mendoza, Argentina. An initial experiment considered five cultivars grown in two locations and 2 yr, and a second experiment evaluated 12 cultivars across four locations. Among all the cultivars and locations, pyruvate levels, an estimator of total organosulfur content, varied more than fourfold (with a range of 24.7–111.1 μmol/g fresh weight), phenolics varied ∼fivefold (132.1–703.1 mg gallic acid equivalents/kg fresh weight), and solids varied within a range of 28.4 to 41.2%. Strong environmental influence and genotype × environment interactions were found for all traits, together accounting for 54.8 to 63.2% of the variation found for pyruvate, 63.3 to 81% for phenolics, and 35.1 to 50.8% for solids. The impact of genotype was higher for solids (31.9–50.9% of total variation) than for pyruvate (33.6–40.4%) and phenolics (16.1–34.1%). Despite the substantial environmental influence and genotype × environment interaction found, individual garlic cultivars with consistently high levels for all of these compounds were identified. We conclude that garlic pyruvate, phenolic, and solids levels are genetically and environmentally conditioned. The identified genotypes with consistently high phytochemicals content are valuable to breeders aiming at increasing garlic flavor, functional value, and postharvest quality, whereas locations yielding contrastingly high or low pyruvate levels are of interest for producing pungent and mild garlics, respectively.
publishDate 2022
dc.date.none.fl_str_mv 2022-05
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/187909
Barboza Rojas, Karina; Salinas Palmieri, María Cecilia; Pérez, María Belén; Kumar Dhall, Rajinder; Cavagnaro, Pablo Federico; Genotypic and environmental effects on the compounds associated with garlic flavor, health-enhancing properties, and postharvest conservation; Crop Science Society of America; Crop Science; 62; 5; 5-2022; 1807-1820
0011-183X
CONICET Digital
CONICET
url http://hdl.handle.net/11336/187909
identifier_str_mv Barboza Rojas, Karina; Salinas Palmieri, María Cecilia; Pérez, María Belén; Kumar Dhall, Rajinder; Cavagnaro, Pablo Federico; Genotypic and environmental effects on the compounds associated with garlic flavor, health-enhancing properties, and postharvest conservation; Crop Science Society of America; Crop Science; 62; 5; 5-2022; 1807-1820
0011-183X
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://acsess.onlinelibrary.wiley.com/doi/10.1002/csc2.20780
info:eu-repo/semantics/altIdentifier/doi/10.1002/csc2.20780
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Crop Science Society of America
publisher.none.fl_str_mv Crop Science Society of America
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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