The effect of modified atmosphere packaging on keeping quality in green garlic (Allium sativum L.) leaves

Yıl 2019, Cilt: 24 Sayı: 3, 165 - 173, 18.12.2019

Selen Akan , Özge Horzum , Nurdan Tuna Güneş

Öz

Aims:
In this study which has been carried out due to demand of industry, the effect
of modified atmosphere packaging (MAP) on keeping quality in green garlic
leaves during a storage period of 12 days was investigated.

Methods and Results:
Green garlic leaves were harvested from Bala/Ankara. After precooling (stored
in cooled room at 2°C for 5 hours) they were packed with low density
polyethylene packages and then stored at 2 °C, 75-85 % relative humidity
conditions for 12 days. During the storage period, changes in some quality
parameters such as weight loss, color, soluble solids and titratable acidity
content, antioxidant capacity, visual quality properties and relative
chlorophyll content (SPAD) were investigated. According to the results,
modified atmosphere packaging had positive effect on keeping soluble solids
content (SSC), weight loss and visual quality of green garlic leaves. Generally, weight loss and titratable acidity
values increased by prolonging of storage period.

Conclusions:
Storage of green garlic
leaves under MAP conditions positively affected consumer preference, slowed down
the increase in SSC and weight loss during storage.

Significance and Impact of
the Study: This study on green garlic leaves was firstly conducted in
Turkey to prevent losses during storage period. It has been expected that this
study could provide knowledge for further studies.

Anahtar Kelimeler

green garlic leaves, map, quality, storage

Modifiye atmosferli paketlemenin yeşil sarımsak (Allium sativum L.) yapraklarında kalite korunumuna etkisi

Öz

Amaç: Sektörün talebi
doğrultusunda yürütülen bu çalışmada, 12 günlük depolama depolama sürecinde
yeşil sarımsak yapraklarının kalite korunumu üzerine modifiye atmosferli
paketlemenin etkisi incelenmiştir.

Yöntemler
ve Bulgular: Bala/Ankara’dan hasat edilen
yeşil sarımsak yaprakları, ön soğutma sonrasında düşük yoğunluklu polietilen
torbalarda paketlenerek 2° C sıcaklık, % 75-85 oransal nemde 12 gün süre ile
depolanmıştır. Depolama sürecinde, ağırlık kaybı, renk, suda çözünür kuru madde
(SÇKM), titre edilebilir asitlik (TA) kapsamı, antioksidan aktivite, görsel
kalite özellikleri ve nispi klorofil içeriği (SPAD) gibi bazı kalite
bileşenlerinde oluşan değişimler izlenmiştir. Modifiye atmosferli paketleme, yeşil sarımsak yapraklarında, SÇKM
ve TA miktarı, ağırlık kaybı ve görsel kalite üzerinde etkili olmuştur.
Genellikle muhafaza süresinin uzamasına paralel olarak ağırlık kayıpları ve TA
değerleri artış göstermiştir.

Genel
Yorum: Yeşil sarımsak yapraklarının modifiye atmosferli koşullarda paketlenerek
depolanması, tüketici tercihini olumlu etkilemiş, muhafaza süresince suda
çözünür kuru madde kapsamındaki düşüş ile ağırlık kayıplarındaki artışı
yavaşlatmıştır.

Çalışmanın
Önemi ve Etkisi: Yeşil sarımsak yapraklarında
pazarlama sırasında oluşan kayıpların engellenmesine yönelik olarak ülkemizde
ilk kez yürütülen bu çalışmanın, gelecek çalışmalar için aydınlatıcı bir zemin
oluşturacağı düşünülmektedir.

Anahtar Kelimeler

Yeşil sarımsak yaprakları, depolama, modifiye atmosferli paketleme

Kaynakça

• Anonim (2016) Mettler Toledo Retrieved May 25, 2019, from http://tr.mt.com/tr/tr/home.html. (Erişim tarihi: 10.06.2019)
• Anonim (2018) TUİK Bitkisel Üretim İstatistikleri. https://biruni.tuik.gov.tr/medas/?kn=92&locale=tr. (Erişim tarihi: 17.06.2019)
• Anonymous (2005) Shipping point and market ınspection ınstructions for common green onions. Retrieved June 18. 2019. from https://www.ams.usda.gov/sites/default/files/media/Common_Green_Onions_Inspection_Instructions%5B1%5D.pdf
• AOAC (1990) Solids (soluble) in fruits and fruits products. In: K. Helrich (ed.) Official Methods of Analysis. 15th ed., AOAC Inc., 1230., Arlington, VA.
• Arzanlou M, Bohlooli S (2010) Introducing of green garlic plant as a new source of allicin. Food Chem 120, 179-183.
• Bağcı EG (2010) Nohut (Cicer arietinum L.) çeşitlerinde kuraklığa bağlı oksidatif stresin fizyolojik ve biyokimyasal parametrelerle belirlenmesi. Doktora Tezi. Ankara Üniversitesi Fen Bil. Ens., Toprak Bölümü ve Bitki Besleme ABD. 420 s.
• Batcioglu K, Yilmaz Z, Satilmis B, Uyumlu AB, Erkal HS, Yucel N, Gunal S, Serin M, Demirtas H (2012) Investigation of in vivo radioprotective and in vitro antioxidant and antimicrobial activity of garlic (Allium sativum). Eur Rev Med Pharmacol Sci 16(3), 47-57.
• Bayili RG, Abdoul-Latif F, Kone OH, Diao M, Bassole IHN, Dicko MH (2011) Phenolic compounds and antioxidant activities in some fruits and vegetables from Burkina Faso. Afr. J. Biotechnol 10, 13543-13547.
• Brand-Williams W, Cuvelier ME, Berset C (1995). Use of a free radical method to evaluate antioxidant activity. LWT -Food Sci Technol 28, 25-30.
• Cantwell M, Suslow T (2002) Garlic. Recommendations for maintaining postharvest quality. Retrieved June 20, 2019, from http:/postharvest.ucdavis.edu/Produce/ProduceFacts.
• Cantwell M, Hong G, Suslow T (2001) Heat treatments control extension growth and enhance microbial disinfection of minimally processed green onions. HortSci 36(4), 732-737.
• Chu YL, Raghu R, Lu KH, Liu CT, Lin SH, Lai YS, Cheng WC, Lin SH, Sheen LY (2013). Autophagy therapeutic potential of garlic in human cancer therapy. J Tradit Complement Med 3(3), 159-62.
• Fan X, Niemira BA, Sokorai KJB (2003). Use of ionizing radiation to improve sensory and microbial quality of fresh-cut green onion leaves. J Food Sci 68(4), 1478-1483.
• Goldy R (2000) Producing garlic in Michigan. Extension Bulletin E-2722, 1-12. Retrieved June 15, 2019, from https://www.canr.msu.edu/uploads/resources/pdfs/producting-garlic-in-michigan_(e2722).pdf
• González CA, Travier N, Luján-Barroso L, Castellsagué X, Bosch FX, Roura E, et al. (2011) Dietary factors and in situ and invasive cervical cancer risk in the European prospective investigation into cancer and nutrition study. Int J Cancer 129, 449-59.
• Gonzáles A, Cáez G, Moreno F, Rodríguez N, Sotelo I (2012). Análisis combinado acústicomecánico durante el almacenamiento ce cebolla (Allium fistulosum L.) mínimamente procesada. Scientia Agropecuaria 3(2), 117-122.
• Hong G, Peiser G, Cantwell M (2000) Use of controlled atmospheres and heat treatment to maintain quality of intact and minimally processed green onions. Postharvest Biol Technol 20, 53-61.
• Jin ZY, Han RQ, Zhang XF, Wang XS, Wu M, Zhang ZF, Zhao JK (2013) The protective effects of green tea drinking and garlic intake on lung cancer in a low cancer risk area of Jiangsu province. China. Chin J Epidemol 34 (2), 114-9.
• Kasim MU, Kasim R, Erkal S (2008) UV-C treatments on fresh-cut green onions enhanced antioxidant activity. maintained green color and controlled ‘telescoping’. J Food Agric Environ 6, 63-67.
• Khatua TN, Adela R, Banerjee SK (2013) Garlic and cardioprotection: Insights into the molecular mechanisms. Can J Physiol Pharmacol 91, 448-58.
• Khuda-Bukhsh AR, Das S, Saha SK (2014) Molecular approaches toward targeted cancer prevention with some food plants and their products: Inflammatory and other signal pathways. Nutr Cancer 66, 194-205.
• Koca I, Tekgüler B, Koca AF (2016) Antioxidant properties of green Allium vegetables. ISHS. VII Int. Sym. on Edible Alliaceae, October 28, Niğde, Turkey. pp 201- 206.
• Lee MK, Park JS, Na HS (2005) Proximate compositions of green garlic powder and microbiological properties of bread with green garlic. Korean J. Food Preserve 12(1), 95-100.
• McGuire RG (1992) Reporting of objective color measurements. HortSci 27(12), 1254-1255.
• Nambiar VS, Sharma M (2014) Carotene content of coriander leaves (Coriandrum sativum). Amaranth. Red (Amaranthus Sp. Green garlic (Allium sativum) and Mogri (Raphanus caudatus) and its products. J App Pharm Sci 4(8), 069-074.
• Soccol CR, Vandenberghe LPS, Rodrigues C, Pandey A (2006). New perspectives for citric acid production and application. Food Technol Biotechnol 44(2), 141-149.
• Tapiero H, Townsend DM, Tew KD (2004) Organosulfur compounds from alliaceae in the prevention of human pathologies. Biomed Pharmacother 58,183-93.
• Tsouvaltzis P. Siomos AS. Gerasopoulos D (2006) Effect of hot water treatment onleaf extension growth. fresh weight loss and color of stored minimally processedleeks. Postharvest Biol and Technol 39, 56-60.
• Upadhyay RK (2016) Garlic: A potential source of pharmaceuticals and pesticides: A review. Intern J Green Pharm 10(1), 1-28.
• Zor TT (2006) Kastamonu sarımsağının (Allium sativum L.) allicin ve alliin içeriğinin HPLC ile belirlenmesi. Yüksek Lisans Tezi. Ankara Üniversitesi. Fen Bil. Ens., Gıda Mühendisliği ABD. 75 s.