Factors and Control Methods for Greening of Garlic Puree

doi:10.7506/spkx1002-6630-201023025

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (23): 107-108.doi: 10.7506/spkx1002-6630-201023025

• Basic Research • Previous Articles Next Articles

Factors and Control Methods for Greening of Garlic Puree

CUI Gang

Chemical and Biological Engineering College, Yancheng Institute of Technology, Yancheng 224051, China

Received:2010-06-18 Revised:2010-11-22 Online:2010-12-15 Published:2010-12-29
Contact: CUI Gang E-mail:cuigang@ycit.cn

Abstract

Abstract:

The factors including garlic species, temperature, pH, oxidative and reducing reagents, and the control methods for greening of garlic puree were investigated in this paper. Results indicated that the greening of garlic puree did not exhibit a correlation with the species of garlic. However, the greening of garlic puree was highly sensitive to pH. The addition of reducing reagents to garlic puree has an inhibitory effect, while the addition of oxidative reagents such as hydrogen peroxide could promote the greening of garlic puree. Low temperature also provided a promotion role in the greening of garlic puree. In contrast, hightemperature storage of garlic puree can inhibit its greening.

Key words: garlic puree, greening, inhibition, promotion

CLC Number:

TS255.4

CUI Gang. Factors and Control Methods for Greening of Garlic Puree[J]. FOOD SCIENCE, 2010, 31(23): 107-108.

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Factors and Control Methods for Greening of Garlic Puree

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