104C-11 |
Effects of the temperature, gamma irradiation and head integrity on garlic (Allium sativum L.) sprouting rate |
E. VÁZQUEZ-BARRIOS1, E. MERCADO-SILVA1, G. López-Echevarría, and M. G. Moreno-Sánchez. (1) Departamento de Investigación y Posgrado en Alimentos, Universidad Autónoma de Querétaro, Centro universitario S/N, Cerro de las Campanas, Querétaro, 76010, Mexico The sprouting in garlic is cause of quality losses during storage; the stimulation of this physiological activity has been related with the temperature and the integrity of the garlic heads. Sprouting is inhibited with the gamma irradiation. However, there are few studies about of effect these factors on the rate sprouting in garlic. To evaluate the effect of temperature, gamma irradiation;and head integrity on garlic sprouting rate in two garlic varieties. Heads garlic (1200) of each variety with different dormancy (large 'OR' and short 'Chino') were divided in different treatments; irradiated with 80 Gy 60Co gamma rays, in cloves and in heads, stored at 0°, 15° and 30°C during 196 days. Each 10 days samples of different conditions were evaluated of Sprouting Index (SI), texture and dry matter (DM) and Solids Soluble Totals content (SST). Storage temperature affected the SI. At 15°C the increase of SI was observed at 24 days in ‘OR’ and at 14 days for ‘Chino’. One hundred percent of SI was obtained after 60 and 77d in ‘OR’ and ‘Chino’, respectively. While at 0° and 30°C at the end of experiment (196 days) the SI was just 30%. Irradiated garlic and storage at 15°C the SI was not higher of 60% (‘OR’) and 74% (‘Chino’), but the sprout was different compared with the not irradiated garlic. No statistical differences were observed between intact heads and beat heads in the SI. Samples irradiated and storage at 15°C exhibited a considerable decrement in DM (from 35 to 27%) and SST (from 34 to 28°Bx) content. Otherwise, samples not irradiated and storage at 0°C and 30°C showed DM increased with the time. Cloves storage at 15°C exhibited less firmness (from 15 to 9N). In both varieties, 0°C was the best temperature to control the sprouting in garlic.
Session 104C, Fruit & Vegetable Products: Vegetables (Processed)
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