Effect of Sulfites and Sorbates on the Preservation and Color of Pickled Blanched Garlic under Different Storage Conditions

Abstract

The influence of sulfites and sorbates on the microbial stability and color of pickled blanched garlic stored under different conditions was studied. Two storage temperatures (ambient, 20–24C; refrigeration, 6–9C) and two types of packaging (glass bottle, plastic pouch consisting of polyester/polyethylene/saran) were considered. Both sulfites and sorbates gave satisfactory results as antimicrobial agents, even at room temperature. Sulfite was also effective as an anti‐browning agent, but sorbate produced the opposite effect on color. The samples packed in plastic pouches stored at room temperature had the highest values of the parameters b* (yellowness), C (color purity) and browning index. The sorbate level hardly changed during storage, regardless of the storage conditions used, but the sulfite level decreased, especially in samples packed in plastic pouches stored at room temperature, in which oxidation to sulfate was demonstrated to be the sole mechanism of sulfite loss. Practical Applications Long‐term preservation of pickled blanched garlic without the need for expensive preservation treatments such as pasteurization or refrigeration is possible with the help of sulfites and/or sorbates as preservatives. However, these preservatives yield opposite effects on garlic color. The data collected in this study demonstrated that sulfite at approximately 100 mg/L of SO2 at equilibrium was an effective antimicrobial and anti‐browning agent. For practical purposes, we recommend the use of sulfites alone and glass packages to maintain the quality of pickled blanched garlic as the presence of sorbates and/or the use of plastic packages enhance browning reaction.

The Utilization of Off Grade Garlic Bulb Into Garlic Powder and Its Characteristics

“…Furthermore, soaking in sodium bisulphite solution produced garlic powder lighter than without soaking. Similar result are found by Casado et al, [6], who stated that L* value of pickle blanched garlic soaked in sodium bisulphite solution reach significantly higher values compared other treatment without soaking.…”

“…The use of additives IOP Publishing doi:10.1088/1755-1315/1024/1/012015 2 such as sodium bisulphite is a practice widely used by the industry to prevent browning reactions. It is most effective than other additives in preventing the green discoloration [6]. Some research result reported that sodium bisulphite can prevent discoloration of pumpkin powder [7] [8], banana [9], apple [9], potatoes [10], green coconut water [11], shallot [12] [13] [14], and garlic [6].…”

“…It is most effective than other additives in preventing the green discoloration [6]. Some research result reported that sodium bisulphite can prevent discoloration of pumpkin powder [7] [8], banana [9], apple [9], potatoes [10], green coconut water [11], shallot [12] [13] [14], and garlic [6]. This study aimed to determine the effect of size reduction method and sodium bisulfite concentration on the characteristics of garlic powder from off-grade garlic.…”

The Effect of Methyl Jasmonate on Postharvest Physiology in Non-Climacteric Sour Cherry (Prunus cerasus L.)

“…Zhang et al (2009 found that pears treated with MeJA after harvest showed delayed rotting and did not adversely affect quality parameters such as titratable acidity (TA), firmness and soluble solids content (SSC). Researchers suggested that MeJA treatment resulted in higher level of TA compared with untreated fruit and had positive effects on fruit quality (Wang & Zheng 2005;Casado et al 2014;Akan et al 2019). In the current study, it was found that the fruit treated with 0.5 mM MeJA have a positive influence in terms of SSC.…”