Study and prediction of quality changes in garlic cv. Perla (Allium sativum L.) stored at different temperatures

Vázquez-Barrios, M.E.; López-Echevarría, G.; Mercado-Silva, E.; Castaño‐Tostado, Eduardo; León-González, Fernando de

doi:10.1016/j.scienta.2006.01.013

Cited by 32 publications

(25 citation statements)

References 11 publications

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“…breaking of dormancy after 90 and 120 days, signaled by internal development of the sprout (Cantwell et al, 2003;Volk et al, 2004;Vazquez-Barrios et al, 2006;Garcia et al, 2008). In the present study, the temperature of the storage room ranged between 15 and 18 °C and the initial sprout length, which was measured at the beginning of the storage period and was nearly 50% of the clove length (0.5 sprout ratio) (Figure 9), was increased with a longer storage period and also in relation to the fertilization treatments.…”

Section: Discussionsupporting

confidence: 45%

“…However, since garlic bulbs are stored for several months in order to ensure year-round supplies for the consumer, storage conditions cause a significant reduction of shelf life and quality, including moisture loss, sprouting, and rooting (Cantwell et al, 2003;Ichikawa et al, 2006), and also significantly influence the composition of organosulfur compounds (Lawson et al, 1992). Numerous studies have dealt with the impact of postharvest factors on bulb storage quality (Vazquez-Barrios et al, 2006;Rosen and Allan, 2007;Bloem et al, 2011), but there are few studies on the effect of agricultural measures, such as genotype selection or fertilization schedule, on the quality of bulbs during storage for crops of Allium species. The storage quality of garlic bulbs is closely correlated with the breaking of bulb dormancy, which is adjusted by storage temperature and storage duration (Martins et al, 2016).…”

Section: Discussionmentioning

confidence: 99%

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Effect of cultivar and fertilization on garlic yield and allicin content in bulbs at harvest and during storage

Maršić¹,

Nečemer²,

Veberič³

et al. 2019

Turk J Agric For

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Allicin, one of the most important flavor compounds in garlic bulbs, is affected by genotypic characteristics modified by ontogenesis, environmental conditions, fertilization practices, and storage duration. Therefore, the effects of fertilization practices and cultivar on garlic yield and allicin content in garlic bulbs were evaluated at harvest and during storage. One autochthonous (Ptujski spomladanski) and three commercial cultivars (Garcua, Gardacho, and Gardos) were used, and three fertilization treatments (N90S0-90 kg N ha −1 , N90S60-90 kg N ha −1 +60 kg S ha −1 , and N0S0-control) were performed during two growing seasons. After the harvest, 32 bulbs per treatment were stored for 4 months at a constant temperature of 15-18 °C and relative humidity of 45% in a shaded and ventilated room. A representative subsample of 8 bulbs per treatment was taken immediately after harvesting, and then 45, 90, and 120 days after harvest (DAH). Clear effects of nitrogen (N) and sulfur (S) supply were expressed, with measurements of the yield being higher on fertilized plots compared to the unfertilized ones, and the impact was cultivar-dependent. N and S fertilization significantly increased the allicin content of Gardos bulbs, while for other cultivars, the allicin content was dependent on weather conditions, revealed in decreased allicin in the year with lower temperature and excessive precipitation. When garlic was stored at 15-18 °C for 120 days, a sharp increase was observed in allicin content between 45 and 90 DAH, while the S status in garlic bulbs was unchanged, which indicated a conversion effect of γ-glutamyl peptides to sulfoxides, a precursor compound for allicin. Changes in the allicin content during storage showed an N fertilization-related pattern, being correlated with the modification of bulb dormancy.

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Section: Discussionsupporting

confidence: 45%

Section: Discussionmentioning

confidence: 99%

Effect of cultivar and fertilization on garlic yield and allicin content in bulbs at harvest and during storage

Maršić¹,

Nečemer²,

Veberič³

et al. 2019

Turk J Agric For

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“…Vazquez‐Barrios et al. () observed that storage of garlic at 5°C resulted in a 33% reduction in TSS.…”

Section: Resultsmentioning

confidence: 99%

Change in carbohydrate and enzymes from harvest to sprouting in garlic

Mashayekhi

Chiane

Mianabadi

et al. 2015

Food Science & Nutrition

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Changes in carbohydrates, enzymes, and pigments were investigated in the Red Garlic (Allium sativum L.) cv. Azarshahr bulbs in storage from harvest to sprouting. For storage period, garlic cloves of the same diameter with 3-4 g weight were arranged in dark condition and exposed to 4 and 21°C, separately. Soluble sugar, total sugar, glucose, sucrose, fructose, starch, chlorophyll a, b, ab, carotenoid, anthocyanin, lipase, α-amylase, and protease were measured every 2 weeks up to sprouting time. Result revealed that starch, lipase, and protease levels declined at the end of storage when clove sprouting started at both 4 and 21°C storage temperature. Starch, glucose, chlorophyll a, b, ab, and carotenoid content during the first 14 days and sucrose at 42 days showed a decreasing trend. Anthocyanin showed an increasing trend 14 and 42 days after harvesting and then decreased at the end of storage (when sprouting began) at both 4 and 21°C storage periods. Finally, starch, glucose, and sucrose measurement can be used as a criterion to predict sprouting time of garlic, due to the decrease in the levels of starch, lipase, and protease, and increase in the levels of α-amylase, glucose, and sucrose in garlic cloves under storage.

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“…They reported that genotype, irrigation, fertilizer, chemical agents, and harvest stage are main preharvest factors and bulb handling, curing, storage conditions, and treatments during processing are main postharvest factors. The influence of different storage conditions and parameters on quality characteristics of garlic have been analyzed and reported by Vazquez-Barrios, López-Echevarría, Mercado-Silv, Castaño-Tostado, and León-González (2006) and Pellegrini, Croci, and Orioli (2000).…”

Section: Storage Of Garlicmentioning

confidence: 99%

Storage of garlic bulbs (Allium sativum L.): A review

Madhu

Mudgal

Champawat

2019

J Food Process Engineering

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Storage of garlic for extended availability during lean season of bulbs of satisfactory quality is a multidimensional issue, which comprises various pre‐ and post‐harvest parameters. The main aims of storage bulb crops are to sustain the “quality capital” present at harvest and to fulfill consumer demand for extended accessibility of adequate quality of bulbs. Hence, increasing garlic yield and improving bulb quality are the specified characteristics for garlic farmers, sellers, and consumers. Proper pre‐ and post‐harvest management is essential to maintain the quality characteristics like the content of dry matter, pungency, total soluble solids, sugars, skin color, and integrity. Timely irrigation and appropriate fertilization are important preharvest parameters whereas proper curing and storage parameters viz., temperature, relative humidity, ventilation, packaging material, and processing treatments are postharvest factors. In this article, a review has been made to describe the conventional and improved structures for storage and the influence of storage practices on quality parameters of garlic bulbs, so as to reduce the postharvest losses through proper storage methods and further valorize garlic bulbs. Practical Applications The storage losses of the garlic are very high due to the lack of proper storage structures. The physiological weight losses and losses due to diseases are the main storage losses in garlic. The postharvest losses during storage are up to 40% under ambient conditions causing the increase of the market price at a microlevel and decrease availability at the macrolevel. Thus, the promotion and encouragement for eco‐friendly effective storage technologies to overcome these storage losses is aimed to accomplish the need of the ever‐growing population.

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Study and prediction of quality changes in garlic cv. Perla (Allium sativum L.) stored at different temperatures

Cited by 32 publications

References 11 publications

Effect of cultivar and fertilization on garlic yield and allicin content in bulbs at harvest and during storage

Effect of cultivar and fertilization on garlic yield and allicin content in bulbs at harvest and during storage

Change in carbohydrate and enzymes from harvest to sprouting in garlic

Storage of garlic bulbs (Allium sativum L.): A review

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