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Abstract
To estimate genetic and environmental effects on traits associated with garlic 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. To this end, an initial experiment considered five cultivars grown in two locations and two years, and a second experiment evaluated 12 cultivars across four locations. Among all [ver mas...]
dc.contributor.authorBarboza Rojas, Karina
dc.contributor.authorSalinas Palmieri, María Cecilia
dc.contributor.authorPerez, María Belén
dc.contributor.authorDhall, Rajinder Kumar
dc.contributor.authorCavagnaro, Pablo
dc.dateinfo:eu-repo/date/embargoEnd/2023-05-24
dc.date.accessioned2022-05-24T12:10:24Z
dc.date.available2022-05-24T12:10:24Z
dc.date.issued2022-05
dc.identifier.issn0011-183X
dc.identifier.issn1435-0653
dc.identifier.otherhttps://doi.org/10.1002/csc2.20780
dc.identifier.urihttp://hdl.handle.net/20.500.12123/11942
dc.identifier.urihttps://acsess.onlinelibrary.wiley.com/doi/10.1002/csc2.20780
dc.description.abstractTo estimate genetic and environmental effects on traits associated with garlic 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. To this end, an initial experiment considered five cultivars grown in two locations and two years, 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 4-folds (with a range of 24.7-111.1 μmol/g fw), phenolics varied ∼5-folds (132.1-703.1 mg gallic acid equivalents/kg fw), and solids varied within a range of 28.4-41.2%. Strong environmental influence and GxE interactions were found for all traits, together accounting for 54.8-63.2% of the variation found for pyruvate, 63.3-81% for phenolics, and 35.1-50.8% 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 GxE interaction found, individual garlic cultivars with consistently high levels for all of these traits were identified. Garlic pyruvate, phenolic, and solids levels are genetically and environmentally-conditioned. The identification of environmentally-stable genotypes with high phytochemicals content are valuable for breeding programs 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, to satisfy different markets and consumer preferences.eng
dc.formatapplication/pdfes_AR
dc.language.isoenges_AR
dc.publisherWileyes_AR
dc.rightsinfo:eu-repo/semantics/embargoedAccesses_AR
dc.sourceCrop Science (First published: 20 May 2022)es_AR
dc.subjectAjoes_AR
dc.subjectGarliceng
dc.subjectGenotiposes_AR
dc.subjectGenotypeseng
dc.subjectMedio Ambientees_AR
dc.subjectEnvironmenteng
dc.subjectInteracción Genotipo Ambientees_AR
dc.subjectGenotype Environment Interactioneng
dc.subjectAllium sativumes_AR
dc.subjectCompuestos Fenólicoses_AR
dc.subjectPhenolic Compoundseng
dc.titleGenotypic and environmental effects on the concentration of bulb phytochemicals associated with garlic flavor, health-enhancing properties, and postharvest conservationes_AR
dc.typeinfo:ar-repo/semantics/artículoes_AR
dc.typeinfo:eu-repo/semantics/articlees_AR
dc.typeinfo:eu-repo/semantics/acceptedVersiones_AR
dc.description.origenEEA La Consultaes_AR
dc.description.filFil: Barboza Rojas, Karina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Mendoza; Argentinaes_AR
dc.description.filFil: Barboza Rojas, Karina. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria La Consulta; Argentinaes_AR
dc.description.filFil: Salinas Palmieri, Maria Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Mendoza; Argentina.es_AR
dc.description.filFil: Salinas Palmieri, Maria Cecilia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria La Consulta; Argentinaes_AR
dc.description.filFil: Pérez, María Belén. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Mendoza; Argentinaes_AR
dc.description.filFil: Pérez, María Belén. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria La Consulta; Argentinaes_AR
dc.description.filFil: Dhall, Rajinder Kumar. Punjab Agricultural University. Department of Vegetable Science; Indiaes_AR
dc.description.filFil: Cavagnaro, Pablo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Mendoza; Argentinaes_AR
dc.description.filFil: Cavagnaro, Pablo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria La Consulta; Argentina.es_AR
dc.description.filFil: Cavagnaro, Pablo. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentinaes_AR
dc.subtypecientifico


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