Effects of Irradiation and Storage on the Flavor of Garlic Bulbs cv “Red”

The effects of 50 Gy gamma irradiation 30 days after harvest on the flavor of garlic bulbs cv “Red” during storage at room temperature for 300 days were evaluated. The contents of sulfur compounds and enzymatic pyruvate (EP) were determined by GLC and spectrophotometry as a measure of flavor intensi...

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Autor principal: Pomilio, Alicia Beatriz
Publicado: 1991
Acceso en línea:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221147_v56_n1_p44_CECI
http://hdl.handle.net/20.500.12110/paper_00221147_v56_n1_p44_CECI
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Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id paper:paper_00221147_v56_n1_p44_CECI
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spelling paper:paper_00221147_v56_n1_p44_CECI2023-06-08T14:46:15Z Effects of Irradiation and Storage on the Flavor of Garlic Bulbs cv “Red” Pomilio, Alicia Beatriz The effects of 50 Gy gamma irradiation 30 days after harvest on the flavor of garlic bulbs cv “Red” during storage at room temperature for 300 days were evaluated. The contents of sulfur compounds and enzymatic pyruvate (EP) were determined by GLC and spectrophotometry as a measure of flavor intensity. Upon comparison of irradiated and nonirradiated bulbs no differences were observed in the contents of EP, cyclic disulfide compounds 144‐1 + 144‐11 (GLC‐induced rearrangment products of allicin, the chief flavor component), and diallyl disulfide (DADS). At the end of the storage both samples showed a significant reduction in 144‐1 + 144‐11 and EP. On the contrary, DADS underwent an increase in both treatments. Copyright © 1991, Wiley Blackwell. All rights reserved Fil:POMILIO, A.B. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 1991 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221147_v56_n1_p44_CECI http://hdl.handle.net/20.500.12110/paper_00221147_v56_n1_p44_CECI
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
description The effects of 50 Gy gamma irradiation 30 days after harvest on the flavor of garlic bulbs cv “Red” during storage at room temperature for 300 days were evaluated. The contents of sulfur compounds and enzymatic pyruvate (EP) were determined by GLC and spectrophotometry as a measure of flavor intensity. Upon comparison of irradiated and nonirradiated bulbs no differences were observed in the contents of EP, cyclic disulfide compounds 144‐1 + 144‐11 (GLC‐induced rearrangment products of allicin, the chief flavor component), and diallyl disulfide (DADS). At the end of the storage both samples showed a significant reduction in 144‐1 + 144‐11 and EP. On the contrary, DADS underwent an increase in both treatments. Copyright © 1991, Wiley Blackwell. All rights reserved
author Pomilio, Alicia Beatriz
spellingShingle Pomilio, Alicia Beatriz
Effects of Irradiation and Storage on the Flavor of Garlic Bulbs cv “Red”
author_facet Pomilio, Alicia Beatriz
author_sort Pomilio, Alicia Beatriz
title Effects of Irradiation and Storage on the Flavor of Garlic Bulbs cv “Red”
title_short Effects of Irradiation and Storage on the Flavor of Garlic Bulbs cv “Red”
title_full Effects of Irradiation and Storage on the Flavor of Garlic Bulbs cv “Red”
title_fullStr Effects of Irradiation and Storage on the Flavor of Garlic Bulbs cv “Red”
title_full_unstemmed Effects of Irradiation and Storage on the Flavor of Garlic Bulbs cv “Red”
title_sort effects of irradiation and storage on the flavor of garlic bulbs cv “red”
publishDate 1991
url https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221147_v56_n1_p44_CECI
http://hdl.handle.net/20.500.12110/paper_00221147_v56_n1_p44_CECI
work_keys_str_mv AT pomilioaliciabeatriz effectsofirradiationandstorageontheflavorofgarlicbulbscvred
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