ISSN:
1750-3841
Quelle:
Blackwell Publishing Journal Backfiles 1879-2005
Thema:
Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft
,
Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
Notizen:
The effects of 50 Gy gamma irradiation 30 days after harvest on the flavor of garlic bulbs cv “Red” during storage at room temperature for 300 days were evaluated. The contents of sulfur compounds and enzymatic pyruvate (EP) were determined by GLC and spectrophotometry as a measure of flavor intensity. Upon comparison of irradiated and nonirradiated bulbs no differences were observed in the contents of EP, cyclic disulfide compounds 144-1 + 144-11 (GLC-induced rearrangment products of allicin, the chief flavor component), and diallyl disulfide (DADS). At the end of the storage both samples showed a significant reduction in 144-1 + 144-11 and EP. On the contrary, DADS underwent an increase in both treatments.
Materialart:
Digitale Medien
URL:
http://dx.doi.org/10.1111/j.1365-2621.1991.tb07971.x
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