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KMID : 0380620220540010080
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Korean Journal of Food Science and Technology
2022 Volume.54 No. 1 p.80 ~ p.87
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Alterations in qualities of different cultivation types of garlic during storage: Changes assessed by ultrasonic and organic acid treatment
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You Gwang-Yeon
Hwang Young
Kim Kyung-Mi
Cho Yong-Sik
Jang Hyun-Wook
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Abstract
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We investigated the effects of organic acid and ultrasonication treatment in maintaining the quality of garlic during storage. Samples were exposed for 5 min to either ultrasonication at 60oC, 1% citric acid, or 0.5% fumaric acid.
Presence of microorganisms and minerals, hardness, and color were compared during storage at 4oC for 28 days. The total aerobic bacterial count remained low. No proliferation of Escherichia coli was observed after treatment with fumaric acid or ultrasonication, and mold proliferation was inhibited by ultrasonication. The mineral content of the northern type garlic was higher than that of the southern type. Exposure to fumaric acid did not result in a substantial difference in hardness until 21 days of storage, at which time there was a decrease in the L-value in each cultivation type. Our results indicate that treatment with 0.5% fumaric acid for 5 min was effective in reducing the abundance of microorganisms during storage without affecting the hardness or color in garlic.
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KEYWORD
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garlic, microorganism, ultrasonication, organic acid, quality control
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