Hot water dips (45 Á/60 8C for 2.5 Á/60 min) were evaluated as potential treatments to reduce sprout and root growth in peeled or unpeeled cloves in which sprouts had begun internal development but not yet emerged. Water dips at 5/50 8C did not reduce sprout and adventitious root growth in cloves stored at 10 8C and !/95% RH, while treatments at 55 8C for 10 min were effective. Several dips at 60 8C inhibited sprout and root growth, although only a 2.5 min treatment was both effective and non-injurious. Respiration rates of heat-treated garlic were higher than those of untreated cloves. L* color value (lightness) of the peeled cloves was sometimes decreased by heat treatment, but chroma and hue were not affected. The hot water dips had no effect on firmness or pungency (thiosulfinate concentrations). Methyl jasmonate dips at 10 (3 and 10 (4 M were ineffective for sprout control but did reduce root development. A dip at 60 8C 2.5 min was as effective as 1% O 2 '/10% CO 2 atmosphere to retard sprout and root growth during 6 months at 0 Á/1 8C. #
The cultivar Pacific Russet with high browning susceptibility was used for most testing. Controlled atmospheres (0.3%, 3% and 21% O 2 in combination with 0%, 6% or 12% CO 2 ) and anti-browning chemicals were studied in relation to quality retention and wound-induced phenolic metabolism of fresh-cut slices for up to 16 days at 5°C. The 3% O 2 + 12% CO 2 atmosphere was most effective among those tested, and retarded increases in phenolics and phenylalanine ammonia lyase activity, but had only slight benefit on visual quality. A 1.25% ascorbic acid +1.25% citric acid treatment was ineffective, but when combined with 3% O 2 + 12% CO 2 , it was comparable with 0.025% sodium bisulphite. Bisulphite concentrations from 0.05% to 0.25% provided similar effective control of discolouration. Bisulphite as low as 0.025% with 3% O 2 + 12% CO 2 resulted in a visual quality score at the limit of marketability after 8 days at 5°C. Chemical treatments did not retard increases in phenolic concentrations or phenolic enzyme activities.
Extension growth of minimally processed (removal of roots and compressed stem) green onions (Allium cepa L. × A. fistulosum L.) was greatly reduced by storage in air at 0 °C, while growth of 10-20 mm occurred at 5 °C over 10 days. Heat treatments of 52.5 and 55 -°C water for 4 and 2 min, respectively, were especially effective in reducing growth to less than 5 mm during 12-14 days at 5 °C. Growth was inhibited irrespective of whether the heat treatments were applied before or after cutting. Heat treatments resulted in higher average respiration rates during 12 days at 5 °C, but did not affect the overall visual quality or shelf life. Treatments with 52.5 °C water alone or in combination with different chlorine concentrations (50 to 400 mg·L-1 NaOCl, pH 7.0) were more effective than use of water or chlorine solutions at 20 °C for initial microbial disinfection.
Abstract. Garlic storage is important to provide product for fresh market and fresh peeled processing. Garlic bulbs (cv. California Late) and unpeeled cloves were stored in several experiments in air and CA (0.1, 0.5, 1% O 2 in combination with 0, 5, 10, 15 and 20% CO 2 ) at 0-1°C for up to 6 months. Quality changes, especially sprout growth, decay and discoloration, were reduced by CO 2 -containing atmospheres, but the low O 2 atmospheres alone generally had little benefit. Storage of garlic with CO 2 atmospheres >15% may lead to injury after 4-6 months. Fructan concentrations were similar among air and CA-stored bulbs, but notably decreased under 20% CO 2 . Thiosulfinate and pyruvate concentrations were generally maintained in CO 2 -containing atmospheres, but increased in air-and low O 2 -stored garlic that permitted sprout development. Alliin concentrations were generally stable during storage up to 6 months, but in some cases decreased significantly under CO 2 atmospheres. For fresh peeled garlic, atmospheres of CO 2 (5-15%) in air or in low O 2 (1-3%) were effective in retarding discoloration and decay at 5 and 10°C for 3 weeks.
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