Journal
POSTHARVEST BIOLOGY AND TECHNOLOGY
Volume 100, Issue -, Pages 109-112Publisher
ELSEVIER
DOI: 10.1016/j.postharvbio.2014.09.013
Keywords
Flavonoids; Microbial growth; Peeled garlic; UV-C
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Ultraviolet (UV) irradiation is used to control postharvest diseases and delays deterioration related to the ripening of fresh produce. Here, we investigated the effect of UV-C on the quality and functional properties of peeled garlic during storage. UV-C-treated garlic cloves remained firmer than the controls during storage. After 15 days at room temperature, hue values were lower for UV-C-treated garlic cloves than for the controls, which developed a yellow coloration. We also found that aerobic microbial populations were lower in 2 kJ m(-2) UV-C-treated garlic than in untreated controls when stored at room temperature for 15 days (6.78 log CFU vs. 6.10 log CFU); however, treated garlic stored at 0 degrees C showed a one-log reduction in the microbial population after 30 days. In addition, total polyphenol and flavonoid content was high in 2 kJ m(-2) UV-C-treated garlic after 15 days storage at 0 degrees C and total flavonoid content was significantly higher in UV-treated cloves than in the control cloves up to 10 days storage at room temperature. Apigenin and quercetin levels also increased in UV-C treated garlic under cold storage. Thus, UV-C irradiation could be used to reduce the microbial population and maintain or increase antioxidant levels in peeled garlic cloves. (C) 2014 Published by Elsevier B.V.
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