บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Effect of storage temperature and s-alk(en)yl-L-cysteine sulfoxide on green pigment formation in crushed garlic (Allium sativum L.) cloves.

Lee E.J., Lee S.K.

5th International Postharvest Symposium . Volume of Abstract . Verona, Italy 6-11 June 2004, p.87

2004

บทคัดย่อ

Effect of storage temperature and s-alk(en)yl-L-cysteine sulfoxide on green pigment formation in crushed garlic (Allium sativum L.) cloves. Green pigment formation called greening after complete maceration of galic (Allium sativum L.) cloves was investigated using five cultivars stored at 0, 10, and 20 °C, respectively.Regardless of the cultivars, harvest times, and sprouting, greening was observed o­nly in garlic stored at 0 and 10 °C for over 4 and 5 months, respectively.Garlic at 20 °C did not develop greening under all experimental conditions.Longer low temperature storage increased the green colour intensity of crushed garlic cloves, and less time was required for green colour development after crushing them.

Three major flavour precursors, S-methyl-(MCSO), S-2-propenyl-(2-PeCSO or alliin), and S-1-propenyl-L-cystein sulfoxide (1-PeCSO) were detected in garlic cloves.1-PeCSO was detected o­nly in greening garlic stored at 0 and 10 °C, at which greening was observed after 4 and 5 months, respectively.Through the addition of S-alk(en)yl-L-cystein sulfoxides (ACSOs) into the homogenates prepared from greening and non-greening garlic cloves, their possible roles for inducing greening were evaluated.

In greening garlic, the roles of 1-PeCSO and 2-PeCSO were confirmed with high positive correlation, showing an increased absorbance at 590 nm.While, the colour of homogenates prepared from non-greening garlic cloves was not changed in green by the addition of ACSOs, preserving their creamy colorus.Analliinase inhibitor, hydroxylamine at a concentration of 100 mM completely inhibited greening.Alliinase activity and the increased levels of 1-PeCSO and 2-PeCSO o­n which alliinase acted when garlic cells were finely disrupted, were required for greening.Greening in crushed garlic cloves was considered as o­ne of the various physiological responses that could be induced by longer low temperature storage in plants, and flavor precursors were the necessary conditions for inducing greening but not the sufficient conditions.