Effects of soaking and cutting wound on the water status and sensory quality of garlic clove

In order to estimate the water status and sensory quality during the process of garlic cloves, the low field nuclear magnetic resonance (LNMR) combined with sensory evaluation was used to explore a rapid method for detecting the water content and distinguishing the soaking time and cutting wound of garlic cloves.
The results showed that the water content and water status of garlic cloves was significantly affected by the initial water content and soaking time.
The garlic cloves with big cutting wound absorbed water quickly and the T23 relaxation time increased significantly during the storage with the low initial water content.
However, when the initial water content was more than 70%, the water absorption was less during soaking and NMR could not distinguish the difference in water status of garlic cloves.
Moreover, with the extension of time, the sensory quality of garlic cloves significantly decreased.
After 48 h soaking, the garlic cloves with soaking treatment had low commercial value.
This study provided a reference for rapidly detecting the quality of garlic cloves.

IV International Conference on Fresh-Cut Produce: Maintaining Quality and Safety

H. Lian, Y. Wang, Y. Peng, X. Zhang, Q. Wang, J. Shi

garlic clove, soaking, cutting wound, nuclear magnetic resonance, sensory quality

https://doi.org/10.17660/ActaHortic.2021.1319.19