A pilot study on the effects of cuktivation conditions of chicory (Cichorium intybus L.) roots on the levels of sesquiterpene lactones in chicons
1997
Peters, A.M. | Haagsma, N. | Amerongen, A. van
One of the quality parameters of chicory (Cichorium intybus L.) is its slightly bitter taste which is caused by sesquiterpene lactones. As the quality of chicons is highly dependent on the quality of the roots, the effects of the cultivation conditions of the roots on the levels of sesquiterpene lactones in chicons were investigated. Roots from a collection of 11 commercially available and 2 experimental chicory cultivars were grown at five different locations with two nitrogen manuring levels to evaluate the differences in sesquiterpene lactone levels as measured with enzyme-linked immunosorbent assays (ELISAs). There were significant differences (P0.001) between cultivars in both lactucopicrin and lactucin-like sesquiterpenelactone levels. In addition, a significant (P
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