The proximate composition and quality characteristics in artichoke (Cynara scolymus L.) varieties developed with clonal selection


BAŞAY S., TOKUŞOĞLU Ö.

JOURNAL OF FOOD AGRICULTURE & ENVIRONMENT, vol.11, no.1, pp.584-587, 2013 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 11 Issue: 1
  • Publication Date: 2013
  • Journal Name: JOURNAL OF FOOD AGRICULTURE & ENVIRONMENT
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, CAB Abstracts, Food Science & Technology Abstracts, Veterinary Science Database
  • Page Numbers: pp.584-587
  • Bursa Uludag University Affiliated: Yes

Abstract

The standard varieties of artichoke (Cynara scolymus L.) from populations of the Bayrampasa and Sakizi varieties were developed by using a vegetative clonal selection method. This research project was conducted at two different locations and the resulting second lineage for Bayrampasa and the second lineage for Sakiz were found to be the best standard varieties based on the evaluation of the quality parameters. In bract leaves and fruit heads of new developed artichoke varieties, analytical quality characteristics including moisture (%), ash (%), total sugar, invert sugar, sucrose, total fat level and total protein content were analysed to determine the proximate composition. Besides, the well-developed varieties were commercially registered as Sakiz, Bayrampasa, Sebnem and Simsek names by the Ataturk Horticulture Research Institute, Ministry of Agriculture and Rural Affairs.