Impact of storage temperatures and modified atmospheres on quality of fresh-peeled garlic cloves
Autor(a) principal: | |
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Data de Publicação: | 2016 |
Outros Autores: | , |
Tipo de documento: | Artigo de conferência |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://dx.doi.org/10.17660/ActaHortic.2016.1141.26 http://hdl.handle.net/11449/220757 |
Resumo: | Fresh-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), O2 concentrations averaged 15, 10 and 5% at 0, 5 and 10°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% O2 and 20-30% CO2 at all storage temperatures (0, 2.5, 5 and 7.5°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°C, respectively, and acceptable quality was maintained for about 10 d at 10°C. In Test #2, very good visual quality was maintained up to 28 d at 0 and 2.5°C, and acceptable quality was maintained for 21 d at 5 and 7.5°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°C, 2-3 weeks at 5°C and 1-2 weeks at 10°C. |
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Impact of storage temperatures and modified atmospheres on quality of fresh-peeled garlic clovesColorDry weightPungencyStorage-lifeVisual appearanceFresh-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), O2 concentrations averaged 15, 10 and 5% at 0, 5 and 10°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% O2 and 20-30% CO2 at all storage temperatures (0, 2.5, 5 and 7.5°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°C, respectively, and acceptable quality was maintained for about 10 d at 10°C. In Test #2, very good visual quality was maintained up to 28 d at 0 and 2.5°C, and acceptable quality was maintained for 21 d at 5 and 7.5°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°C, 2-3 weeks at 5°C and 1-2 weeks at 10°C.Faculdade de Ciências Agronômicas Univ. Estadual Paulista Julio de Mesquita FilhoMann Laboratory Department of Plant Sciences University of CaliforniaFaculdade de Ciências Agronômicas Univ. Estadual Paulista Julio de Mesquita FilhoUniversidade Estadual Paulista (UNESP)University of CaliforniaTanamati, F. [UNESP]Hong, G.Cantwell, M. I.2022-04-28T19:05:20Z2022-04-28T19:05:20Z2016-10-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/conferenceObject221-228http://dx.doi.org/10.17660/ActaHortic.2016.1141.26Acta Horticulturae, v. 1141, p. 221-228.0567-7572http://hdl.handle.net/11449/22075710.17660/ActaHortic.2016.1141.262-s2.0-85007420782Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengActa Horticulturaeinfo:eu-repo/semantics/openAccess2022-04-28T19:05:20Zoai:repositorio.unesp.br:11449/220757Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T19:01:26.930468Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Impact of storage temperatures and modified atmospheres on quality of fresh-peeled garlic cloves |
title |
Impact of storage temperatures and modified atmospheres on quality of fresh-peeled garlic cloves |
spellingShingle |
Impact of storage temperatures and modified atmospheres on quality of fresh-peeled garlic cloves Tanamati, F. [UNESP] Color Dry weight Pungency Storage-life Visual appearance |
title_short |
Impact of storage temperatures and modified atmospheres on quality of fresh-peeled garlic cloves |
title_full |
Impact of storage temperatures and modified atmospheres on quality of fresh-peeled garlic cloves |
title_fullStr |
Impact of storage temperatures and modified atmospheres on quality of fresh-peeled garlic cloves |
title_full_unstemmed |
Impact of storage temperatures and modified atmospheres on quality of fresh-peeled garlic cloves |
title_sort |
Impact of storage temperatures and modified atmospheres on quality of fresh-peeled garlic cloves |
author |
Tanamati, F. [UNESP] |
author_facet |
Tanamati, F. [UNESP] Hong, G. Cantwell, M. I. |
author_role |
author |
author2 |
Hong, G. Cantwell, M. I. |
author2_role |
author author |
dc.contributor.none.fl_str_mv |
Universidade Estadual Paulista (UNESP) University of California |
dc.contributor.author.fl_str_mv |
Tanamati, F. [UNESP] Hong, G. Cantwell, M. I. |
dc.subject.por.fl_str_mv |
Color Dry weight Pungency Storage-life Visual appearance |
topic |
Color Dry weight Pungency Storage-life Visual appearance |
description |
Fresh-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), O2 concentrations averaged 15, 10 and 5% at 0, 5 and 10°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% O2 and 20-30% CO2 at all storage temperatures (0, 2.5, 5 and 7.5°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°C, respectively, and acceptable quality was maintained for about 10 d at 10°C. In Test #2, very good visual quality was maintained up to 28 d at 0 and 2.5°C, and acceptable quality was maintained for 21 d at 5 and 7.5°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°C, 2-3 weeks at 5°C and 1-2 weeks at 10°C. |
publishDate |
2016 |
dc.date.none.fl_str_mv |
2016-10-01 2022-04-28T19:05:20Z 2022-04-28T19:05:20Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/conferenceObject |
format |
conferenceObject |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://dx.doi.org/10.17660/ActaHortic.2016.1141.26 Acta Horticulturae, v. 1141, p. 221-228. 0567-7572 http://hdl.handle.net/11449/220757 10.17660/ActaHortic.2016.1141.26 2-s2.0-85007420782 |
url |
http://dx.doi.org/10.17660/ActaHortic.2016.1141.26 http://hdl.handle.net/11449/220757 |
identifier_str_mv |
Acta Horticulturae, v. 1141, p. 221-228. 0567-7572 10.17660/ActaHortic.2016.1141.26 2-s2.0-85007420782 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Acta Horticulturae |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
221-228 |
dc.source.none.fl_str_mv |
Scopus reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
instname_str |
Universidade Estadual Paulista (UNESP) |
instacron_str |
UNESP |
institution |
UNESP |
reponame_str |
Repositório Institucional da UNESP |
collection |
Repositório Institucional da UNESP |
repository.name.fl_str_mv |
Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
repository.mail.fl_str_mv |
|
_version_ |
1808129012688486400 |