Storage time and quality of garlic, amarante cv

Authors

  • Vania Déa de Carvalho
  • Sára Maria Chalfoun de Souza "Empresa de Pesquisa Agropecuária de Minas Gerais, Secretaria da Agricultura do Estado de Minas Gerais, Centro Tecnológico do Sul de Minas Gerais.
  • Celeste Maria Patto de Abreu
  • Sílvio Julio de Rezende Chagas "Empresa de Pesquisa Agropecuária de Minas Gerais.

DOI:

https://doi.org/10.1590/S1678-3921.pab1991.v26.3511

Keywords:

<i>Allium sativum</i>, pyruvic acid, essential oil, industrial index

Abstract

The objective of this work was to determine the effect of storage time on garlic (Allium sativum) cv. Amarante bulb quality. Weight lost, total solids, piruvic acid, titratable acidity, essential oil and industrial index values of garlic (Allium sativum) cv. Amarante at 0, 30, 60, 90, 120 and 150 days of post-harvest storage period. Pyruvic acid, titratable acidity and weight lost values of bulbs increased and total solids decreased with post-harvest storage. The best essential oil values were obtained at 0 and 120 post-harvest storage days. The best time period to obtain the highest values of industrial index was 60 to 120 days of post-harvest storage.

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Published

1991-10-01

How to Cite

Carvalho, V. D. de, Souza, S. M. C. de, Abreu, C. M. P. de, & Chagas, S. J. de R. (1991). Storage time and quality of garlic, amarante cv. Pesquisa Agropecuaria Brasileira, 26(10), 1679–1684. https://doi.org/10.1590/S1678-3921.pab1991.v26.3511

Issue

v.26, n.10, out. 1991

Section

FOOD TECHNOLOGY