Quality Characteristics of Pre-processed Garlic during Storage according to Storage Temperature
2012
Park, Y.H., National Academy of Agricultural Science, RDA, Suwon, Republic of Korea | Park, S.J., National Academy of Agricultural Science, RDA, Suwon, Republic of Korea | Han, G.J., National Academy of Agricultural Science, RDA, Suwon, Republic of Korea | Choe, J.S., National Academy of Agricultural Science, RDA, Suwon, Republic of Korea | Lee, J.Y., National Academy of Agricultural Science, RDA, Suwon, Republic of Korea | Kang, M.S., National Academy of Agricultural Science, RDA, Suwon, Republic of Korea
Quality changes of pre-processed garlic, peeled and chopped, were analyzed during storage at -18℃ or 2℃ for 30 days and at 20℃ for 3 days only for chopped garlic. As storage time increased, Hunter L values decreased and a, b values increased, indicating browning regardless of the pre-process type and storage temperature. Decay and sprouting rates of peeled garlic during storage at 2℃ significantly increased while those of peeled garlic were maintained during storage at -18℃. Weight loss of peeled garlic during storage was greater at -18℃ than at 2℃. Hardness of peeled garlic rapidly decreased by half from 1.04 kg to 0.58 kg by freezing, and it did not significantly change during the storage period. Viable numbers of total aerobic bacteria of peeled and chopped garlic did not significantly change during the storage period at 2℃ but were reduced at -18℃. Total aerobic bacterial count of chopped garlic stored at 20℃ slightly increased during the storage period. Pyruvic acid content of chopped garlic was almost 2.5 times higher than that of peeled garlic at the initial stage (463.87 μmol/g and 190.52 μmol/g, respectively). As storage time increased, pyruvic acid content of peeled garlic increased while that of chopped garlic decreased. These results indicate that pre-process type and storage temperature affected the quality changes of garlic during storage.
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