摘要：We chose and evaluated the chemical characteristics of garlic of the Czech origin. The suggested quality indicators based on the measured values and the data from the literature were as follows: colour (white variety): L * (brightness) > 90; firmness > 50 N (6-mm tip); pungency > 35μmol of pyruvate/g; moisture 55–70%; soluble solids > 30 °Brix; bulbs dimensions medium and large; the content of alliin > 2 g/kg.
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