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KMID : 0903619900310030213
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Journal of the Korean Society for Horticultural Science
1990 Volume.31 No. 3 p.213 ~ p.218
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Factors Affecting Browning and Its Control Methods in Chopped Garlic
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Abstract
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There was browning after processing of dormant garlic cloves. Browning was prevented by adding 1% citric acid during the processing. The application of 1% citric acid lowered pH (4.0∼5.0) and maintained high Hunter color value `L´ and decreased activity of polyphenoloxidase (PPO). Citric acid with 20% water treatment was less effective than citric acid treatment alone. Application of citric acid with soybean oil inhibited browning more efficiently. The chopped garlic stored at 4℃ also showed less browning. Antioxidant treatments showed more or similar severe discoloration compared to the control.
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