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The Effect of the Cultivar and Harvest Term on the Yield and Nutritional Value of Rhubarb Juice

Since scientific interest in rhubarb from a culinary point of view is a relatively new issue, the aim of this study was to test five edible cultivars of Rheum rhabarbarum L. (‘Poncho’, ‘Canadian Red’, ‘Valentine’, ‘Red Champagne’, and ‘Victoria’) from a specific culinary perspective, i.e., processin...

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Autores principales: Mezeyová, Ivana, Mezey, Ján, Andrejiová, Alena
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8235184/
https://www.ncbi.nlm.nih.gov/pubmed/34207341
http://dx.doi.org/10.3390/plants10061244
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author Mezeyová, Ivana
Mezey, Ján
Andrejiová, Alena
author_facet Mezeyová, Ivana
Mezey, Ján
Andrejiová, Alena
author_sort Mezeyová, Ivana
collection PubMed
description Since scientific interest in rhubarb from a culinary point of view is a relatively new issue, the aim of this study was to test five edible cultivars of Rheum rhabarbarum L. (‘Poncho’, ‘Canadian Red’, ‘Valentine’, ‘Red Champagne’, and ‘Victoria’) from a specific culinary perspective, i.e., processing into juice. Total yields (t/ha) were established in six harvests during a two-year field experiment. For juice production and subsequent laboratory analysis, rhubarb petioles from two different harvest terms were used (i.e., harvest term A (HTA) and harvest term B (HTB)). Analyses of total sugar, glucose, fructose, total soluble solids (TSS), total acidity, malic acid, and pH level were determined by FT-IR spectrophotometer. Total yields of petioles varied between 28.77 t/ha (‘Canadian Red’) and 45.58 t/ha (‘Red Champagne’) at a density of 11,000 pl/ha. ‘Red Champagne’ significantly (p < 0.05) reached the highest juice yield potential (85%) and the highest values of glucose (9.97 g/L), total soluble solids (4.37 g/L), and total sugars (54.96 g/L).
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spelling pubmed-82351842021-06-27 The Effect of the Cultivar and Harvest Term on the Yield and Nutritional Value of Rhubarb Juice Mezeyová, Ivana Mezey, Ján Andrejiová, Alena Plants (Basel) Article Since scientific interest in rhubarb from a culinary point of view is a relatively new issue, the aim of this study was to test five edible cultivars of Rheum rhabarbarum L. (‘Poncho’, ‘Canadian Red’, ‘Valentine’, ‘Red Champagne’, and ‘Victoria’) from a specific culinary perspective, i.e., processing into juice. Total yields (t/ha) were established in six harvests during a two-year field experiment. For juice production and subsequent laboratory analysis, rhubarb petioles from two different harvest terms were used (i.e., harvest term A (HTA) and harvest term B (HTB)). Analyses of total sugar, glucose, fructose, total soluble solids (TSS), total acidity, malic acid, and pH level were determined by FT-IR spectrophotometer. Total yields of petioles varied between 28.77 t/ha (‘Canadian Red’) and 45.58 t/ha (‘Red Champagne’) at a density of 11,000 pl/ha. ‘Red Champagne’ significantly (p < 0.05) reached the highest juice yield potential (85%) and the highest values of glucose (9.97 g/L), total soluble solids (4.37 g/L), and total sugars (54.96 g/L). MDPI 2021-06-18 /pmc/articles/PMC8235184/ /pubmed/34207341 http://dx.doi.org/10.3390/plants10061244 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Mezeyová, Ivana
Mezey, Ján
Andrejiová, Alena
The Effect of the Cultivar and Harvest Term on the Yield and Nutritional Value of Rhubarb Juice
title The Effect of the Cultivar and Harvest Term on the Yield and Nutritional Value of Rhubarb Juice
title_full The Effect of the Cultivar and Harvest Term on the Yield and Nutritional Value of Rhubarb Juice
title_fullStr The Effect of the Cultivar and Harvest Term on the Yield and Nutritional Value of Rhubarb Juice
title_full_unstemmed The Effect of the Cultivar and Harvest Term on the Yield and Nutritional Value of Rhubarb Juice
title_short The Effect of the Cultivar and Harvest Term on the Yield and Nutritional Value of Rhubarb Juice
title_sort effect of the cultivar and harvest term on the yield and nutritional value of rhubarb juice
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8235184/
https://www.ncbi.nlm.nih.gov/pubmed/34207341
http://dx.doi.org/10.3390/plants10061244
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