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dc.contributor.author
González, Roxana Elizabeth  
dc.contributor.author
Burba, José L.  
dc.contributor.author
Camargo, Alejandra Beatriz  
dc.date.available
2015-10-05T15:37:17Z  
dc.date.issued
2013-08  
dc.identifier.citation
González, Roxana Elizabeth; Burba, José L.; Camargo, Alejandra Beatriz; A physiological indicator to estimate allicin content in garlic during storage; Wiley Blackwell Publishing, Inc; Journal Of Food Biochemistry; 37; 4; 8-2013; 449-455  
dc.identifier.issn
0145-8884  
dc.identifier.uri
http://hdl.handle.net/11336/2311  
dc.description.abstract
The aim of the present work was to evaluate the application of a physiological indicator as marker of allicin content during postharvest storage at different temperatures. Sureño INTA garlic cultivar was stored at room temperature (20C 3) and cold storage (0C 0.5). Samples were taken periodically and allicin, pyruvate content and the sprout growth were analyzed. The sprout growth was measured through of the visual index of dormancy (VID%).The results showed that regardless of storage temperature, allicin, pyruvate content and VID changed significantly during the period of the assay. For the conditions evaluated, the highest allicin content was observed at 50% and 100%VID.These facts suggest that VID% may be a suitable tool to estimate allicin level during storage  
dc.format
application/pdf  
dc.language.iso
eng  
dc.publisher
Wiley Blackwell Publishing, Inc  
dc.rights
info:eu-repo/semantics/openAccess  
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/  
dc.subject
Allicin  
dc.subject
Garlic  
dc.subject
Post Harvest  
dc.subject
Sprout Growth  
dc.subject.classification
Horticultura, Viticultura  
dc.subject.classification
Agricultura, Silvicultura y Pesca  
dc.subject.classification
CIENCIAS AGRÍCOLAS  
dc.title
A physiological indicator to estimate allicin content in garlic during storage  
dc.type
info:eu-repo/semantics/article  
dc.type
info:ar-repo/semantics/artículo  
dc.type
info:eu-repo/semantics/publishedVersion  
dc.date.updated
2016-03-30 10:35:44.97925-03  
dc.journal.volume
37  
dc.journal.number
4  
dc.journal.pagination
449-455  
dc.journal.pais
Reino Unido  
dc.journal.ciudad
Londres  
dc.description.fil
Fil: González, Roxana Elizabeth. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Mendoza; Argentina; Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Departamento de Ciencias Enológicas y Agroalimentarias. Laboratorio de Residuos Tóxicos; Argentina;  
dc.description.fil
Fil: Burba, José L.. Instituto Nacional de Tecnologia Agropecuaria. Centro Reg.cuyo Mendoza-san Juan. Estacion Exptal.agrop.la Consulta; Argentina;  
dc.description.fil
Fil: Camargo, Alejandra Beatriz. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Mendoza. Instituto de Biologia Agricola de Mendoza; Argentina; Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Departamento de Ciencias Enológicas y Agroalimentarias. Laboratorio de Residuos Tóxicos; Argentina; Instituto Nacional de Tecnología Agropecuaria. Centro Regional Cuyo Mendoza-San Juan. Estación Experimental Agropecuaria La Consulta; Argentina;  
dc.journal.title
Journal Of Food Biochemistry  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1111/j.1745-4514.2011.00647.x/abstract  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1111/j.1745-4514.2011.00647.x  

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