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Storage quality of chopped garlic as influenced by organic acids and high-pressure treatment.

Author(s) : HONG S. I., KIM D. M.

Type of article: Article

Summary

The chopped garlic plus citric or ascorbic acids was treated under high hydrostatic pressure (600 MPa, 1 min). Quality attributes of processed garlic during storage at 10 °C were evaluated in terms of colour, pH, polyphenol oxidase activity, glucose content and viable cell count. Overall, the combined treatments with organic acids and high pressure conferred the best storage stability of chopped garlic, but the results depended on the physiological state of the raw garlic bulbs. Concerning microbiological stability, the total viable cells in chopped garlic decreased significantly during storage owing to its own antimicrobial activity and the synergistic effect of high pressure.

Details

  • Original title: Storage quality of chopped garlic as influenced by organic acids and high-pressure treatment.
  • Record ID : 2002-2994
  • Languages: English
  • Source: J. Sci. Food Agric. - vol. 81 - n. 4
  • Publication date: 2001

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