Physio-chemical behavior of γ-irradiated garlic bulbs under ambient storage conditions

Sharma, P. D.; Sharma, Sanjeev; Dhall, R. K.; Mittal, Tarsem Chand; Bhatia, Subhash

doi:10.1016/j.jspr.2020.101629

Cited by 17 publications

(15 citation statements)

References 20 publications

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“…In our study, average allicin values of garlic bulbs showed an insignificant increase especially after the 5th month. The results are consistent with Sharma et al (2020), who found that allicin content decreased until 135 days and then increased thereafter till 195 days. On the other hand, Veríssimo et al (2010) reported that allicin content in the garlic decreased during the storage period.…”

Section: Resultssupporting

confidence: 92%

“…During the storage period, vitamin C content in samples regularly decreased from 54.19 to 32.78 mg kg −1 (Table 3). Some previous reports on peeled garlic cloves (Dronachari et al, 2010;Akan et al, 2019) and bulbs (Cho et al, 1984;Sharma et al, 2020) exhibited similar changes in vitamin C content during storage period. However, the effect of both MeJA and SLs on this attribute were negligible for whole storage duration.…”

Section: Resultsmentioning

confidence: 54%

“…Since the ambient temperature is higher and relative humidity (RH) is lower in warehouses than regular cold stores, total product loss during long-term storage period can reach 25%-40% (Tripathi and Lawande, 2006). Storage life of garlic is 3-5 months and total storage losses are 30%-45% under ambient conditions (Sharma et al, 2020). According to the report by the National Horticultural Research and Development Foundation of India 1 , the storage losses in garlic bulbs were 12.5% at 1-5 °C temperature with 75% RH compared to 42.4% losses at ambient temperature.…”

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confidence: 99%

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Potential effects of storage period, warehouse locations, and methyl jasmonate in long-term stored garlic bulbs

2021

Turk J Agric For

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IntroductionGarlic (Allium sativum L.) is one of the most popular vegetable species around the world. It has been widely used for nutrition and medicinal purposes since ancient times. Turkey provides 0.5% of total world garlic production contributing with 143 thousand tons of garlic. Out of this production, 0.32% is exported, 8% is used for vegetative production, and unfortunately 20%-30% is wasted during storage, marketing or handling and the rest is used for processing or freshly domestic consumption (TurkStat, 2019). Garlic is a crucial product for industry because of its wide functional uses and this species can be considered as an industrial product. Long-term storage of an industrial product is extremely important in terms of ensuring raw materials for processing industry, restaurants, and markets as well. In this concept, Turkey has over 200 companies processing garlic. These industrial companies demand raw materials with high quality from producers or suppliers throughout the year.Soluble solids, moisture and reducing sugar content, color, pH value and firmness of garlic bulbs are important quality criteria in terms of consumer preferences (Pardo et al., 2007). Additionally, several enzymes, amino acids, phenolic contents, antioxidant capacity, and many sulfur compounds, such as alliin, allicin, ajoene, diallyl sulfide, diallyl disulfide, diallyl trisulfide vinyldithiines, S-allyl cysteine, S-allylmercaptocystein, and others in garlic are considered as important markers because these compounds are related to many therapeutic effects of this species such as antithrombotic, antiaging, cardiovascular protection, and cancer prevention (Huang et al., 2015).The bulb quality of garlic is dramatically deteriorated due to unsuitable ambient conditions during long storage period (Volk and Rotindo, 2004). During the storage period, sprouting, rooting, weight loss, discoloration, offflavor and high microbial activity observed in garlic bulbs are taken into consideration as quality losses. Aforesaid disorders may be a result of some pre and postharvest factors, such as excessive nitrogen fertilization, more and/ or less irrigation, early harvest, insufficient curing of bulbs, or overload stacking of storage rooms (Petropoulos et al., 2017).

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Section: Resultssupporting

confidence: 92%

Section: Resultsmentioning

confidence: 54%

mentioning

confidence: 99%

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Potential effects of storage period, warehouse locations, and methyl jasmonate in long-term stored garlic bulbs

2021

Turk J Agric For

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“…Thus, to achieve the desired inactivation in food with no or little change in the food composition and processed food products, irradiation is usually done with a low dose, and the irradiation effect is combined with the use of antimicrobial agents ( 129 ). Irradiation is successfully used for achieving microbial inactivation, like the microbial load in fresh pasta ( 130 ) and for enhancing the physical and chemical properties of food, such as those of wheat ( 131 ), garlic bulbs ( 132 ), grape juice ( 133 ), mangosteen fruit ( 134 ), apple juice ( 135 ), etc. Despite the many advantages of irradiation technology mostly in food preservation, consumer acceptability of irradiation-processed food is low because of the wrong perception of the word “irradiation.” For a non-food technologist, irradiation is the generation of some carcinogens in food, as the word is similar to “radiation therapy” ( 122 ).…”

Section: Non-thermal Technologiesmentioning

confidence: 99%

Non-thermal Technologies for Food Processing

2021

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Food is subjected to various thermal treatments during processes to enhance its shelf-life. But these thermal treatments may result in deterioration of the nutritional and sensory qualities of food. With the change in the lifestyle of people around the globe, their food needs have changed as well. Today's consumer demand is for clean and safe food without compromising the nutritional and sensory qualities of food. This directed the attention of food professionals toward the development of non-thermal technologies that are green, safe, and environment-friendly. In non-thermal processing, food is processed at near room temperature, so there is no damage to food because heat-sensitive nutritious materials are intact in the food, contrary to thermal processing of food. These non-thermal technologies can be utilized for treating all kinds of food like fruits, vegetables, pulses, spices, meat, fish, etc. Non-thermal technologies have emerged largely in the last few decades in food sector.

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“…The results of this study are in line with the results of the study of Veríssimo et al [18] which states that the allicin content of garlic bulbs will decrease during storage. Furthermore, Akan et al [19] stated that garlic allicin content decreased after 4 months of storage, Sharma et al [20] and Fei et al [21] stated that garlic allicin levels decreased after being stored for 135 days. The highest decrease in allicin content was found in the M1S1 treatment (60-63% of moisture content at room temperature) which was 81.8%.…”

Section: Allicin Contentmentioning

confidence: 99%

Quality Changes of Garlic Bulbs at Various Levels of Initial Moisture Content and Storage Temperature

Hidayat

Sasmitaloka

Setyadjit

2022

IOP Conf. Ser.: Earth Environ. Sci.

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Garlic is a perishable commodity because it contains high moisture content. Therefore, a good storage method is needed to maintain its quality during storage. This study aimed to determine the effect of initial moisture content levels and storage temperature on the quality change of garlic during storage. The raw material used was garlic of the Sangga Sembalun variety. Garlic bulbs that have been initial moisture content of 60-63% (M1) and 65-68% (M2) were put into the knitted packaging. Then, it were stored for 6 months at room temperature/25-30°C (S1); low temperature/2-4°C (S2); combination of room temperature for 2 months and low temperature for 4 months (S3); and combination of room temperature for 3 months and low temperature for 3 months (S4). The results showed that the best storage of garlic at a moisture content of 60-63% with a combination of room temperature for 2 months and low temperature for 4 months, resulting in moisture loss of 2.65%, weight loss 14.85%, firmness 17.45 N, empty bulbs 7.44%, rotten bulbs 2.21% with the lowest decrease in allicin content (61,3%). These storage conditions are recommended for the long-term storage of garlic bulbs.

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Physio-chemical behavior of γ-irradiated garlic bulbs under ambient storage conditions

Cited by 17 publications

References 20 publications

Potential effects of storage period, warehouse locations, and methyl jasmonate in long-term stored garlic bulbs

Potential effects of storage period, warehouse locations, and methyl jasmonate in long-term stored garlic bulbs

Non-thermal Technologies for Food Processing

Quality Changes of Garlic Bulbs at Various Levels of Initial Moisture Content and Storage Temperature

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