Avaliação físico-química e sensorial de alho (allium sativum l.) submetido a diferentes reposições de água no solo

Abstract

Garlic (Allium sativum L.) is a vegetable that has great economic importance being consumed fresh or processed. Due to the high productivity and the existence of the consumer market to increase demand is necessary to establish cultivation methods aiming to obtain a better quality product and greater profitability. In order to check the interference of water in the quality of garlic, we evaluated the physical and chemical behavior, proximate and sensory garlic subjected to 70, 100, 130, 160 and 190% replacement of soil water depth needed to raise the soil moisture at field capacity moisture. Sensory analysis was performed by means of the sort in order to evaluate the relationship between the intensity of the aroma of garlic and refilling of water in the soil. The instrumental, physical and chemical evaluations showed that the replacing equivalent to 130% of water showed better results for the parameters evaluated. The proximate composition showed a direct correlation between the increase of water replacement in the soil and increases in moisture, ash, lipids, proteins and total carbohydrates. There was no significant difference at 5% probability for the intensity of aroma of garlic in the samples analyzed.