Potential effects of storage period, warehouse locations, and methyl jasmonate in long-term stored garlic bulbs

Potential effects of storage period, warehouse locations, and methyl jasmonate in long-term stored garlic bulbs

In this study, the effect of methyl jasmonate (MeJA) treatments (10-3 and 10-5 M) and two different storage locations such as Ankara and Taşköprü, on some quality parameters, such as weight loss, L* values, soluble solids content, firmness, titratable acidity, total phenolic content, antioxidant capacity, vitamin C and allicin content in garlic bulbs (Allium sativum cv. ‘Taşköprü’) were investigated during a storage period of six months with three replications (30 bulbs or 120 g cloves). Based on storage periods, storage locations and MeJA treatment effects, the results showed that the storage period significantly affected all parameters except allicin content. MeJA treatments positively affected weight loss, L* values, soluble solids content, total phenolics, and antioxidant capacity. At the end of the storage, the lowest weight loss was determined in 10-3 M MeJA as 7.8%, the highest L* value was 85.40 (10-5 M) and soluble solids content was maintained in 10-5 M MeJA (40.26%). Higher total phenolics and antioxidant capacity were found in 10-3 M MeJA (24.44 mg 100g-1) and 10-5 M MeJA (66.88% I), respectively. Moreover, warehouse location significantly affected L* values, titratable acidity, total phenolics While Ankara location caused the highest L* (86.07), total phenolics (26.12 mg 100g-1), and delayed increase in titratable acidity (0.89% citric acid) in samples, the highest values in allicin content (31.42 mg kg-1) was determined in samples stored in the Taşköprü location. Overall, MeJA treatment could be considered as promising treatment for long-term storage of bulbs in commercial warehouses.

___

  • Akan S (2019). Evaluation and comparison of some parameters in four garlic varieties. Journal of the Institute of Science and Technology 9: 1866-1875. doi: 10.21597/jist.541783
  • Akan S, Tuna Gunes N, Yanmaz R (2019). Methyl jasmonate and low temperature can help for keeping some physicochemical quality parameters in garlic (Allium sativum L.) cloves. Food Chemistry 270: 546-553. doi: 10.1016/j.foodchem.2018.07.085
  • Arzanlou M, Bohlooli S (2010). Introducing of green garlic plant as a new source of allicin. Food Chemistry 120: 179-183. doi: 10.1016/j.foodchem.2009.10.004
  • Asrey R, Barman K (2015). Eco-friendly postharvest treatments for fruits. In: Siddiqui MW, Patel VB, Choudhary ML, Sheraz Mahdl S (editors). Climate Dynamics in Horticultural Science: Volume 1: The Principles and Applications, 1, Florida, USA: Apple Academic Press, pp. 287-311.
  • Bayat F, Rezvani S, Nosrati AE (2010). Effect of harvesting time and curing temperature on some properties of Iranian white garlic. Acta Horticulturae 877: 869-875. doi: 10.17660/ actahortic.2010.877.116
  • Bozin B, Mimica-Dukic N, Samojlik I, Goran A, Igic R (2008). Phenolics as antioxidants in garlic (Allium sativum L., Alliaceae). Food Chemistry 111: 925-929. doi: 10.1016/j.foodchem.2008.04.071
  • Brand-Williams W, Cuvelier ME, Berset C (1995). Use of a free radical method to evaluate antioxidant activity. LWT - Food Science and Technology 28: 25-30. doi: 10.1016/S0023-6438(95)80008-5
  • Cantwell MI (2000). Garlic recommendations for maintaining postharvest quality. Retrieved October, 20, 2019 from http:/ postharvest.ucdavis.edu/Produce/ProduceFacts.
  • Cantwell MI, Kang J, Hong G (2003a). Heat treatments control sprouting and rooting of garlic cloves. Postharvest Biology and Technology 30: 57-65. doi: 10.1016/s0925-5214(03)00060-7
  • Cantwell MI, Hong G, Kang J, Nie X (2003b). Controlled atmospheres retard sprout growth, affect compositional changes, and maintain visual quality attributes of garlic. Acta Horticulturae 600: 791-794. doi: 10.17660/ActaHortic.2003.600.122
  • Casado FJ, López A, Rejano L, Sánchez AH, Montaño A (2004). Nutritional composition of commercial pickled garlic. European Food Research and Technology 219: 355-359. doi: 10.1007/s00217-004-1003-5
  • Cho HO, Kwon JH, Byun MY, Yoon HS (1984). Batch scale storage of garlic by irradiation combined with natural low temperature. Korean Journal of Food Science and Technology 16: 66-70.
  • Del Pozo A, González MI (2005). Developmental responses of garlic to temperatureand photoperiod. Agricultura Técnica 65: 119- 126. doi: 10.4067/s0365-28072005000200001
  • Dronachari M, Venkatachalapathy K, Rajashekarappa K (2010). Effect of pretreatments and packaging on shelf-life of peeled garlic cloves. Asian Journal of Dairy and Food Research 29: 130-135.
  • El-Mogy MM, Ali MR, Darwish OS, Rogers HJ (2019). Impact of salicylic acid, abscisic acid, and methyl jasmonate on postharvest quality and bioactive compounds of cultivated strawberry fruit. Journal of Berry Research 9: 333-348. doi: 10.3233/JBR-180349
  • Fei MLI, Tong LI, Wei LI, De Yang L (2015). Changes in antioxidant capacity, levels of soluble sugar, total polyphenol, organosulfur compound and constituents in garlic clove during storage. Industrial Crops and Products 69: 137-142. doi: 10.1016/j. indcrop.2015.02.021
  • Gómez CA, Herrera AO, Flórez VJ, López HB (2017). Methyl jasmonate, a degreening alternative for mandarin (Citrus reticulata L.) var. Arrayana Fruits. International Journal of Engineering Research and Applications 7: 22-29. doi: 10.9790/9622-0707062229
  • Huang CH, Hsu FY, Wu YH, Zhong L, Tseng MY et al. (2015). Analysis of lifespan-promoting effect of garlic extract by an integrated metabolo-proteomics approach. Journal of Nutritional Biochemistry 26: 808-817. doi: 10.1016/j.jnutbio.2015.02.010
  • Kang J, Lee S (1999). Modified atmosphere packaging of peeled garlic cloves. Food Science and Biotechnology 8: 68-71.
  • Kang J, Hong G (2001). Effects of storage gas concentration on the qualities of garlic (Allium sativum L.) bulb during CA storage. Korean Journal of Postharvest Science and Technology 8: 258- 263.
  • Kacjan Marsic N, Necemer M, Veberic R, Poklar Ulrih N, Skrt M (2019). Effect of cultivar and fertilization on garlic yield and allicin content in bulbs at harvest and during storage. Turkish Journal of Agriculture and Forestry 43: 414-429. doi: 10.3906/ tar-1807-134
  • Khan AS, Singh Z, Ali S (2018). Methyl jasmonate in postharvest. In: Wills RBH, Golding J (editors). Advances in Postharvest Fruit and Vegetable Technology (1st ed.). Boca Raton, FL: CRC Press, pp. 211-236
  • Lancaster JE, Shaw ML (1991). Metabolism of γ-glutamyl peptides during development, storage and sprouting of onion bulbs. Phytochemistry 30: 2857-2859. doi: 10.1016/s0031- 9422(00)98212-8
  • Ledesma A, Núñez SB, Arguello JA (1997). Bulbing physiology in garlic (Allium sativum L.) cv. “Rosado Paraguayo” II. Characterization of ontogenic stages by shoot growth dynamics and its relation to bulbing. Acta Horticulturae 433: 405-416. doi: 10.17660/actahortic.1997.433.42
  • Li L, Hu D, Jiang Y, Chen F, Hu X, Zhao G (2008). Relationship between γ-glutamyl transpeptidase activity and garlic greening, as controlled by temperature. Journal of Agricultural and Food Chemistry 56: 941-945. doi: 10.1021/jf072470j
  • Lu X, Ross CF, Powers JR, Aston DE, Rasco BA (2011). Determination of total phenolic content and antioxidant activity of garlic (Allium sativum) and elephant garlic (Allium ampeloprasum) by attenuated total reflectance-fourier transformed infrared spectroscopy. Journal of Agricultural and Food Chemistry 59: 5215-5221. doi: 10.1021/jf201254f
  • Madhu B, Mudgal VD, Champawat PS (2019). Storage of garlic bulbs (Allium sativum L.): A review. Journal of Food Process Engineering 42: e13177. doi: 10.1111/jfpe.13177
  • Martins N, Petropoulos S, Ferreira ICFR (2016). Chemical composition and bioactive compounds of garlic (Allium sativum L.) as affected by pre- and post-harvest conditions: A review. Food Chemistry 211: 40-50. doi: 10.1016/j. foodchem.2016.05.029
  • Nei D, Nakamura N, Umehara H, Roy P, Okadome H et al. (2007). Effect of temperature and gas composition on quality of garlic bulbs. Acta Horticulturae 746: 77-82. doi: 10.17660/ ActaHortic.2007.746.8
  • Ozturk A, Yildiz K, Ozturk B, Karakaya O, Gun S et al. (2019). Maintaining postharvest quality of medlar (Mespilus germanica) fruit using modified atmosphere packaging and methyl jasmonate. LWT-Food Science and Technology 111: 117-124. doi: 10.1016/j.lwt.2019.05.033
  • Pardo JE, Escribano J, Gómez R, Alvarruiz A (2007). Physicalchemical and sensory quality evaluation of garlic cultivars. Journal of Food Quality 30: 609-622. doi: 10.1111/j.1745- 4557.2007.00146.x
  • Petropoulos SA, Ntatsi G, Ferreira ICFR (2017). Long-term storage of onion and the factors that affect its quality: A critical review. Food Reviews International 33: 62-83. doi: 10.1080/87559129.2015.1137312
  • Purwanto YA, Sobir S, Naibaho N, Pratama SY Nurmalia (2019). Effects of temperature on the quality of garlic (Allium sativum L.) cv. Lumbu Kuning during storage. In: IOP Conference Series: Earth and Environmental Science 309: 012004. doi: 10.1088/1755-1315/309/1/012004
  • Queiroz YS, Ishimoto EY, Bastos DHM, Sampaio GR, Torres EAFS (2009). Garlic (Allium sativum L.) and ready-to-eat garlic products: In vitro antioxidant activity. Food Chemistry 115: 371-374. doi: 10.1016/j.foodchem.2008.11.105
  • Ram M, Kumar S, Chopra S, Kumar M (2019). Effect of exogenous application of phytohormones and fungicides on yield, quality storability and economics of garlic (Allium sativum L.). Vegetable Science 45: 249-253.
  • Sharma P, Sharma SR, Dhall RK, Mittal TC, Bhatia S (2020). Physiochemical behavior of γ-irradiated garlic bulbs under ambient storage conditions. Journal of Stored Products Research 87: 101629. doi: 10.1016/j.jspr.2020.101629
  • Soccol CR, Vandenberghe LPS, Rodrigues C, Pandey A (2006). New perspectives for citric acid production and application. Food Technology and Biotechnology 44: 141-149.
  • Sukkaew P, Tira-Umphon A (2012). Effects of storage conditions on allicin content in garlic (Allium sativum). Acta Horticulturae 969: 209-212. doi: 10.17660/actahortic.2012.969.28
  • Torun M (2015). Influence of gamma ırradiation and edible coating on shelf life of peeled garlic stored at different conditions. PhD, Akdeniz University, Antalya, Turkey.
  • Tripathi PC, Lawande KE (2006). Cold storage of onion and garlic. Technical Bulletin No. 15, pp. 1-8.
  • TurkStat (2019). Turkish Statistical Institute. Website http://www. turkstat.gov.tr/PreTabloArama.do?metod=search&araType=vt. [accessed 28.11.2019].
  • Vázquez-Barrios ME, López-Echevarría G, Mercado-Silva E, CastañoTostado E, León-González F (2006). Study and prediction of quality changes in garlic cv. Perla (Allium sativum L.) stored at different temperatures. Scientia Horticulturae 108: 127-132. doi: 10.1016/j.scienta.2006.01.013
  • Veríssimo T, Cunha LM, Gil L (2010). Impact of different disinfection treatments on the quality retention of minimally processed garlic. Acta Horticulturae 877: 627-633. doi: 10.17660/ actahortic.2010.877.82
  • Volk GM, Rotindo KE (2004). Low-temperature storage of garlic for spring planting. Hortscience 39: 571-573. doi: 10.21273/ hortsci.39.3.571
  • Wang CY (1998). Methyl jasmonate inhibits postharvest sprouting and improves storage quality of radishes. Postharvest Biology and Technology 14: 179-183. doi: 10.1016/s0925-5214(98)00047-7
  • Yang J, Meyers KJ, Van Der Heide J, Rui HL (2004). Varietal differences in phenolic content and antioxidant and antiproliferative activities of onions. Journal of Agricultural and Food Chemistry 52: 6787-6793. doi: 10.1021/jf0307144
Turkish Journal of Agriculture and Forestry-Cover
  • ISSN: 1300-011X
  • Yayın Aralığı: Yılda 6 Sayı
  • Yayıncı: TÜBİTAK
Sayıdaki Diğer Makaleler

Fine root biomass and production regarding root diameter in Pinus densiflora and Quercus serrata forests: Soil depth effects and the relationship with net primary production

Hanna CHANG, Jiae AN, Seung Hyun HAN, Yowhan SON, Seongjun KİM, Hyun-jun KİM

Seung Hyun HAN, Seongjun KİM, Hanna CHANG, Hyun-jun KİM, Jiae AN, Yowhan SON

Comparative characteristics of the amino acid composition in amaranth accessions from the VIR Collection

Diana SOKOLOVA, Tatyana SHELENGA, Olga ZVEREVA, Alla SOLOVİEVA

Effects of 1-methylcyclopropene (1-MCP) treatment on antioxidant enzymes and fruit quality parameters of cold-stored baby squash

Mehmet Seckin KURUBAŞ, Mustafa ERKAN, Jasmina SABOTIC

Evaluation of bioaccessibility and functional properties of kombucha beverages fortified with different medicinal plant extracts

Azime OZKAN KARABACAK, Canan Ece TAMER, Lütfiye YILMAZ ERSAN, Ömer Utku ÇOPUR, Tülay ÖZCAN, Senem SUNA, Sehime Gulsun TEMEL, Berra TÜRKOL KAYA

Fariba MEHRKHOU, Nurper GUZ, Ertan Mahir KORKMAZ, Naciye Sena CAGATAY

Analysis of genetic variation in an important pest, Tuta absoluta, and its microbiota with a new bacterial endosymbiont

Ertan Mahir KORKMAZ, Fariba MEHRKHOU, Nurper GÜZ, Naciye Sena ÇAĞATAY

Huseyin KABAKCİ, Goksel OZER

Potential effects of storage period, warehouse locations, and methyl jasmonate in long-term stored garlic bulbs

Selen AKAN, Nurdan TUNA GÜNEŞ

Gene expression profiles of Hsp family members in different poplar taxa under cadmium stress

Esra Nurten YER ÇELİK, Mehmet Cengiz BALOĞLU, Sezgin AYAN