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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국원예학회 HORTICULTURE ENVIRONMENT and BIOTECHNOLOGY HORTICULTURE ENVIRONMENT and BIOTECHNOLOGY Vol.47 No.4
- 발행연도
- 2006.8
- 수록면
- 165 - 173 (9page)
이용수
이 논문의 연구 히스토리 (4)
2006
The Chemical Basis of Green Pigment Formation('Greening') in Crushed Garlic(Allium sativum L.)Cloves
Eun-Jin Lee
,
Jung-Eun Cho
,
Seung Koo Lee
Food Science and Biotechnology
2006.12
학술저널
Effect of Storage Temperature and S-Alk(en)yl-L-Cysteine Sulfoxide on Green Pigment Formation in Crushed Garlic (Allium sativum L.) Cloves
Eun-Jin Lee
,
Jung-Eun Cho
,
Seung Koo Lee
HORTICULTURE ENVIRONMENT and BIOTECHNOLOGY
2006.08
학술저널
- 이 논문의 후속연구가 궁금하신가요?
- 연관 학술논문 또는 학술발표를 통해 보다 발전된 연구결과를 확인하실 수 있습니다.
- 이 논문의 연구 히스토리 확인하기
초록· 키워드
오류제보하기
After complete maceration of garlic (Allium sativum L.) cloves, green pigments were occasionally formed. The green pigment formation was evaluated with five garlic cultivars stored at 0, 10, and 20℃. Regardless of the cultivar, harvest time, and sprouting, the greening was observed only in garlics stored at 0 and 10℃ over 4 and 5 months, respectively, whereas garlics stored at 20℃ did not develop greening under all the experimental conditions. Three major flavor precursors in garlic cloves, (+)-S-methyl-(MCSO), (+)-S-2-propenyl (or allyl)-(2-PRENCSO, alliin), and trans-(+)-S-1-propenyl-L-cysteine sulfoxide (1-PRENCSO) were detected in this experiment. 1- and 2-PRENCSO gradually increased, but MCSO decreased with storage time at all the temperatures and in all the cultivars examined. 1-PRENCSO was detected only in greening garlics stored at 0 and 10℃ for over 4 and 5 months, respectively. Through the addition of three flavor precursors individually into the homogenates of greening garlic cloves, the possible roles of 1- and 2-PRENCSO for inducing greening were also confirmed with highly positive correlations between greening and their concentrations, r² = 0.92 and r² = 0.77, respectively, showing an increased absorbance at 590 ㎚. On the other hand, the homogenates of non-greening garlic cloves were not greened by the addition of flavor precursors, preserving their creamy colors. An alliinase inhibitor, hydroxylamine at 100 mM completely inhibited greening. Greening was finally considered as one of the various physiological responses that could be induced by prolonged low temperature storage after harvest. It was associated with an alliinase activity and the increased levels of flavor precursors, particularly 1- and 2-PRENCSO on which alliinase acted when garlic cells were finely disrupted.
목차
Abstract
Introduction
Materials and Methods
Results and Discussion
Conclusion
Acknowledgement
Literature Cited
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