36E-94 |
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E. VÁZQUEZ-BARRIOS1, E. Mercado-Silva2, G. López-Echevarría1, and M. G. Moreno-Sánchez, III1. (1) Dept. de Investigación y Posgrado en Alimentos, Univ. Autónoma de Querétaro, Centro universitario S/N, Cerro de las Campanas, Querétaro, 76010, Mexico, (2) Programa de Posgrado en Alimentos del Centro de la República, Univ. Autónoma de Querétaro, Centro Universitario S/N, Cerro de las Campanas, Querétaro, 76010, Mexico Garlic dormancy determines its shelf life. This process is affected by environmental factors including temperature and mechanical stress. Though it is known the role of gibberellins on the breaking dormancy of seeds, there is a lack of information on the effect of such factors on gibberellins production and garlic dormancy. The objective was to evaluate the effect of storage temperature, mechanical damage and γ irradiation on gibberellins production and their correlation with the breaking dormancy process on garlic. Garlic bulbs cv Taiwan (n=2160) were divided in three groups. One was separated into individual cloves, other was radiated at 80 Gy of 60Co gamma rays, and the third was the control. Each group was further divided into three subgroups and stored at 0, 15 and 30° C during 196 days. Periodically, Sprouting Index (SI) (sprout length/clove length*100) and gibberellins content (HPLC in concentration gradient) were measured. Each fraction with similar spectrum as the standards was tested through a bio-test on wheat seeds endosperm. At 15° C, we observed the stronger inducer effect of sprouting: after 60 days, the control group had a 100% SI and produced 3 gibberellins-like fractions with similar spectrum to GA3, GA4 and GA7 but different retention times (F1=1.8, F2=24.5 and F3=25.5 min). The irradiation reduced SI (< 60%), and F2 concentration, altered the synthesis pattern of F1 and did not affect F3 production. At 0 and 30° C, only 30% SI was reached after 196 days, but at 0° C there was even more production of the three gibberellins compared to 15° C. At 30° C samples showed the minimal gibberellins production. There were not differences between individual cloves and bulbs. These results indicate that there were three different compounds with gibberellins activity in garlic, two of them were related with the sprouting process but their biological activity is controlled by the storage temperature.
Session 36E, Fruit & Vegetable Products: General
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |