Evaluation of quantitative and qualitative characteristics of selected celery (Apium graveolens var. Dulce) varieties in the context of juices production
DOI:
https://doi.org/10.5219/883Keywords:
celery, yields, chlorophyll, total soluble solidsAbstract
Celery, Apium graveolens var. Dulce (Mill.) is a biennial plant, lesser used in Slovakia in comparison with celeriac, but with increasing popularity because of its very health beneficial properties. The aim of the study was to evaluate quantitative (yields) and qualitative (chlorophyll a and b, soluble solids) parameters in selected patioles of celery in the context of raw juice production in a small-plot field experiment. Six varieties of celery (var. Dulce) were planted - ´Helios´, ´Red Soup´, ´Malachit´, ´Verde Pascal´, ´Golden Self- Blanching´ and ´Celebrity´. The harvest was carried out twice a season in terms of August and September. The chlorophyll a and chlorophyll b were determined spectrophotometrically, Total soluble solids were estimated by the help of refractometer. The lowest values in yields reached ´Malachit´variety, the highest ´Red Soup´ variety. In the evaluation of both harvests the ´Celebrity´ and ´Golden S.´ varieties showed the lowest chlorophyll content. The total soluble solid content reached values ranging from 5.00 to 8.77 °BRIX, in the following order: ´Celebrity´ <´Helios´ <´Golden S.´ < ´Red Soup´ <´Verde Pascal´. The term of harvest had significant influence on chlorophyll a and b. The effect wasn´t confirmed on yields and soluble solids according to used statistical analyse. There were mainly other kind of characteristics followed in previous scientific studies about celery (var. Dulce), such a flavonoids, vitamins, minerals, fibre, the essential oils and phenolic acids, etc. Processing to juices or smoothies allow consuming of other antioxidant - chlorophyll.
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