Comparative characteristics of breeding and local forms of garlic according to indicators of nutritional value

Purpose. To determine the subspecies and variety/sample of garlic with best nutritional value by analy­zing difference between indicators their variation according to time planting (winter or spring). Methods. During 2020–2022, in field conditions (Uman, 48°46’N, 30°14’E) were studied 25 breeding local forms (9 – winter bolting; 9 non- 11 spring, among which samples No. 14, 33, 43 44 determined be suitable for autumn spring. For analysis obtained results, generally accepted methods genetic statistical used. Results. Varieties high protein content selected ‘Giovanna’, ‘Sofiivskyi’, 43, 54 55; calorie pulp ‘Apollon’, 27, 57 (can starting material process crea­ting highly nutritious varieties needs food industry). With regard elements, accumulation proteins non-bolting was 4.1 20.9% higher than that bolting spring garlic, respectively. The highest fat found subspecies. Spring accumulated most carbohydrates, while least. At same time, energy indicator 130.03 kcal/100 g raw mass, 3.1 12.6% subspecies, Conclusions. results study showed significantly superior terms pulp. insignificant. characte­rised a amount carbohydrates therefore content.