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

Abstract

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.

Proteomic analysis reveals the mechanism of green regulation in garlic puree induced by purple light stress

“…Porphobilinogen content was assayed followed by our previous study (He et al., 2019). A total of 1.0 g garlic puree mixed with 5 ml phosphate buffer (pH 6.8, 0.2 M) was centrifuged at 12,000 × g for 10 min.…”

Garlic greening: Pigments biosynthesis and control strategies

“…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.…”

Preserving bioactive quality and color of novel frozen lemongrass puree tablets

“…When frozen in the form of cubes or tablets, the ease of handling increases with a minimum loss of important biochemical and physical constituents or characteristics of raw material. Till time, various fruits and vegetables, such as garlic (He et al., 2019), apple (Topuz & Pazir, 2020), pineapple (Chakraborty et al., 2019), and mango (Makroo et al., 2019), have been processed in pureed form. But this technique has still not been used for herbs that have been traditionally marketed as dried products.…”