Influence of polyethylene packaging on quality preservation and bioactive compounds content in garlic
2018
Bajić, Aleksandra (https://orcid.org/0000-0002-0614-1387) | Tomšik, Alena (https://orcid.org/0000-0001-9762-5389) | Mastilović, Jasna (https://orcid.org/0000-0002-0921-8642) | Kevrešan, Žarko | Gledić, Aleksandar | Gvozdenović-Varga, Jelica
Garlic (Allium sativum L. family Liliaceae) has been known as a traditional medicine and spice in different cultures for many centuries. Clinical and experimental trials on garlic and garlic extracts emphasized the medicinal value and pharmacological effects of organosulphur compounds and phenolic components present in this allium vegetable. Harvested garlic bulbs can be stored for several months and thus are permanently available at the market. In the present study the influence of polyethylene packaging on the appearance and the content of bioactive compounds in two domestic Serbian garlic varieties (Bosut and JBL40) after the storage of six months in conditioned facilities (0°C, 70% RH) was investigated. Spectrophotometric analysis of total phenol, flavonoid and thiosulfinate content was conducted and results for unpackaged and packaged bulbs were obtained. The dormancy was broken down in unpackaged samples resulting in sprouting of the cloves. This result was in correlation with higher production of all investigated protective agents in garlic. Development of sprouts and roots in garlic cloves as important quality parameters were retarded in packaged garlic pointing out at the effectiveness of used polyethylene material for fresh garlic packaging during long time storage. Physiologically beneficial active sulphur and phenol compounds were more synthesized in packaged Bosut then in JBL40 variety.
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