Comparative Effects of Gamma Irradiation and Maleic Hydrazide on Storage of Garlic1,2

El-Oksh, I. I.; Abdel-Kader, A.S.; Wally, Yussuf A.; El-Kholly, Ahmed F.

doi:10.21273/jashs.96.5.637

Cited by 16 publications

(1 citation statement)

References 4 publications

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“…There are some studies demonstrating the preservation of garlic cloves using ionizing radiation [6,7] .…”

Section: Introductionmentioning

confidence: 99%

The effect of radiation on The Antibacterial Activity of Allicen

Al-Bayatti

2010

AJPS

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It is known that garlic cloves had antibacterial action on a wide range of microorganisms both g (+) and g (-) bacteria. The antibacterial activity of garlicis mainly attributed to allicin, the active principle of this vegetable.The antibacterial activity of allicin is inhibited by different chemical and physical agents.No studies were available to elustrate the effect of ionizing radiation on the activity of this compound. Allicin was water extracted according to ALDelamy,and different concentrations of this extract were irradiated with different doses of gamma-radiation from γ-cell 20. The results obtained indicated that doses of radiation up of 3 megarad did not affect the antibacterial activity of allicin, whereas higher doses, 5 megarad and up, will inhibit the activity completely.We conclude from these results that higher doses of radiation should not be used for preservation of garlic cloves because of its inhibitory effect on the active principle of garlic, allicin.

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“…There are some studies demonstrating the preservation of garlic cloves using ionizing radiation [6,7] .…”

Section: Introductionmentioning

confidence: 99%

The effect of radiation on The Antibacterial Activity of Allicen

Al-Bayatti

2010

AJPS

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Improving fresh and processed garlic by irradiation under different storage conditions

Farag

1991

Nahrung

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Hungarian garlic bulbs were irradiated with gamma rays (0.15 kGy) and stored at 20, 4 and -20 O C for 8 months. At the end of storage period, marketable value of bulbs increased especially with those kept under low temperatures, whereas the storage at room temperature (20 "C) produced high losses in bulbs due to infestation and/or infection in unirradiated but less in irradiated samples.Gas chromatographic analysis of volatile oils revealed the presence of 18 compounds. Diallyl disulphide and diallyl trisulphide compounds were cleary identified. Irradiation induced reduction in the percentages of these compounds especially for the first one. Cold or freezing treatment preserved the volatile sulphur contents on garlic cloves at their maximum value. Also, subsequently drying of irradiated cloves resulted in better quality than those unirradiated before drying process. It is concluded that irradiation as an alternative preservation method is useful in the improvement of storeability of fresh or dried garlic bulbs during long storage period.

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