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.