Chemical changes in garlic bulbs resulting from ionizing energy treatment at sprout-inhibition dose
1988
Kwon, J.H. | Byun, M.W. | Cho, H.O. (Korea Advanced Energy Research Inst., Seoul (Korea R.)) | Yoon, H.S. (Kyungbuk National Univ., Taegu (Korea R.). Dept. of Food Science and Technology)
An assessment of the nutritional aspects on irradiated garlic bulbs, stored for 10 months at low (3+-1 deg C, 75-85% R.H.) and room temperatures (12+-5 deg C, 75-85% R.H.), was performed by means of investigations on the changes in some chemical composition. Ionizing energy treatment at 0.1kGy gamma-ray brought about no significant changes in the moisture content of stored garlic, but it contributed to the reduction of the changes in total available carbohydrate content of stored garlic. After 8 months of storage, the content of free sugars was significantly higher in nonirradiated garlic than in irradiated garlic, especially in low temperature storage. The 0.1kGy irradiation at the sprout-inhibition dose had no apparent effect on the content of ascorbic acid in stored garlic, and sulfurcontaining amino acids appeared to be little affected by the irradiation at 0.1kGy, even though there were some sensitive amino acids like glutamic and aspartic acids
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