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Role of precursors on greening in crushed garlic ( Allium sativum ) bulbs, and its control with freeze‐dried onion powder
Author(s) -
Cho Jungeun,
Lee Eun Jin,
Yoo Kil Sun,
Lee Seung Koo
Publication year - 2011
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/jsfa.4568
Subject(s) - allium sativum , greening , allium , garlic powder , chemistry , bulb , food science , liliaceae , allicin , horticulture , botany , biology , raw material , organic chemistry , ecology
BACKGROUND: Lachrymatory factor (LF) synthase in onion bulbs reacts with S ‐1‐propenyl‐ L ‐cysteine sulfoxide (1‐PeCSO), a key compound in garlic greening. In this study, freeze‐dried onion powder containing LF synthase was used in treatments to control garlic greening. Prior to the use of freeze‐dried onion powder to treat greening garlic bulbs, model reactions were conducted to confirm the reactivity of 1‐PeCSO in onion bulbs to garlic greening. RESULTS: While pink pigments were generated from 1‐PeCSO, green pigments were produced from the combination of 1‐PeCSO and S ‐2‐propenyl‐ L ‐cysteine sulfoxide (2‐PeCSO). However, pigments were formed in the systems containing 1‐PeCSO, amino acid and alliinase. Even non‐greening garlic bulbs stored at 20 °C turned green with the reaction of 200 g L −1 1‐PeCSO; therefore 1‐PeCSO isolated from onion bulbs had the same role as 1‐PeCSO in garlic bulbs in terms of greening. Onion bulbs turned green after the addition of 600 g L −1 2‐PeCSO. The addition of freeze‐dried onion powder inhibited garlic greening, and treatment with 15 g kg −1 onion powder gave the best storage stability of crushed garlic bulbs. CONCLUSION: The addition of freeze‐dried onion powder inhibited the greening in crushed garlic bulbs, and treatment with 15 g kg −1 onion powder gave the best storage stability of crushed garlic bulbs. Copyright © 2011 Society of Chemical Industry