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최선태(Sun Tay Choi),배로나(Ro-Na Bae),정대성(Dae-Sung Chung),임채일(Chae Il Lim),정승룡(Seung Ryong Cheong),Kyu-Seob Chang 한국원예학회 2005 원예과학기술지 Vol.23 No.1
This study was conducted to investigate the quality characteristics of etiolated garlic leaf as a new leafy vegetable and the condition of quality maintenance. Vitamin C and total dietary fiber (TDF) content of etiolated garlic leaf were higher than those of garlic bulb, and enzymatic-pyruvic acid content was smaller than garlic bulb. The antioxidative activity of etiolated garlic leaf was a little lower than that of garlic bulb. The typical quality change of etiolated garlic leaf was softening and decay, but those phenomena were reduced by trimming treatment after harvest. Among packaging methods to prevent greening of etiolated garlic leaf, the opaque film reduced color change especially, however when etiolated garlic leaf was stored at low temperature, greening was not occurred in any packaging. Among the quality of etiolated garlic leaf, trimming loss was suppressed stored at 0 and 5℃, and vitamin C content was maintained effectively stored at 0 and 5℃ until 8 days.