Claim · model-written summary
After 8 months of storage, the marketable value of garlic bulbs increased, especially for bulbs kept under low temperatures.
- Taxon
- garlic
Allium sativumt0 - Treatment
- low temperaturese0
- Outcome
- marketable value of bulbse0
- Direction
- increasede0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“marketable value of bulbs increased especially with those kept under low temperatures”
t0“garlic”
Title
Improving fresh and processed garlic by irradiation under different storage conditions
S. Farag Food / Nahrung 1991. doi:10.1002/food.19910350503
Other claims from this paper (7)
- Intervention effect Storage of garlic bulbs at room temperature (20 C) produced high losses due to infestation and/or infection in unirradiated bulbs but less in irradiated samples.
- Observation Gas chromatographic analysis of garlic volatile oils revealed the presence of 18 compounds.
- Observation Diallyl disulphide and diallyl trisulphide were clearly identified among the garlic volatile oil compounds.
- Intervention effect Irradiation reduced the percentages of diallyl disulphide and diallyl trisulphide in garlic, especially the former.
- Intervention effect Cold or freezing treatment preserved the volatile sulphur contents of garlic cloves at their maximum value.
- Intervention effect Drying of irradiated garlic cloves resulted in better quality than drying of unirradiated cloves.
- Recommendation The authors conclude that irradiation as an alternative preservation method is useful for improving the storeability of fresh or dried garlic bulbs during long storage.