EFFECT OF TECHNOLOGICAL TREATMENTS ON TOTAL PUNGENCY, BROWNING AND TOTAL BACTERIAL COUNT IN NEW GENOTYPES OF GARLIC
HAREEDY, L., ASFOUR, H., EL-ATAWY, Y., GAD, M. (2003). EFFECT OF TECHNOLOGICAL TREATMENTS ON TOTAL PUNGENCY, BROWNING AND TOTAL BACTERIAL COUNT IN NEW GENOTYPES OF GARLIC. EKB Journal Management System, 81(4), 1747-1759. doi: 10.21608/ejar.2003.298657
LOBNA A. M. HAREEDY; HELMY ASFOUR; YEHYA S. EL-ATAWY; MOHAMED R. GAD. "EFFECT OF TECHNOLOGICAL TREATMENTS ON TOTAL PUNGENCY, BROWNING AND TOTAL BACTERIAL COUNT IN NEW GENOTYPES OF GARLIC". EKB Journal Management System, 81, 4, 2003, 1747-1759. doi: 10.21608/ejar.2003.298657
HAREEDY, L., ASFOUR, H., EL-ATAWY, Y., GAD, M. (2003). 'EFFECT OF TECHNOLOGICAL TREATMENTS ON TOTAL PUNGENCY, BROWNING AND TOTAL BACTERIAL COUNT IN NEW GENOTYPES OF GARLIC', EKB Journal Management System, 81(4), pp. 1747-1759. doi: 10.21608/ejar.2003.298657
HAREEDY, L., ASFOUR, H., EL-ATAWY, Y., GAD, M. EFFECT OF TECHNOLOGICAL TREATMENTS ON TOTAL PUNGENCY, BROWNING AND TOTAL BACTERIAL COUNT IN NEW GENOTYPES OF GARLIC. EKB Journal Management System, 2003; 81(4): 1747-1759. doi: 10.21608/ejar.2003.298657

EFFECT OF TECHNOLOGICAL TREATMENTS ON TOTAL PUNGENCY, BROWNING AND TOTAL BACTERIAL COUNT IN NEW GENOTYPES OF GARLIC

Egyptian Journal of Agricultural Research
Article 19, Volume 81, Issue 4, December 2003, Page 1747-1759  XML PDF (3.14 MB)
Document Type: Original Article
DOI: 10.21608/ejar.2003.298657
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Authors
LOBNA A. M. HAREEDY1; HELMY ASFOUR2; YEHYA S. EL-ATAWY1; MOHAMED R. GAD1
1Food Technology Research Institute, Agricultural Research Center, Giza, Egypt
2Horticulture Research Institute, Agricultural Research Center, Dokki, Giza, Egypt
Abstract
The possibility of producing new untraditional garlic juice pre­pared from different newly clonal genotype of Spanish garlic cultivars (Kaha 211, 221 and 341) was tried. Environmental adaptation, chemical and physical properties for these new genotypes as well as specified properties of bulbing and yield quality were considered. Addition of dif­ferent natural anti-browning agents as well as retained sulfur compounds were also concerned to prevent browning and preserved pungency. The effect of storage at ambient temperature (25±5°C) for 60 days was in­vestigated. Garlic juice (genotype Kaha 211 and 341) had the lowest amount of total acidity when preserved in solution (0.3% cystein 0.3% citric acid + 0.1% ascorbic acid) than the other treatments. Total pun­gency was concentrated in garlic juice (genotype Kaha 221) when pre­served in the same solution. This treatment could protect the pungency of garlic juice before and after storage up to 60 days. Garlic juice (geno­type Kaha 211) preserved with solution (1.0% NaCI, 0.5% citric acid, 2.0% soybean oil and 0.1% cystein), had a good color index compared with the other treatments. Meanwhile, garlic juice (genotype, Kaha 341) preserved in solution (0.3% cysteine i 0.3% citric acid + 0.1 ascorbic acid) retained a sharp clearly juice. Any colony forming unit of either to­tal bacterial count or fungi were not detected during 60 days of storage especially in genotypes Kaha 211 and 221. The new clonal genotypes (Kaha 211, 221 and 341) of Spanish garlic cultivars could be used to produce a good quality of garlic juices and added values if compared with other old varieties. So, the research recommend and encourage these new genotypes for cultivating in Egypt and may be especially, used for exportation.
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