کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7584039 | 1492022 | 2019 | 8 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Methyl jasmonate and low temperature can help for keeping some physicochemical quality parameters in garlic (Allium sativum L.) cloves
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
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° and 5â¯Â°C for 4â¯months. MeJA (10â3 and 10â5â¯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 5â¯Â°C compare to the 0â¯Â°C. Allicin content was generally decreased at 5â¯Â°C during 4â¯months. And also, MeJA was not effective on allicin content. As a result, MeJA treated garlic cloves in MAP could be stored at 0â¯Â°C for up to 4â¯months or at 5â¯Â°C for up to 3â¯months.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 270, 1 January 2019, Pages 546-553
Journal: Food Chemistry - Volume 270, 1 January 2019, Pages 546-553
نویسندگان
Selen Akan, Nurdan Tuna Gunes, Ruhsar Yanmaz,