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Effect of storage conditions on phytochemical and bioactive compounds of garlic product | ||
| Biosystems Engineering and Renewable Energies | ||
| دوره 1، شماره 1، تیر 2025، صفحه 75-81 | ||
| نوع مقاله: Original Article | ||
| شناسه دیجیتال (DOI): 10.22069/bere.2025.23182.1016 | ||
| نویسندگان | ||
| Asma abdzadeh* 1؛ Tarahom Mesri Gundoshmian2؛ himan khodkam3 | ||
| 1Department of Biosystem Engineering, University of Mohaghegh Ardabili, Ardabil, Iran | ||
| 2Professor of Biosystems Engineering Dep., University of Mohaghegh Ardabili, Ardabil, Iran. | ||
| 31 PhD student in biosystem mechanics, Renewable Energy, University of Mohaghegh Ardabili, Ardabil, Iran. | ||
| چکیده | ||
| Garlic is a medicinal plant and seasoning herb with numerous properties. The quality of the product is sent to the market, factors that can get the highest rate of return by improving the conditions. In this method, the use of chemicals is reduced so that an organic product is harvested with a lower production price. Varieties of garlic with red skin compared to cultivars with white skin, often showed resistance to fungal diseases. Gene modification by gamma ray method increases the resistance of garlic against chastity and diseases. Heat treatment enhances the chemical properties of garlic, leading to the production of high-potency antioxidants. The quality of the manufactured product is related to the type and conditions of heat treatment. Manual harvesting of garlic reduces the quality of the product and increases production costs by 50% or even more, which results in receiving a product with low quality and high price. In this study, the farmers of the garlic cultivation area in East Azerbaijan city were interviewed and without exception, they complained about the cost of harvesting. According to the information recorded in this city, about 35% of the production costs of garlic are related to the harvesting stage. Due to the climatic conditions of East Azerbaijan city, garlic needs more time to dry in the field. Garlic should be kept at a low temperature to prevent the germination and growth of fungi. Bacteria and viruses cause rot in onions and garlic, and hot water is an effective method to preserve garlic from nematodes without damaging the product, which is applied in certain conditions. To get rid of the risk of viruses and produce a product free from any disease, tissue culture is used. | ||
| کلیدواژه‌ها | ||
| Antioxidant؛ Fermentation؛ Gamma Radiation؛ Garlic؛ Mechanization؛ Tissue Culture | ||
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