Datum
2023-11-30Schlagwort
500 Naturwissenschaften KnoblauchLagerungTemperaturVerpackungModifizierte AtmosphäreLebensmittelqualitätMetadata
Zur Langanzeige
Aufsatz
Effect of storage temperatures and modified atmosphere packaging on sprouting and quality attributes of fresh peeled garlic cloves
Zusammenfassung
This study was conducted during 2021 and 2022 seasons to evaluate the influence of active modified atmosphere packaging (MAP) at levels of 3% O₂ + 5% CO₂, 3% O₂ + 10% CO₂, 3% O₂ + 15% CO₂, 3% O₂ + 97% N₂, and 5% N₂ + 95% O₂ as compared with passive MAP as a control on sprouting and rooting delay and maintaining quality attributes of fresh peeled garlic cloves during storage at 5 and 10°C and 90 - 95% relative humidity for 20 days. The results indicated that all active MAP treatments were effective in reducing weight loss, colour changes, O₂ consumption, CO2 production, and polyphenol oxidase activity, retarding sprouting and rooting growth, and maintaining pyruvic acid, total phenolic contents, and the overall appearance of peeled garlic cloves during storage as compared with passive MAP (control). Also, all cloves stored at 5°C were the best in all quality attributes compared to those stored at 10°C. However, peeled garlic cloves packed in active MAP at 3% O₂ + 15% CO₂ and stored at 5°C proved to be the most effective treatment in retarding sprouting growth and preserving all the quality attributes of the cloves. Furthermore, this treatment showed the excellent appearance of cloves without any rooting and discoloration till 20 days of storage at 5°C, while those stored at 10°C gave a good appearance after 16 days of storage. Cloves packed in 3% O₂ + 95% N₂ gave excellent appearance for 16 days of storage at 5°C and gave a good appearance after 12 days at 10°C. Whereas, passive MAP gave an unsalable appearance till the end of storage at 5°C and 10°C.
Zitierform
In: Future of Food: Journal on Food, Agriculture & Society Vol. 11 / No. 4 (2023-11-30) eissn:2197-411XSammlung(en)
Vol 11, No 4 (2023) (Future of Food: Journal on Food, Agriculture & Society // The Future of Food Journal: Journal on Food, Agriculture & Society)Zitieren
@article{doi:10.17170/kobra-202307218411,
author={Gad El-Rab, Noura Ali and Saad, Mohsen El-Sayed Mohamed},
title={Effect of storage temperatures and modified atmosphere packaging on sprouting and quality attributes of fresh peeled garlic cloves},
journal={Future of Food: Journal on Food, Agriculture & Society},
year={2023}
}
0500 Oax 0501 Text $btxt$2rdacontent 0502 Computermedien $bc$2rdacarrier 1100 2023$n2023 1500 1/eng 2050 ##0##http://hdl.handle.net/123456789/15304 3000 Gad El-Rab, Noura Ali 3010 Saad, Mohsen El-Sayed Mohamed 4000 Effect of storage temperatures and modified atmosphere packaging on sprouting and quality attributes of fresh peeled garlic cloves / Gad El-Rab, Noura Ali 4030 4060 Online-Ressource 4085 ##0##=u http://nbn-resolving.de/http://hdl.handle.net/123456789/15304=x R 4204 \$dAufsatz 4170 5550 {{Knoblauch}} 5550 {{Lagerung}} 5550 {{Temperatur}} 5550 {{Verpackung}} 5550 {{Modifizierte Atmosphäre}} 5550 {{Lebensmittelqualität}} 7136 ##0##http://hdl.handle.net/123456789/15304
2023-12-15T13:41:35Z 2023-12-15T13:41:35Z 2023-11-30 doi:10.17170/kobra-202307218411 http://hdl.handle.net/123456789/15304 eng Namensnennung 4.0 International http://creativecommons.org/licenses/by/4.0/ garlic storage temperatures modified atmosphere packaging quality storability 500 Effect of storage temperatures and modified atmosphere packaging on sprouting and quality attributes of fresh peeled garlic cloves Aufsatz This study was conducted during 2021 and 2022 seasons to evaluate the influence of active modified atmosphere packaging (MAP) at levels of 3% O₂ + 5% CO₂, 3% O₂ + 10% CO₂, 3% O₂ + 15% CO₂, 3% O₂ + 97% N₂, and 5% N₂ + 95% O₂ as compared with passive MAP as a control on sprouting and rooting delay and maintaining quality attributes of fresh peeled garlic cloves during storage at 5 and 10°C and 90 - 95% relative humidity for 20 days. The results indicated that all active MAP treatments were effective in reducing weight loss, colour changes, O₂ consumption, CO2 production, and polyphenol oxidase activity, retarding sprouting and rooting growth, and maintaining pyruvic acid, total phenolic contents, and the overall appearance of peeled garlic cloves during storage as compared with passive MAP (control). Also, all cloves stored at 5°C were the best in all quality attributes compared to those stored at 10°C. However, peeled garlic cloves packed in active MAP at 3% O₂ + 15% CO₂ and stored at 5°C proved to be the most effective treatment in retarding sprouting growth and preserving all the quality attributes of the cloves. Furthermore, this treatment showed the excellent appearance of cloves without any rooting and discoloration till 20 days of storage at 5°C, while those stored at 10°C gave a good appearance after 16 days of storage. Cloves packed in 3% O₂ + 95% N₂ gave excellent appearance for 16 days of storage at 5°C and gave a good appearance after 12 days at 10°C. Whereas, passive MAP gave an unsalable appearance till the end of storage at 5°C and 10°C. open access Gad El-Rab, Noura Ali Saad, Mohsen El-Sayed Mohamed Knoblauch Lagerung Temperatur Verpackung Modifizierte Atmosphäre Lebensmittelqualität publishedVersion eissn:2197-411X No. 4 Future of Food: Journal on Food, Agriculture & Society Vol. 11 false 650
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