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首页> 外文期刊>Genetic Resources and Crop Evolution >Samardala: specificities and changes in the ethnobotanical knowledge about Allium siculum subsp. dioscoridis (Sm.) K. Richt. in Bulgaria
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Samardala: specificities and changes in the ethnobotanical knowledge about Allium siculum subsp. dioscoridis (Sm.) K. Richt. in Bulgaria

机译：Samardala：征集征集征集中的学术知识的特异性和变化。 Dioscoridis（SM。）K. Richt。 在保加利亚

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摘要

Allium siculum Ucria is a perennial bulbous plant that occurs in Bulgaria as A. siculum subsp. dioscoridis (Sm.) K. Richt. The plant is locally known as "samardala". Its herbage is used traditionally by local communities in Bulgaria as edible green and for preparation of salty spice mixtures. The study was focused on the documentation of traditional knowledge about samardala, covering local collection and cultivation practices, processing methods and consumption preferences. The respondents (aged 30-86 years, 50% over 65) were local producers and small-scale salesmen of the herbage and samardala-containing spices. To assess the health features of samardala spices the total phenol and flavonoid content was measured in home-consumed or marketed flavoured salts. Overall appreciation of the plant and related food products was found to be very high; presenting a considerable engagement of the locals in plant cultivation and gathering, laborious processing and consumption. Traditional ecological knowledge about the biology, phenology and ecology of the samardala plant and methods for its processing is still preserved by elderly people who rely mostly on their own cultivated plants. Although the introduction of modern appliances has altered the method of production, its main stages and the recipes are preserved. Modernization of the processing method has not affected the quality of the products and faster processing could be a contributing factor for the higher content of biologically active substances. Phenolic content was about twice as low as the flavonoid content, following the same pattern for all tested flavoured salts. Measures for better management of natural populations and promotion of cultivation practices of A. siculum subsp. dioscoridis would ensure the sustainable quality of traditional products as well as conservation of the natural plant resources.
机译：Allium SiCulum Ucria是一种常年的球根植物，发生在保加利亚作为A. SiCulum子公司。 Dioscoridis（SM。）K. Richt。该植物局部被称为“Samardala”。它的牧草传统上由保加利亚的当地社区作为食用绿色和制备咸香料混合物。该研究专注于传统知识的文献，涵盖局部收集和培养实践，加工方法和消费偏好。受访者（年龄在30-86岁以下，50％以上）是当地生产商和含Samardala香料的小规模销售人员。为了评估Samardala Spices的健康特征，可以在家用或销售的盐水中测量总苯酚和黄酮含量。发现植物和相关食品的总体升值非常高;在植物栽培和聚集，艰苦的加工和消费中展示了众多当地人的参与。关于Samardala植物的生物学，候选和生态学的传统生态知识以及其处理方法仍然被老年人保存，他们主要依赖于自己的栽培植物。虽然引入现代电器已经改变了生产方法，但其主要阶段和食谱被保留。加工方法的现代化尚未影响产品的质量，更快的加工可能是生物活性物质含量较高的贡献因素。酚醛含量约为类黄酮含量的两倍，以与所有测试的调味盐相同的图案。利用A. SiCulum亚普的更好管理和促进培养实践的措施。 Dioscoridis将确保传统产品的可持续质量以及保护天然植物资源。

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