Study on Storage Conditions of Greening of Garlic Purees

Cai Yun Liang; Jian Xiong; Jun Ye

doi:10.4028/www.scientific.net/AMR.1052.290

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HomeAdvanced Materials ResearchAdvanced Materials Research Vol. 1052Study on Storage Conditions of Greening of Garlic...

Study on Storage Conditions of Greening of Garlic Purees

Abstract:

Garlic puree turns green easily during the storage. And temperature is one of the greatest affects on degree of greening of garlic puree. The greening of garlic purees was evaluated by sensory analysis. It showed that 35°C was the best temperature to prevent garlic from greening. At the same storage time, different kinds of garlics were at different degree of greening. Organic garlic didn’t show absolutely advantage at preventing garlic from greening.

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Periodical:

Advanced Materials Research (Volume 1052)

Pages:

290-293

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.1052.290

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Online since:

October 2014

Authors:

Cai Yun Liang, Jian Xiong, Jun Ye*

Keywords:

Garlic Puree Greening, Storage Temperature, Storage Time

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* - Corresponding Author

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