Biochemical characterization of garlic (Allium sativum L.) genotypes differ in total soluble solid content

Abstract

Garlic (Allium sativum L.) possesses an important role as medicinal and spices, quality of garlic plays major contribution in the fulfilling of its role. After screening, twenty one genotypes were selected for study based on their total soluble solid content (10 had high soluble solid content and 11 were with low soluble solid content). Proximate parameters observed were total soluble solid content, total sugar, non-reducing sugar, reducing sugar, crude protein, dry matter, moisture, ash, crude fat, energy value which were 42.5°Brix, 4.6 mg %, 2.3 mg %, 2.3 mg %, 8.6%, 40%, 59.9%, 4.1%, 0.25%, 55.36 Kcal, respectively.