ผลของพันธุกรรมและความชื6นเริEมต้นต่อคุณภาพกระเทียมดำ

• Main Author: ปิยะฉัตร์ สุนันต๊ะ
• Other Authors: ผศ.ดร. สรณะ สมโน
• Format: Theses and Dissertations
• Language: other
• Published: เชียงใหม่ : บัณฑิตวิทยาลัย มหาวิทยาลัยเชียงใหม่ 2020
• Online Access: http://cmuir.cmu.ac.th/jspui/handle/6653943832/69530
• Institution: Chiang Mai University

The research aims of this study were to investigate effect of genetic variation and initial moisture content on black garlic quality. The genetical variation displayed by dendrogram among 6 garlic samples using Random Amplification of Polymorphic DNA (RAPD) with 12 primers (10 bp) indicated that the samples could be categorised into three groups, the first group included garlic sample cultivated in Chiang mai. The second cluster contained garlic samples from Chiang rai, Lamphun, Lampang and Mae-hongsorn provinces while the Chinese type was separated into different cluster. After black garlic processing, the Chiang mai’s black garlic had the highest pH (4.04) and Chinese’s black garlic had the highest moisture content (53%). The data was analysed by principle component analysis and indicated that the genetic variation had no influence on the physical properties and chemical properties of black garlic. For the effect of initial moisture content of raw material, the initial moisture content had forthright effect on both physicochemical and chemical properties, lower initial moisture content provided the final product with black-colour, sweet-taste, elastic texture, lower pH with 10 -fold-higher antioxidant activity than those of higher moisture content. The result from this study can be of higher appreciation for food processors as to set the standard control of raw material for black garlic qualities.