Current research status of postharvest technology of garlic (Allium sativum L.).

摘要

Garlic has been reported to contain various organosulfur compounds which have antibiotic and anticarcinogenic properties and thus may reduce the possibility of cancer and chronic diseases. Garlic bulbs maintain dormancy for about 3 months after harvest at ambient temperature and then sprouting occurs. Garlic bulbs are stored at 0 degrees C for 6 months and then moved at -4 to -2 degrees C to control sprouting and decay. Hot air drying at 38 degrees C for 3-6 days is an essential prestorage treatment to prevent frozen injury and sprouting. Recently, the steady growth in retail sales of fresh-cut produce has led to pre-peeled and crushed garlic products. During distribution and sale, unfavorable colour changes like blueing and browning reduce the marketability of processed garlic product. Blueing in crushed garlic occurs when garlic bulb is stored under 15 degrees C for more than 3 months and the amount of 1-PeCSO increases enough to react with alliinase [alliin lyase] by disruption. Although organic acids and heat treatments are used to control blueing, better control methods need to be developed. Browning in crushed garlic is due to oxidation of phenolic compounds by polyphenol oxidase and it can be inhibited by pH adjustment with organic acids.