Effect of Cultivar and Some Processing Treatments on the Quality and Preservation Period of Garlic

H. A. Ahmed, Y. Osman
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Abstract

This study was conducted to investigate the effects of garlic cultivars (Balady, Chinese, and Sids-40) and some edible coating treatments (T1: Carrageenan + potassium sorbate, T2: Chitosan + potassium sorbate, T3: Chitosan +Carrageenan + potassium sorbate and control), and different cold storage periods on the yield, bulb quality, and preservation period of under consideration cultivars of garlic. The results showed that the Sids-40 cultivar was the highest yield, bulb weight, and bulb diameter after curing. Also, Chinese and Sids-40 cultivars achieved the highest values of cloves weight/ bulb. While Balady cultivar was recorded the highest values of cloves number. Balady cultivar was scored lower values of sprouting and decay percentages than Chinese and Sids-40 cultivars. The chemical analysis of different garlic cultivars, edible coating treatments, and different cold storage periods were studied. The obtained results were indicated that the Chinese cultivar had the highest moisture content followed by the Sids-40 cultivar. While the lowest moisture content was recorded by Balady cultivar, meanwhile, it was recorded the highest amount of carbohydrate, fat, and ash, respectively. On the other hand, Sids-40 had the highest value of protein content. According to the results of garlic cultivars, combined with the effects of different cold storage periods and edible coating treatmentsmaintained quality attributes and shelf life of peeled garlic cloves compared with the control sample. Based on our results, some of the functional compounds of garlic were also influenced by storage period, garlic cultivars, and edible coating treatments and they had a positive effect on the keeping of all physicochemical and microbial quality parameters for a longer storage period reached to 270 days. It was noticed that treatment No. (3) was the most effective treatment until the end of cold storage periods for all garlic cultivars especially, Balady cultivar. Moreover, results suggested that the treatment (Chitosan + Carrageenan in addition to potassium sorbate) at cold storage conditions could be a promising treatment for extending the storage period and maintaining postharvest quality of peeled garlic cloves especially, for Balady and Sids-40 cultivars.
品种及加工处理对大蒜品质及保鲜期的影响
以Balady、Chinese和Sids-40大蒜品种为研究对象,研究了不同食用包衣处理(T1:卡拉胶+山梨酸钾、T2:壳聚糖+山梨酸钾、T3:壳聚糖+卡拉胶+山梨酸钾及对照)和不同冷藏期对大蒜产量、球茎品质和保鲜期的影响。结果表明,Sids-40品种的产量、球茎质量和球茎直径均达到最高。此外,中国和Sids-40品种的丁香重/球茎最高。而巴拉迪品种的丁香数最高。巴拉迪品种的发芽率和腐烂率低于中国品种和Sids-40品种。对不同大蒜品种、食用包衣处理和不同冷藏期的化学分析进行了研究。结果表明,中国品种水分含量最高,其次是Sids-40品种。巴拉迪品种水分含量最低,碳水化合物、脂肪和灰分含量最高。另一方面,Sids-40的蛋白质含量最高。根据大蒜品种的结果,结合不同冷藏期和食用包衣处理的影响,与对照样品相比,去皮蒜瓣的品质属性和保质期保持不变。结果表明,大蒜的部分功能化合物受贮藏期、品种和食用包衣处理的影响,在较长贮藏期(270 d)内对所有理化和微生物品质参数的保持均有积极影响。注意到第1号处理。(3)对所有大蒜品种,尤其是巴拉迪品种,在冷藏期结束前处理效果最好。结果表明,壳聚糖+卡拉胶+山梨酸钾处理是延长去皮蒜瓣贮藏期和保持采后品质的有效处理方法,特别是对Balady和sid -40品种。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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