Secado de ajo elefante
Investigations made in Argentina about postharvest of the genus Allium are related to A. sativum , and there is no references about Allium ampeloprasum (elephant garlic). It is interesting the behavior of this vegetable during drying because of its organoleptic characteristics (smoother flavor...
Guardado en:
| Publicado en: | Revista de la Facultad de Ciencias Agrarias |
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| Autores principales: | , , , , , , , |
| Materias: | |
| Acceso en línea: | https://bdigital.uncu.edu.ar/fichas.php?idobjeto=2825 |
| Sumario: | Investigations made in Argentina about
postharvest of the genus Allium are related
to A. sativum , and there is no references
about Allium ampeloprasum (elephant garlic).
It is interesting the behavior of this vegetable
during drying because of its organoleptic
characteristics (smoother flavor) and its
increasing demand in internal and external
markets. Influence of the drying method on
elephant garlic weight loss is studied in this
work. Traditional drying on caballete is
compared with that one made on solar oven
with air forced circulation. In both cases it
was maintained five repetitions in order to
control weight loss; it was taken samples at
random of different levels in order to control
humidity in whole bulb, peeled bulb and
leaves, making three repetitions for each
determination and treatment. It must be
considered the humidity in leaves and whole
bulb in order to determine the duration of
treatments, because of the variation in
peeled bulb is not significant. Data were
evaluated with varying analysis using a
significance level of 5 % and Duncan test.
In the trial conditions, ending of drying is
advanced six days on solar oven, producing
a weight loss of 30,7 %.
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