Articles
CHAEROPHYLLUM BULBOSUM: A NEW VEGETABLE INTERESTING FOR ITS ROOT CARBOHYDRATE RESERVES
Article number
598_33
Pages
227 – 234
Language
English
Abstract
Tuberous-rooted chervil (Chaerophyllum bulbosum L.) belongs to the Apiaceae family.
Its root, very rich in carbohydrate reserves, is edible as a vegetable.
To bring this species closer to commercialisation with the aim of enhancing the diversification of vegetable crops, a research program was initiated.
One of the objectives was to characterise the root reserves.
The present paper gives the results of starch and sucrose evaluation.
The root starch content at harvest time was very high (37 % dry matter, containing 76 % starch). Because this rate is exceptional for a species cultivated under a temperate climate, C. bulbosum could be a good option for diversification of starch sources under this climate.
Results of a physical and chemical characterisation of the starch are discussed in this way.
A two-month period of cold storage (4 °C), necessary to reach the consumable stage, resulted in a dramatic change of the carbohydrate composition.
After this period sucrose content reached 25 % of root dry matter (DM). Sucrose and starch (35 % of root DM) were the two major components.
The combination of these two high rates in a single organ, uncommon for a vegetable, reveals the great interest of tuberous-rooted chervil for the human diet.
It is, indeed, a very tasty edible root combining a very rapidly digested sugar with a more slowly digestable one, resulting in long-term availability of energy.
In conclusion, as it can be used for both industrial starch production and food production, C. bulbosum offers a good opportunity to diversify horticultural crops.
Its root, very rich in carbohydrate reserves, is edible as a vegetable.
To bring this species closer to commercialisation with the aim of enhancing the diversification of vegetable crops, a research program was initiated.
One of the objectives was to characterise the root reserves.
The present paper gives the results of starch and sucrose evaluation.
The root starch content at harvest time was very high (37 % dry matter, containing 76 % starch). Because this rate is exceptional for a species cultivated under a temperate climate, C. bulbosum could be a good option for diversification of starch sources under this climate.
Results of a physical and chemical characterisation of the starch are discussed in this way.
A two-month period of cold storage (4 °C), necessary to reach the consumable stage, resulted in a dramatic change of the carbohydrate composition.
After this period sucrose content reached 25 % of root dry matter (DM). Sucrose and starch (35 % of root DM) were the two major components.
The combination of these two high rates in a single organ, uncommon for a vegetable, reveals the great interest of tuberous-rooted chervil for the human diet.
It is, indeed, a very tasty edible root combining a very rapidly digested sugar with a more slowly digestable one, resulting in long-term availability of energy.
In conclusion, as it can be used for both industrial starch production and food production, C. bulbosum offers a good opportunity to diversify horticultural crops.
Authors
O.J. Ayala Garay, M. Briard, J.Y. Péron, V. Planchot
Keywords
Tuberous-rooted chervil, diversification, starch properties, cold-sweetening
Online Articles (42)