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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| Acceso en línea: | http://hdl.handle.net/20.500.12110/paper_00221147_v56_n1_p44_CECI |
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todo:paper_00221147_v56_n1_p44_CECI2023-10-03T14:27:03Z Effects of Irradiation and Storage on the Flavor of Garlic Bulbs cv “Red” CECI, L.N. CURZIO, O.A. POMILIO, A.B. 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. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_00221147_v56_n1_p44_CECI |
| institution |
Universidad de Buenos Aires |
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I-28 |
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R-134 |
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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 |
| format |
JOUR |
| author |
CECI, L.N. CURZIO, O.A. POMILIO, A.B. |
| spellingShingle |
CECI, L.N. CURZIO, O.A. POMILIO, A.B. Effects of Irradiation and Storage on the Flavor of Garlic Bulbs cv “Red” |
| author_facet |
CECI, L.N. CURZIO, O.A. POMILIO, A.B. |
| author_sort |
CECI, L.N. |
| 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” |
| url |
http://hdl.handle.net/20.500.12110/paper_00221147_v56_n1_p44_CECI |
| work_keys_str_mv |
AT ceciln effectsofirradiationandstorageontheflavorofgarlicbulbscvred AT curziooa effectsofirradiationandstorageontheflavorofgarlicbulbscvred AT pomilioab effectsofirradiationandstorageontheflavorofgarlicbulbscvred |
| _version_ |
1807315725162905600 |