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-cysteine sulfoxide (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.
CITATION STYLE
Yamazaki, Y., Yamamoto, T., & Okuno, T. (2012). Causes and remedies for green discoloration of processed garlic puree: Effects of storage conditions on ingredient bulbs. Food Science and Technology Research, 18(2), 187–193. https://doi.org/10.3136/fstr.18.187
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