著者

YAMAZAKI Yoshihisa YAMAMOTO Tadashi OKUNO Toshikatsu

出版者

Japanese Society for Food Science and Technology

雑誌

Food science and technology research (ISSN:13446606)

巻号頁・発行日

vol.18, no.2, pp.187-193, 2012-03-01

被引用文献数

1 6

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Storage experiments on garlic (<i>Allium</i> <i>sativum </i>L.) bulbs were conducted to elucidate the causes and prevention of green discoloration (greening) of garlic puree, a severe problem in garlic processing. Greening of the pureed bulbs increased with the accumulation of <i>S</i>-(<i>E</i>-1-propenyl)-<small>L</small>-cysteinesulfoxide (isoalliin), which is metabolized from N-(γ-glutamyl)-<i>S</i>-(<i>E</i>-1-propenyl)-<small>L</small>-cysteine (Glu-PEC) during cold storage (3°C). Greening was reduced by warm storage (> 25°C) of the cold pre-stored bulbs, with an accompanying decrease in isoalliin. Accumulated isoalliin in the garlic bulbs during cold storage was converted to 5-methyl thiomorpholine-3-carboxylic acid sulfoxide (cycloalliin) with warm storage (> 25°C). The relationship between warm storage conditions (temperature, duration) and decreases in isoalliin content were presumed to be applicable to a first order-Arrhenius equation. Two-week storage of the ingredient garlic bulbs at 40°C, after cold pre-storage at 3°C for 12 weeks, sufficiently reduced greening of the processed puree to maintain the commercial quality of the bulbs.