Elucidation of colour development and microstructural characteristics of Allium sativum fumigated with acetic acid
文献类型： 外文期刊
作者： Li, Li 1 ; Wang, Dan 2 ; Li, Xihong 1 ; Wang, Yu 3 ; Ju, Xiaofeng 1 ;
作者机构： 1.Tianjin Univ Sci & Technol, Minist Educ, Key Lab Food Nutr & Safety, Tianjin 300457, Peoples R China
2.Beijing Acad Agr & Forestry Sci, Vegetable Res Ctr, Beijing 100001, Peoples R China
3.Beijing Commerce & Trade Sch, Beijing 100162, Peoples R China
关键词： Acetic acid;Allium sativum;controlled atmosphere;discoloration;greening;-glutamyl transpeptidase
期刊名称：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY （ 影响因子：3.713； 五年影响因子：3.408 ）
ISSN：
年卷期：
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收录情况： SCI
摘要： It has been well known that the greening of Allium sativum cloves could be formed after immersed in acetic acid solution. Nonetheless, no investigation was reported on colour development of A.sativum in response to acetic acid vapour until now. In this study, the brief exposure of A.sativum to acetic acid vapour (200-400ppm) was combined with controlled atmosphere (5%, 20% and 80% CO2) packaging storage to break cell membrane and green garlic. The garlic bulbs were fumigated with acetic acid before controlled CO2 atmosphere packaging for 25days at 4 degrees C. Fumigation with 200ppm acetic acid followed by high CO2 atmosphere packaging (80% CO2) facilitated the garlic greening. It was also verified that -glutamyl transpeptidase was involved in garlic greening in present study, and the compromise of glacial acetic acid vapour fumigation and CO2 gas atmosphere in package stored at low temperature could result in garlic greening as well.
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