Claim · model-written summary
Adding active GGT turned fresh garlic puree green, whereas water or heat-treated GGT did not.
- Taxon
- garlic
Allium sativume0 - Treatment
- addition of GGTe0
- Gene
- GGTe0
- Outcome
- turned greene0
- Direction
- turned greene0
- Comparator
- water or heat-treated GGTe0
Not reportedMaterialCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleSettingValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“garlic puree (which was prepared from fresh garlic) turned green upon addition of GGT but the color of garlic puree remained unchanged when either water or heat-treated GGT (which has no activity due to heat treatment) was used”
Title
Lei Li; Dan Hu; Ying Jiang; et al. Journal of Agricultural and Food Chemistry 2008. doi:10.1021/jf072470j
Other claims from this paper (5)
- Intervention effect Cold storage facilitated GGT activity in garlic bulbs.
- Intervention effect Warm storage inhibited GGT activity in garlic bulbs.
- Association Total thiosulfinates in garlic puree increased with storage time at 4 degrees C.
- Association Total thiosulfinates in garlic puree decreased with storage time at 35 degrees C.
- Mechanism GGT activity was implicated as a direct factor in garlic greening.