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

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Author(s)

    • YAMAZAKI Yoshihisa
    • Institute of Agricultural Food Processing, Aomori Prefectural Industrial Technology Research Certer
    • YAMAMOTO Tadashi
    • Institute of Agricultural Food Processing, Aomori Prefectural Industrial Technology Research Certer

Abstract

Storage experiments on garlic (<i>Allium</i> <i>sativum </i>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 <i>S</i>-(<i>E</i>-1-propenyl)-<small>L</small>-cysteinesulfoxide (isoalliin), which is metabolized from N-(γ-glutamyl)-<i>S</i>-(<i>E</i>-1-propenyl)-<small>L</small>-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.

Journal

  • Food Science and Technology Research

    Food Science and Technology Research 18(2), 187-193, 2012-03-01

    Japanese Society for Food Science and Technology

References:  25

Cited by:  1

Codes

  • NII Article ID (NAID)
    10030917829
  • NII NACSIS-CAT ID (NCID)
    AA11320122
  • Text Lang
    ENG
  • Article Type
    Journal Article
  • ISSN
    13446606
  • Data Source
    CJP  CJPref  J-STAGE 
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