76C-36 |
Kinetics of sprouting and quality changes of garlic cv ‘Perla’ during storage at different conditions |
L. E. GERARDO1, L. G. Fidel2, M. S. Edmundo3, C. T. Eduardo3, and V. B. Estela3. (1) Departamento de Investigación y Posgrado en Alimentos, Universidad Autonoma de Querétaro, Centro Universitario S/N, Cerro de los Campanas, Querétaro, 76010, Mexico, (2) Facultad de Química, Universidad Autónoma de Querétaro, Centro Universitario S/N, Cerro de las Campanas, Querétaro, 76010, Mexico, (3) Departamento de Investigación y Posgrado en Alimentos, Universidad Autónoma de Querétaro, Centro Universitario S/N, Cerro de las Campanas, Querétaro, 76010, Mexico A large percentage of garlic (Allium sativun L.) production is lost annually due to sprouting, which is usually followed by loss of quality and decay. This process depends of temperature conditions during storage. Our objetive was to measure the kinetics of sprouting at different temperatures and associate it with the quality characteristics of garlic. Sets of 200 heads of garlic cv ‘Perla’ from Aguascalientes México were stored at 0, 0°/70% RH, 5, 20, 30 and room temperature during six months. Every ten days, samples of fifteen heads were analyzed for weight loss, subjective firmness. Three cloves of each head were peeled and their color, penetration force, clove and sprout length and °Brix was measured. Similar samples of heads stored at chill conditions were transferred to 20°C during one week and analyzed in similar way. During 100 days of storage, the treatments at 0, 0/70% RH and 30°C did not show increases in sprout length (3 mm), the penetration force was maintained high (15 N), the weight loss was minimum at chilling conditions (0.8-1.8%) and higher at 30°C (8%) without color changes and °Brix (36° average). At 5, 20°C and room temperature during the first 40 days of storage there was an initial lag phase of sprout growth followed by a rapid growth concomitant with decreases of penetration force (12N) and subjective firmness without important changes in color and °Brix. Transferences from chilling conditions to 20°C increased sprout growth but the growth rate was lower at 0°C than 5°C. Knowledge of growth kinetics of sprout under different conditions will allow the improvement of storage systems of garlic. The best conditions to control sprout growth and to maintain their quality was 0°C independent of RH.
Session 76C, Fruit & Vegetable Product: Fresh Fruits and Vegetables
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