Physico-chemical characteristics of components and their effects on freezing point depression of garlic bulbs
1988
Park, M.H. | Kwon, D.J. (Agriculture and Fisheries Marketing Corp., Banwol (Korea R.). Food Research Inst.) | Kim, J.P. (Chungang Univ., Seoul (Korea R.). Dept. of Food Science and Technology)
The effect of physicochemical characteristics on the freezing point depression of garlic bulb was studied to examine the reasons of cryoprotectivity in garlic bulb stored at subzero temperature. The composition of fresh garlic was characterized by having high soluble solids (40 deg Brix; 90% on dry basis), compared with 10 deg Brix in case of other fruits and vegetables. Soluble soilds were composed of 70% sugars, 20% protein, and 10% insoluble solids (including 3% of ash, 3% of crude fibre, and 4% of fat). The main component of sugars in garlic was fructosan with 1-29 degree of polymerization(D.P) and the fructosan of 4-5 D.P was over 50% of total fructosan. Freezing point of garlic bulb, which is a parameter of cryoprotectivity, was depressed as the concentration of soluble solids increased, and as the D.P value decreased in the same concentration of soluble solids
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