Impact of storage temperatures and modified atmospheres on quality of fresh-peeled garlic cloves

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dc.contributor.authorTanamati, F. [UNESP]
dc.contributor.authorHong, G.
dc.contributor.authorCantwell, M. I.
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.contributor.institutionUniv Calif Davis
dc.date.accessioned2018-11-26T15:37:51Z
dc.date.available2018-11-26T15:37:51Z
dc.date.issued2016-01-01
dc.description.abstractFresh-peeled garlic is an increasingly important product for foodservice and retail markets. Two storage tests were conducted using garlic cloves ('California Late') that were peeled and packaged commercially. In Test #1 (MAP bags of 454 g), O-2 concentrations averaged 15, 10 and 5% at 0, 5 and 10 degrees C, respectively; the corresponding CO2 concentrations averaged 8, 15 and 23%. In Test #2 with small vacuum packed bags (30 g) inside larger master packages (170 g), atmospheres in the former averaged 1.5-3% O-2 and 20-30% CO2 at all storage temperatures (0, 2.5, 5 and 7.5 degrees C), while the master bags averaged 20-21% O2 and 0.5-0.8% CO2. In both tests, discoloration occurred in areas damaged during mechanical peeling, and was associated with lower L* and increased chroma values. In Test #1, decay was a significant contributor to loss of quality. In Test #1 excellent visual quality was maintained during 21 and 16 d at 0 and 5 degrees C, respectively, and acceptable quality was maintained for about 10 d at 10C. In Test #2, very good visual quality was maintained up to 28 d at 0 and 2.5 degrees C, and acceptable quality was maintained for 21 d at 5 and 7.5 degrees C. No important changes in texture were observed due to temperature or storage time. Pungency (thiosulfinate and pyruvate concentrations) decreased with time and the decrease was greater at higher storage temperatures. A reasonable expected storage-life of commercially peeled and modified atmosphere packaged garlic is 3-4 weeks at 0 degrees C, 2-3 weeks at 5 degrees C and 1-2 weeks at 10 degrees C.en
dc.description.affiliationUniv Estadual Paulista, Fac Ciencias Agron, Botucatu, SP, Brazil
dc.description.affiliationUniv Calif Davis, Dept Plant Sci, Mann Lab, Davis, CA 95616 USA
dc.description.affiliationUnespUniv Estadual Paulista, Fac Ciencias Agron, Botucatu, SP, Brazil
dc.description.sponsorshipBrazilian government
dc.format.extent221-227
dc.identifierhttp://dx.doi.org/10.17660/ActaHortic.2016.1141.26
dc.identifier.citationIii International Conference On Fresh-cut Produce: Maintaining Quality And Safety. Leuven 1: Int Soc Horticultural Science, v. 1141, p. 221-227, 2016.
dc.identifier.doi10.17660/ActaHortic.2016.1141.26
dc.identifier.issn0567-7572
dc.identifier.urihttp://hdl.handle.net/11449/159303
dc.identifier.wosWOS:000392267500026
dc.language.isoeng
dc.publisherInt Soc Horticultural Science
dc.relation.ispartofIii International Conference On Fresh-cut Produce: Maintaining Quality And Safety
dc.relation.ispartofsjr0,198
dc.rights.accessRightsAcesso aberto
dc.sourceWeb of Science
dc.subjectvisual appearance
dc.subjectcolor
dc.subjectpungency
dc.subjectdry weight
dc.subjectstorage-life
dc.titleImpact of storage temperatures and modified atmospheres on quality of fresh-peeled garlic clovesen
dc.typeTrabalho apresentado em evento
dcterms.rightsHolderInt Soc Horticultural Science

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