ABSTRACT
The goal of this study was to clarify the role of capsule size and morphology in the alkaloid yield of poppy. In 2023, two industrial varieties from large-scale cultivation were investigated. Three classes of capsule size (large, medium, and small) and four organelles (wall, placenta, disc, and thalamus) of the seedless capsule were studied for their mass proportions and alkaloid contents. In 'Meara', large capsules had 41% lower total alkaloid levels than smaller ones. In 'Morgana', there was no difference in total alkaloids between size groups, but large capsules had higher contents of codeine and thebaine. Among the four organelles, the wall represented the largest mass in both varieties (60-67%), while the disc and the thalamus gave the lowest proportions (below 9%). In the variety 'Meara', the highest alkaloid contents appeared in the wall (2.69% d.w.), followed by the placenta, and the other two parts. 'Morgana' accumulated the highest alkaloid content (3.72% d.w.) in the placenta. Morphine follows the trend of the total content, while codeine and thebaine may differ. Accurate information on the accumulation of alkaloids in the generative organs may contribute to increasing effectiveness in target-oriented breeding and optimization of cultivation with an appropriate choice of variety.
ABSTRACT
Poppy is a significant pharmaceutical crop, but the seeds and the cold-pressed oil have a big potential as healthy foods. Breeding has mainly focused on agronomical characteristics and alkaloid content. Here, we compared the sensory values, fatty acid and headspace volatile composition of poppy oils and flours produced from different varieties. Two industrial and four culinary varieties were cultivated in our field in 2021-2022. The sensory test differentiated well among varieties. Typical poppy odour and flavour were stronger both in the oils and the flours of the blue-seed varieties compared to the white-seed ones. For most varieties, the harvest year caused no relevant differences. Linoleic, oleic, and palmitic acids were the main components both in oils and flours. Larger differences were detected in the volatiles (e.g., 2 and 3 methyl-butanal and 3 methyl-butanol γ-n-caprolactone, pentofuran), depending on genotype and year. A higher ratio of saturated fatty acids negatively influenced the flavour and odour characteristics. In the headspace volatiles, these features correlated negatively with 2-pentylfuran and hexanal. The oil content of poppy flour has a positive effect on colour, appearance, tactility and poppy flavour. Our results support a goal-oriented use of poppy genotypes for high-quality dietary products.
