Premium
Effect of pre‐storage removal of different parts of the scape top on the biochemical changes of two garlic cultivars during controlled atmosphere storage
Author(s) -
Naheed Zobia,
Rizwan Zafar,
Cheng Zhihui,
A Khan Noor,
Hanif Muhammad
Publication year - 2018
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.9248
Subject(s) - allicin , cultivar , polyphenol , chemistry , dpph , antioxidant , ethylene , food science , modified atmosphere , flavonoid , botany , horticulture , shelf life , biology , biochemistry , catalysis
BACKGROUND This study highlights the effect of removing different plant parts on the biochemical changes in the garlic scape of cultivars G064 and G025 during controlled atmosphere storage (O 2 = 2%–5%, CO 2 = 3%–6%) at temperature = 0 ± 0.5 °C, Relative Humidity (RH) RH = 85%–95%, for 168 day. Total polyphenols (TP), total flavonoids (TF), the concentration of allicin, ethylene production and the antioxidant potential were evaluated and analyzed by using four different assays. Statistically significant differences were observed between different treatments. RESULTS Total polyphenols, allicin concentration, and ethylene production were the highest in G064, while the total flavonoid concentration was the highest in G025. Removing the top resulted in the highest levels of total polyphenols, total flavonoids, allicin, and ethylene in both cultivars. The antioxidant capacity was also significantly higher when the top was removed than with other treatments in both cultivars. 2,2‐Diphenyl‐1‐picrylhydrazyl (DPPH), hydroxyl radical scavenging activity (HRSC), ferric ion reducing antioxidant power (FRAP) and metal‐chelating capacity (MCC) were higher in cultivar G064 compared to G025. CONCLUSION Overall, the results suggest that the removing the tops of the scapes of G025 and G064 is the best treatment to maintain these biochemical changes. © 2018 Society of Chemical Industry