Effect of different light spectra on the pigmentation of stored elephant garlic

Comparini, Diego; Nguyen, Hieu T H; Ueda, Kazutoshi; Moritaka, Kyoshi; Kihara, Toshihiko; Kawano, Tomonori

doi:10.1002/jsfa.8752

Cited by 3 publications

(5 citation statements)

References 27 publications

(46 reference statements)

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“…The results showed that light color and power significantly affect the greening of garlic puree. Comparini et al (2018) reported that different lights can modulate garlic pigmentation, and garlic skin shows different degrees of color change. In the present study, the absorption of garlic puree at 590 and 440 nm generally increased, and the green color became increasingly deep.…”

Section: Discussionmentioning

confidence: 99%

Influence of illumination on the greening and relative enzyme activity of garlic puree

Fan

et al. 2019

J Food Biochem

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Garlic has attracted considerable attention because of its bactericidal and anticancer effects. However, the greening of garlic purees greatly affects the product quality. This study investigated the influence of light colors and power on the greening of garlic, and determined the key substances of garlic puree greening, including γ‐glutamyl transpeptidase (γ‐GT), thiosulfinate, and alliinase. Results showed that purple light source greatly affects greening power, γ‐GT, and thiosulfinate. Illumination using a 3‐W power lamp could reduce the production of thiosulfinate and alliinase and inhibit the green transformation reaction. Illumination using a 5‐W power lamp greatly affected the thiosulfinate content and greening power, whereas that using a 7‐W power lamp greatly influenced the γ‐GT activity, porphobilinogen content, and alliinase content. Results showed that the green color of garlic puree is greatly affected by the illumination color and intensity, which provides theoretical support for the anti‐greening of light garlic puree. Practical application Because garlic puree easily turns green during processing, which affects the product quality and economic value, this study uses controllable light source radiation to influence the greening of garlic puree, hoping to delay or even solve this problem and provide a new simple method to prevent garlic puree from turning greening.

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Section: Discussionmentioning

confidence: 99%

Influence of illumination on the greening and relative enzyme activity of garlic puree

Fan

et al. 2019

J Food Biochem

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“…The combination of 25% red + 75% blue, 75 μmol m –2 s –1 photosynthetic photon flux density, 16 h day/night photoperiod are responded growth in potato under plant growth chamber . The blue light 440 nm and red light 632 nm stimulates growth in tomato with 12 h photoperiod, 220 μmol m –2 s –1 PPFD under controlled environment growth chamber . The red light (600–700 nm) + blue (400–499 nm), 340 μmol m –2 s –1 photosynthetic photon flux density, 16/8 h photoperiod are stimulated growth and metabolism in chicory, green mizuna, china rose radish and alfalfa in growth chamber .…”

Section: Daily Light and Light Spectrum Requirements Of Leds In Crop ...mentioning

confidence: 99%

“…35 The blue light 440 nm and red light 632 nm stimulates growth in tomato with 12 h photoperiod, 220 μmol m −2 s −1 PPFD under controlled environment growth chamber. 36 The red light (600−700 nm) + blue (400−499 nm), 340 μmol m −2 s −1 photosynthetic photon flux density, 16/8 h photoperiod are stimulated growth and metabolism in chicory, green mizuna, china rose radish and alfalfa in growth chamber. 37 Blue light + far-red light encourage sugar and sucrose content, betalain pigment and biomass production in beet root.…”

Section: Requirements Of Leds In Crop Growthmentioning

confidence: 99%

Regulations and Factors Affecting of Light Emitting Diodes Artificial Light in Crop Production under Soilless Culture

Sharma

Pandey

Devadas³

et al. 2023

ACS Agric. Sci. Technol.

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The light emitting diodes have small dimension, physical strength, stable narrow spectrum, low temperature, versatile longevity, and high radiation efficiency and regulate morphogenesis, photoperiodism, flowering stimulus, photoreceptors, and biometabolism in the growing plant in a controlled environment plant growth chamber. The stable wavelength of electromagnetic light spectrum is received by the plant photoreceptors such as phytochrome, cryptochrome, phototropin, zeitlupe family protein, ultraviolet resistance locus 8 (UVR8) stimulates photomorphogenesis and biochemical pathway in the plant through soilless culture in a closed system. The mechanism of light emission is controlled with light factors like quality and quantity in the closed system. The light radiation regulates the long day photoperiodism (16 h day and 8 h night) through 400–700 nm photosynthetic active radiation (PAR) and 7.1–380 μmol m–2 s–1 photon flux density in the developing plant for continuing morphogenetic and metabolic process. The light transmission with variable wavelengths of 320–400 nm UVA, 400–500 nm blue, 500–600 nm green, 600–700 nm red, 700–750 nm far-red influences the cellular, molecular, and biochemical processes in the growing plant. The total and net energy production must be investigated with respect to effect of light and the plants raised in tissue culture, breeding, and gene manipulation under closed system.

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“…1-Propenyl-containing thiosulfinates ("color developers") are converted into N-substituted 3,4-dimethylpyrroles, also called pigment precursors (PPs), which can further react with different (thio)carbonyl compounds generating colored compounds that are responsible for the pigmentation of many Allium bulbs, including garlic (Allium sativum), onion (A. cepa), and leek (A. porrum). Among these species, the biosynthetic pathway of these pyrroles is very similar even if it leads to different pigmentations, typically green for garlic and pink/red for onion and leek (Comparini et al, 2018;Kubec et al, 2015Kubec et al, , 2017. On the other hand, the red pigment formed upon crushing of another Allium species, giant onion (A. giganteum), is not derived from isoalliin but from a different amino acid precursor, S-(2-pyrrolyl)cysteine sulfoxide (Kučerová et al, 2011).…”

Section: Formation Of Pigmentsmentioning

confidence: 99%

“…More recent studies have evaluated the impact of light of different spectra on developing greening during storage of garlic (Comparini et al, 2018;He et al, 2019). A significant delay in the process of greening was reported after the application of green, blue, and yellow lights, and a combination of them, during storage.…”

Section: Control By Other Technologiesmentioning

confidence: 99%

Garlic greening: Pigments biosynthesis and control strategies

et al. 2021

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Greening is a major problem for garlic’s quality. This phenomenon leads to discoloration of the product and is directly related to the alliinase-catalyzed conversion of isoalliin into 1-propenyl-containing thiosulfates. Garlic crushing, refrigeration, and storage in normal atmosphere, as well as in the presence of monocarboxylic acids, are established the main factors that promote its greening. In last decades, the study of biochemical pathway of this phenomenon has allowed to effectively understand the main steps and key enzymes involved, and to identify optimum conditions for chemical and enzymatic reactions leading to discoloration. These findings have, in some cases, determined the development of new tools for the control of garlic greening on large scale. After providing an updated description of the biochemistry of green pigments produced in garlic, this review reports an overview on the strategies for controlling discoloration of garlic at industrial level.

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Effect of different light spectra on the pigmentation of stored elephant garlic

Cited by 3 publications

References 27 publications

Influence of illumination on the greening and relative enzyme activity of garlic puree

Influence of illumination on the greening and relative enzyme activity of garlic puree

Regulations and Factors Affecting of Light Emitting Diodes Artificial Light in Crop Production under Soilless Culture

Garlic greening: Pigments biosynthesis and control strategies

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