Abstract
It was established that storage at low temperature (less than 10 degrees C) was required for garlic greening occurring either during processing or in the course of "Laba" garlic preparation while storage at high temperature (higher than 20 degrees C) inhibited its occurrence. However, the reason for this observation is unclear. To obtain insights into a tie connected between storage temperature and garlic greening, it was detected if the gamma-glutamyl transpeptidase (GGT) activity correlated with garlic greening because the activity of this enzyme is very sensitive to storage temperature. Results showed that 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, a result giving a positive answer to the above proposal. Subsequently, to further clarify the relationship between the GGT activity and garlic greening, the GGT activity, the degree of garlic greening, and the concentration of total thiosulfinates in garlic bulbs were determined respectively after the garlic bulbs had been stored at 4 degrees C for up to 59 days followed by storage at 35 degrees C for up to 22 days. It was found that cold storage facilitated the GGT activity whereas warm storage inhibited the activity of this enzyme, just like the effect of storage temperature on greening, indicating that the increase of GGT activity could be a direct factor resulting in garlic greening. Consistent with this conclusion, the concentration of total thiosulfinates (the color developers) in garlic purees likewise exhibited a reversible change by moving garlic bulbs from one low storage temperature to a higher one; namely, it increased with increasing storage time during storage at 4 degrees C while decreasing as storage time increased during storage at 35 degrees C. The present study provided direct evidence that the GGT is involved in garlic greening.
Abstract from the paper’s OpenAlex record, shown for indexing and research. Copyright remains with the authors or the publisher. Read at the source ↗
The text the model read, with the source record’s inline markup (italics, sub- and superscripts) rendered and its character entities decoded; quote offsets refer to the raw text.
Claims 6
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
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”
Claim · model-written summary
Cold storage facilitated GGT activity in garlic bulbs.
- Taxon
- GarlicAllium sativumt0
- Treatment
- cold storagee0
- Gene
- GGTe0
- Outcome
- GGT activitye0
- Direction
- facilitatede0
- Comparator
- warm storagee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“cold storage facilitated the GGT activity whereas warm storage inhibited the activity of this enzyme”
t0“Garlic Greening”
Claim · model-written summary
Warm storage inhibited GGT activity in garlic bulbs.
- Taxon
- GarlicAllium sativumt0
- Treatment
- warm storagee0
- Gene
- GGTe0
- Outcome
- activity of this enzymee0
- Direction
- inhibitede0
- Comparator
- cold storagee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“cold storage facilitated the GGT activity whereas warm storage inhibited the activity of this enzyme”
t0“Garlic Greening”
Claim · model-written summary
Total thiosulfinates in garlic puree increased with storage time at 4 degrees C.
- Taxon
- garlicAllium sativume0
- Treatment
- storage at 4 degrees Ce0
- Outcome
- concentration of total thiosulfinatese0
- Direction
- increasede0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“concentration of total thiosulfinates (the color developers) in garlic purees likewise exhibited a reversible change by moving garlic bulbs from one low storage temperature to a higher one; namely, it increased with increasing storage time during storage at 4 degrees C”
Claim · model-written summary
Total thiosulfinates in garlic puree decreased with storage time at 35 degrees C.
- Taxon
- garlicAllium sativume0
- Treatment
- storage at 35 degrees Ce0
- Outcome
- concentration of total thiosulfinatese0
- Direction
- decreasinge0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“concentration of total thiosulfinates (the color developers) in garlic purees likewise exhibited a reversible change by moving garlic bulbs from one low storage temperature to a higher one; namely, it increased with increasing storage time during storage at 4 degrees C while decreasing as storage time increased during storage at 35 degrees C”
Claim · model-written summary
GGT activity was implicated as a direct factor in garlic greening.
- Taxon
- GarlicAllium sativumt0
- Gene
- GGTe0
- Outcome
- garlic greeninge0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“increase of GGT activity could be a direct factor resulting in garlic greening”
t0“Garlic Greening”
The same questions in other papers
cold · molecular: metabolites · Allium sativum (garlic)Positive and negative results
10 papers in the same direction as this paper · 2 in the opposite direction
- no effect
- no effect
- positive
9 papers more in this group
See all 13 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.