Methyl jasmonate and low temperature can help for keeping some physicochemical quality parameters in garlic (Allium sativum L.) cloves

AKAN S., TUNA GÜNEŞ N., YANMAZ R.

FOOD CHEMISTRY, vol.270, pp.546-553, 2019 (SCI-Expanded) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 270
  • Publication Date: 2019
  • Doi Number: 10.1016/j.foodchem.2018.07.085
  • Journal Name: FOOD CHEMISTRY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.546-553
  • Keywords: Postharvest, Treatments, Storage, Firmness, Vegetable, ANTIOXIDANT CAPACITY, PREHARVEST APPLICATION, CHILLING INJURY, FRUIT-QUALITY, COLD-STORAGE, RASPBERRIES, SALICYLATE, ATMOSPHERE, REDUCTION, LIFE
  • Ankara University Affiliated: Yes

Abstract

This study was carried out to determine the effect of methyl jasmonate (MeJA) and different storage temperatures on the keeping quality of modified atmosphere packed (MAP) peeled garlic cloves during storage at 0 degrees and 5 degrees C for 4 months. MeJA (10(-3) and 10(-5) molar) treatments were used to reduce postharvest quality losses. Color, SSC, total phenolics content and antioxidant activity were maintained by MeJA treatment and low temperature, both dose of MeJA showed the different behavior. Firmness and vitamin C notably decreased, higher weight loss and titratable acidity content were observed at 5 degrees C compare to the 0 degrees C. Allicin content was generally decreased at 5 degrees C during 4 months. And also, MeJA was not effective on allicin content. As a result, MeJA treated garlic cloves in MAP could be stored at 0 degrees C for up to 4 months or at 5 degrees C for up to 3 months.