Impact of storage temperatures and modified atmospheres on quality of fresh-peeled garlic cloves

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Autor(es): dc.contributorUniversidade Estadual Paulista (UNESP)-
Autor(es): dc.contributorUniversity of California-
Autor(es): dc.creatorTanamati, F. [UNESP]-
Autor(es): dc.creatorHong, G.-
Autor(es): dc.creatorCantwell, M. I.-
Data de aceite: dc.date.accessioned2022-08-04T22:06:05Z-
Data de disponibilização: dc.date.available2022-08-04T22:06:05Z-
Data de envio: dc.date.issued2022-04-28-
Data de envio: dc.date.issued2022-04-28-
Data de envio: dc.date.issued2016-10-01-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.17660/ActaHortic.2016.1141.26-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/220757-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/220757-
Descrição: dc.descriptionFresh-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.-
Descrição: dc.descriptionFaculdade de Ciências Agronômicas Univ. Estadual Paulista Julio de Mesquita Filho-
Descrição: dc.descriptionMann Laboratory Department of Plant Sciences University of California-
Descrição: dc.descriptionFaculdade de Ciências Agronômicas Univ. Estadual Paulista Julio de Mesquita Filho-
Formato: dc.format221-228-
Idioma: dc.languageen-
Relação: dc.relationActa Horticulturae-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectColor-
Palavras-chave: dc.subjectDry weight-
Palavras-chave: dc.subjectPungency-
Palavras-chave: dc.subjectStorage-life-
Palavras-chave: dc.subjectVisual appearance-
Título: dc.titleImpact of storage temperatures and modified atmospheres on quality of fresh-peeled garlic cloves-
Aparece nas coleções:Repositório Institucional - Unesp

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