Physiological and Biochemical Changes in Peeled Garlic during Refrigerated Storage

Kalyani Gorrepati, Yogesh Bhagat

Abstract


Peeled garlic cloves packed in polypropylene films, stored at refrigerated storage conditions of4±1°C were analyzed for respiration rate, total phenol, pyruvic acid, flavonoids content, weight loss, number cloves sprouted/rooted at 0, 10, 20,30,40,50 days of refrigerated storage. At '0'days garlic cloves had respiration rate, total phenol content, pyruvic acid and flavonoid content of 16.59 mL CO2 kg-1 h-1, 34.64 mg GAE/100g, 45.71 μmole pyruvate/g and 15.01 mg QE/100g 7 respectively. No significant weight loss was observed during storage up to 20 days. By the end of 50 days of storage weight loss of 3.17% was observed. Up to 40 days of storage no sprouting and rooting was observed. By 50 days of storage, up to 60% of the cloves were rooted. In general, decrease in O2 and increase in CO2 concentration was observed in the package during storage. Respiration rate, phenol content and flavonoids increased initially and then decreased by the end of storage. No significant difference was observed in pyruvic acid content during storage.

Keywords


Garlic, Storage, Respiration, Phenol, Pyruvic acid, Flavonoid

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References


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