CARBOHYDRATES CONTENT IN JERUSALEM ARTICHOKE TUBERS DURING VEGETATION

• Published in: Agricultural machinery and technologies
• Main Authors: N. S. Levina, Yu. V. Tertyshnaya, I. A. Bidey, O. V. Elizarova
• Format: Article in Journal/Newspaper
• Language: Russian
• Published: Federal Scientific Agroengineering Centre VIM 2017
• Subjects: топинамбур; инулин; углеводы; фазы вегетации; сухой остаток; Agriculture; S; Mechanical engineering and machinery; TJ1-1570; Sireniki; Sirenik*
• Online Access: https://doi.org/10.22314/2073-7599-2017-6-17-21; https://doaj.org/article/5db7321d8948422aa8c703a892e0c24c

Jerusalem artichoke (Helianthus tuberosus L.) is rich in vitamins, carbohydrates, fiber. Tubers of Jerusalem artichoke consist valuable substance inulin, which has a complex of health properties. Breeders create new hybrids and varieties of Jerusalem artichoke to increase the content of nutrients, productivity and climate resilience. The authors analysed moisture content, dry residue and fractional composition of carbohydrates in the tubers of Jerusalem artichoke varieties Skorospelka and Sireniki and the hybrids PBB and PBK in various phases of vegetation. In the flowering stage the moisture of the tubers of the investigated varieties was in the range of 77.2-81.3 percent, the value of dry residue of nutrients was 18.7-22.8 percent. The greatest number of non-reducing and total sugars in the flowering stage contained in the tuber varieties of Sireniki and was equaled 78.3 and 61.8 percent, respectively. A similar analysis was conducted in the maturation phase. In this phase the solids content slightly increased and amounted to 22.9-26.2 percent. Non- reducing sugars content, including inulin, increased in all the studied samples of Jerusalem artichoke. However, the greatest values of 72 percent were noted for variety Sireniki and hybrid PBK. The content of inulin depends on the phase of the growing season and the varietal characteristics of Jerusalem artichoke and the absence of decisive superiority of the hybrids.