Causes and Remedies for Green Discoloration of Processed Garlic Puree: Effects of Storage Conditions on Ingredient Bulbs

• YAMAZAKI Yoshihisa

  Institute of Agricultural Food Processing, Aomori Prefectural Industrial Technology Research Center

• YAMAMOTO Tadashi

  Institute of Agricultural Food Processing, Aomori Prefectural Industrial Technology Research Center

• OKUNO Toshikatsu

  Faculty of Agriculture and Life Science, Hirosaki University

抄録

Storage experiments on garlic (Allium sativum L.) bulbs were conducted to elucidate the causes and prevention of green discoloration (greening) of garlic puree, a severe problem in garlic processing. Greening of the pureed bulbs increased with the accumulation of S-(E-1-propenyl)-L-cysteinesulfoxide (isoalliin), which is metabolized from N-(γ-glutamyl)-S-(E-1-propenyl)-L-cysteine (Glu-PEC) during cold storage (3°C). Greening was reduced by warm storage (> 25°C) of the cold pre-stored bulbs, with an accompanying decrease in isoalliin. Accumulated isoalliin in the garlic bulbs during cold storage was converted to 5-methyl thiomorpholine-3-carboxylic acid sulfoxide (cycloalliin) with warm storage (> 25°C). The relationship between warm storage conditions (temperature, duration) and decreases in isoalliin content were presumed to be applicable to a first order-Arrhenius equation. Two-week storage of the ingredient garlic bulbs at 40°C, after cold pre-storage at 3°C for 12 weeks, sufficiently reduced greening of the processed puree to maintain the commercial quality of the bulbs.

収録刊行物

• Food Science and Technology Research

  Food Science and Technology Research 18 (2), 187-193, 2012

  公益社団法人 日本食品科学工学会

キーワード

• cycloalliin
• discoloration
• garlic
• greening
• isoalliin
• storage
• temperature

詳細情報

• CRID: 1390001204457311744
• NII論文ID: 10030917829
• NII書誌ID: AA11320122
• DOI: 10.3136/fstr.18.187
• COI: 1:CAS:528:DC%2BC38Xos1Oku7Y%3D
• ISSN: 18813984
• ISSN: 13446606
• 本文言語コード: en
• データソース種別:
  • JaLC
  • Crossref
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可