EFFECTS OF IRRADIATION AND STORAGE ON THE FLAVOR OF GARLIC BULBS CV RED
作者： OSVALDO A. CURZIO , ALICIA B. POMILIO , LILIANA N. CECI
DOI: 10.1111/J.1365-2621.1991.TB07971.X
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摘要: The effects of 50 Gy gamma irradiation 30 days after harvest on the flavor garlic bulbs cv “Red” during storage at room temperature for 300 were evaluated. contents sulfur compounds and enzymatic pyruvate (EP) determined by GLC spectrophotometry as a measure intensity. Upon comparison irradiated nonirradiated no differences observed in EP, cyclic disulfide 144-1 + 144-11 (GLC-induced rearrangment products allicin, chief component), diallyl (DADS). At end both samples showed significant reduction EP. On contrary, DADS underwent an increase treatments.
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