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Agriculture & Food, Volume 2, 2014

Maura Marinozzi, Roccaldo Sardella, Stefania Scorzoni, Federica Ianni, Antonella Lisanti, Benedetto Natalini
Pages: 532-541
Published: 10 Oct 2014
Views: 2,482
Downloads: 3,363
Abstract: In the frame of a broad multidisciplinary study aimed at enlightening the peculiarities of three onion cultivars (Dorata di Parma, Borettana and Rossa di Toscana) when harvested in Cannara (Italy), the estimation of pungency (in terms of pyruvic acid content), total titratable acidity, pH, and ascorbic acid content was carried out. Rossa di Toscana contains the lowest pyruvic acid amount (4.24 mg/100 g fresh weight, FW), whereas no statistically significant differences emernge between the other two varieties (5.41 mg/100 g FW for Dorata di Parma and 4.99 mg/100 g FW for Borettana). The Dorata di Parma shows the highest mean pH value. Accordingly, Dorata di Parma presents the lowest mean acidity with regard to the Borettana and Rossa di Toscana cultivars. The mean ascorbic acid concentration spread between 3.92 and 4.77 mg/100 g FW with no statistically significant differences among the three cultivars.
Keywords: food analysis, italian onion varieties, pungency, pyruvic acid content, varietal differences, method validation
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