Elucidation of colour development and microstructural characteristics of Allium sativum fumigated with acetic acid |
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| Authors: | Li Li Dan Wang Xihong Li Yu Wang Xiaofeng Ju |
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| Affiliation: | 1. Key Laboratory of Food Nutrition and Safety (Ministry of Education), Tianjin University of Science and Technology, Tianjin, China;2. Beijing Academy of Agriculture and Forestry Sciences, Vegetable Research Center, Beijing, China;3. Beijing Commerce and Trade School, Beijing, China |
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| Abstract: | It has been well known that the greening of Allium sativum cloves could be formed after immersed in acetic acid solution. Nonetheless, no investigation was reported on colour development of A. sativum in response to acetic acid vapour until now. In this study, the brief exposure of A. sativum to acetic acid vapour (200–400 ppm) was combined with controlled atmosphere (5%, 20% and 80% CO2) packaging storage to break cell membrane and green garlic. The garlic bulbs were fumigated with acetic acid before controlled CO2 atmosphere packaging for 25 days at 4 °C. Fumigation with 200 ppm acetic acid followed by high CO2 atmosphere packaging (80% CO2) facilitated the garlic greening. It was also verified that γ‐glutamyl transpeptidase was involved in garlic greening in present study, and the compromise of glacial acetic acid vapour fumigation and CO2 gas atmosphere in package stored at low temperature could result in garlic greening as well. |
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| Keywords: | Acetic acid
Allium sativum
controlled atmosphere discoloration greening γ ‐glutamyl transpeptidase |
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