Effects of Preharvest and Postharvest Treatments on the Storage Life and Quality of Garlic (Turkish with English Abstract)

Öz

Garlic (Allium sativum L.) has been used to treat many diseases as well as a food flavoring for many years. In the last twenty years, consumers' trend for foods which have high nutritional value and therapeutic activity has led to an increase in the studies on nutritional value of garlic worldwide.The importance and necessity of the involvement of garlic in daily nutritional programs is emphasized much more than ever in recent years as a result of its antibiotic, antioxidant and anti-carcinogenic properties. Garlic is a species which can be stored longer than other vegetables. In our country, garlic can only be stored, often without cooling, at 0-5 oC, 60-70 % relative humidity for at least 3-4 months in warehouses. Today, no treatment is made in pre and post storage of garlic in Turkey. Storage of garlic in controlled atmosphere and the modified atmosphere is commonly made with different irradiation, chemicals, and heat treatment in abroad. In this study, results of studies on the effect of pre and postharvest treatments on the storage life and quality of garlic were reviewed.

Anahtar Kelimeler

• Garlic (Allium sativum L.), storage life, quality, antioxidant, anti-carcinogenic

Hasat Öncesi ve Hasat Sonrasi Uygulamalarin Sarimsakta Depo Ömrü ve Kaliteye Etkisi

Öz

Sarımsak (Allium sativum L.), yıllardan beri yemeklere lezzet verici olarak kullanılmasının yanı sıra birçok hastalığı tedavi etmek için de kullanılmaktadır. Son yirmi yıl içinde dünyada tüketicilerin besin değeri ve tedavi edici özellikleri yüksek olan gıdalara yönelmesi, sarımsağın besin değerine yönelik çalışmaları artırmıştır. Bu tür’ün, antibiyotik, antioksidant ve antikanserojenik özelliğinden dolayı pek çok ülkede günlük beslenme programlarında yer almasının önemi ve gerekliliği son yıllarda daha fazla vurgulanmaktadır. Sarımsak, diğer sebzelere kıyasla uzun süre depolanabilecek bir türdür. Ülkemizde genellikle soğutmasız ve adi depolarda saklanan sarımsaklar, genel olarak 0-5 oC sıcaklıkta, % 60-70 nispi nemde en az 3-4 ay muhafaza edilebilir. Günümüzde Türkiye’de sarımsaklarda depolama öncesi ve sonrası herhangi bir uygulama yapılmamaktadır. Yurtdışında ise farklı ışın, kimyasal ve sıcaklık uygulamaları ile birlikte yaygın olarak kontrollü atmosferde ve modifiye atmosferde depolama yapılmaktadır. Bu çalışmada, hasat öncesi ve hasat sonrası yapılan uygulamaların sarımsakta depo ömrü ve kaliteye etkisi konusunda yapılan araştırmaların sonuçları derlenmiştir.

Anahtar Kelimeler

• Sarımsak (Allium sativum L.), depo ömrü, kalite, antioksidan, anti kanserojen

Kaynakça

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