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Effect of technological treatments on total pungency, browning and total bacterial count in new genotypes of garlic [electronic resource].

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Hareedy, Lobna A. M

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Language: English Summary language: Arabic Description: p.1747-1759Other title:

تأثير المعاملات التكنولوجية على المواد الحريفة والتلون والعد البكتيرى فى عصير بعض السلالات الجديدة من الثوم [Added title page title]

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Egyptian journal of agricultural research, 2003 v. 81 (4) [electronic resource].

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In: Egyptian Journal of Agricultural Research 2003.v.81(4)Summary: The possibility of producing new untraditional garlic juice prepared from different newly clonal genotype of Spanish garlic cultivars (Kaha 211,221 and 341) was tried, Environmental adaptation, chemical and physical properties for these new qenotypes as well as specified properties of bulbing and yield quality were considered. Addition of different natural anti-browning agents as Well as retained sulfur compounds were also concerned to prevent browning and preserved pungency. The effect of storage at ambient temperature (25±5°C) for 60 days was investigated Garlic juice (genotype Kaha 211 and 341) had the lowest amount of total acidity when preserved in solution (0.3% cystein + 0.3'% citric acid + 0.1% ascorbic acid) than the other treatments.

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The possibility of producing new untraditional garlic juice prepared from different newly clonal genotype of Spanish garlic cultivars (Kaha 211,221 and 341) was tried, Environmental adaptation, chemical and physical properties for these new qenotypes as well as specified properties of bulbing and yield quality were considered. Addition of different natural anti-browning agents as Well as retained sulfur compounds were also concerned to prevent browning and preserved pungency. The effect of storage at ambient temperature (25±5°C) for 60 days was investigated Garlic juice (genotype Kaha 211 and 341) had the lowest amount of total acidity when preserved in solution (0.3% cystein + 0.3'% citric acid + 0.1% ascorbic acid) than the other treatments.

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