Delayed harvesting, low-temperature storage, classification and processing of multiple factors affect the changes of characteristic components during garlic growth and storage

Garlic is a condiment that people use every day, and it is rich in nutrients

Delayed harvest is beneficial to accumulation of allicin

"China is the world's most important garlic producer, consumer and exporter.

Allicin is a highly regarded functional nutrient in garlic

During the growth of garlic plants, the contents and proportions of metabolites in leaves and other organs at different growth stages were significantly different

Liu Pingxiang, the first author of the paper, said that there are both similarities and significant differences in the change rules of characteristic components in the bulbs of Shandong autumn-sown garlic and Heilongjiang spring-sown garlic bulbs

The difference is that the free amino acid content of Shandong garlic changes in a "W" shape during the growth process, while the free amino acid content of Heilongjiang Acheng purple skin garlic shows a linear upward trend, and its content level is much higher than that of Shandong garlic varieties in the later stage

Low temperature storage can ensure long-term stability of nutrition

Qian Yongzhong introduced that their research found that long-term storage of garlic at low temperature after harvesting can not only store it for more than 9 months, but also maintain the appearance and characteristic components of garlic bulbs without obvious changes in quality

Qiu Jing said that after garlic bulbs were stored at room temperature and low temperature for 290 days, the content and proportion of their metabolites were quite different

In the process of storage at room temperature, the metabolic activity of garlic bulbs is more vigorous

Relevant industry standards in China stipulate that the length of the inner bud of garlic shall not exceed 1/3 of the length of the garlic clove

Varieties in different regions should be classified and processed

"There are great differences in the nutritional quality characteristics of garlic in different regions, which can be classified, processed and utilized accordingly

Liu Pingxiang pointed out that the contents of arginine, γ-aminobutyric acid and S-allyl-L-cysteine ​​are relatively high in garlic in Heilongjiang, Liaoning and other northern provinces; tryptophan, S- -The content of methyl-L-cysteine ​​is higher

"Different varieties will also affect the content levels of various characteristic components in garlic bulbs, which are suitable for different edible and medicinal purposes such as food processing and allicin capsules

Qian Yongzhong said that the research provides technical support for timely harvesting and reasonable storage of garlic, and provides scientific basis for the selection of garlic varieties in China, the selection of raw materials for deep-processing products, and the comprehensive development and utilization of garlic by-products.

(Li Chen)

"China Food News" (May 05, 2021 Edition 04)

(Editor in charge: Gao Na)