Abstract
Celery, Apium graveolens var. Dulce (Mill.) is a biennial plant, lesser used in Slovakia in comparison with celeriac, but with increasing popularity because of its very health beneficial properties. The aim of the study was to evaluate quantitative (yields) and qualitative (chlorophyll a and b, soluble solids) parameters in selected patioles of celery in the context of raw juice production in a small-plot field experiment. Six varieties of celery (var. Dulce) were planted - ´Helios´, ´Red Soup´, ´Malachit´, ´Verde Pascal´, ´Golden Self- Blanching´ and ´Celebrity´. The harvest was carried out twice a season in terms of August and September. The chlorophyll a and chlorophyll b were determined spectrophotometrically, Total soluble solids were estimated by the help of refractometer. The lowest values in yields reached ´Malachit´variety, the highest ´Red Soup´ variety. In the evaluation of both harvests the ´Celebrity´ and ´Golden S.´ varieties showed the lowest chlorophyll content. The total soluble solid content reached values ranging from 5.00 to 8.77 °BRIX, in the following order: ´Celebrity´ <´Helios´ <´Golden S.´ < ´Red Soup´ <´Verde Pascal´. The term of harvest had significant influence on chlorophyll a and b. The effect wasn´t confirmed on yields and soluble solids according to used statistical analyse. There were mainly other kind of characteristics followed in previous scientific studies about celery (var. Dulce), such a flavonoids, vitamins, minerals, fibre, the essential oils and phenolic acids, etc. Processing to juices or smoothies allow consuming of other antioxidant - chlorophyll.
Highlights
Celery, originating from the Mediterranean area of southern Europe and from the swamps of Egypt and Sweden Helaly et al (2013) is comprised of three cultivated forms: a) celeriac, Apium graveolens var. rapaceum (Mill.) Gaud
The white petioles of the celery are usually grown to obtain the smallest amount of chlorophyll because of delicious taste
Due to the different purpose of the study - aimed to increasing of the chlorophyll content as an antioxidant with using in processing to juices or smoothies, theHeliosvariety should be harvested in August, because there was significant reduction (p
Summary
Celery, originating from the Mediterranean area of southern Europe and from the swamps of Egypt and Sweden Helaly et al (2013) is comprised of three cultivated forms: a) celeriac, Apium graveolens var. rapaceum (Mill.) Gaud. Apium graveolens L. is popular in Western Europe, Japan and in the USA, where no celeriac is ever grown. It is a biennial plant and it belongs to lesser known vegetables in Slovakia. Minerals and aromatics and is considered to be healthy and energy-rich vegetables. 100 g of celery provides about 20 kcal, but 32 mg of vitamin C and 0.2 mg of vitamin A (Rizzo and Muratore, 2009) It contains many aromatic compounds, and some flavone glycosides and volatile oils that provide a typical flavour of celery.
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