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Effects of Irradiation on the Volatile Compounds of Garlic ( A llium sativum L)
Author(s) -
Wu JiaJiu,
Yang JuiSen,
Liu MingSai
Publication year - 1996
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(199604)70:4<506::aid-jsfa530>3.0.co;2-g
Subject(s) - allium sativum , irradiation , chemistry , gamma irradiation , alliin , diallyl disulfide , food science , horticulture , biology , biochemistry , apoptosis , physics , nuclear physics
The effects of 0·15 kGy gamma irradiation on the content of volatile compounds in garlic bulbs during storage at room temperature were evaluated. The content of diallyl disulphide decreased immediately after irradiation. However, at the end of 8‐month storage both irradiated and unirradiated samples showed a significant increase in diallyl disulphide.