Vegetos

References

Akan S (2019) Evaluation and comparison of some parameters in four garlic varieties. J Instit Sci Technol 9:1866–1875


Akan S, Tuna Gunes N (2021) Potential effects of storage period, warehouse locations, and methyl jasmonate in long-term stored garlic bulbs. Turk J Agric for 45:79–90


Akan S, Gunes NT, Yanmaz R (2019) Methyl jasmonate and low temperature can help for keeping some physicochemical quality parameters in garlic (Allium sativum L.) cloves. Food Chem 270:546–553


AOAC (1990) Official Methods of Analysis In: Association of Official Analytical Chemists, Washington, DC, USA


Bates LS, Waldren RP, Teare ID (1973) Rapid determination of free proline for water-stress studies. Plant Soil 39:205–207


Chen S, Shen X, Cheng S, Li P, Du J, Chang Y, Meng H (2013) Evaluation of garlic cultivars for polyphenolic content and antioxidant properties. PLoS ONE 8(11):e79730. https://doi.org/10.1371/journal.pone.0079730


Cheng B, Lian H, Liu Y, Yu X, Sun Y, Sun X, Shi Q, Liu S (2016) Effects of selenium and sulfur on antioxidants and physiological parameters of garlic plants during senescence. J Integr Agric 15:566–572


Dronachari M, Venkatachalapathy K, Rajashekarappa KS (2010) Effect of pretreatments and packaging on shelf-life of peeled garlic cloves. J Dairy, Foods Home Sci 29(2):130–135


Fei ML, Tong LI, Wei LI, De Yang L (2015) Changes in antioxidant capacity, levels of soluble sugar, total polyphenol, organosulfur compound, and constituents in garlic clove during storage. Industril Crops Prod 69:137–142


Folin O, Denis W (1915) A colorimetric estimation of phenol and phenol and derivatives in urine. J Biol Chem 22:305–308


Galani JHY, Patel JS, Patel NJ, Talati JG (2017) Storage of fruits and vegetables in refrigerator increases their phenolic acids but decreases the total phenolics, anthocyanins and vitamin C with subsequent loss of their antioxidant capacity. Antioxidants 6:59–78


Ghasemi K, Bolandnazar S, Tabatabaei SJ, Pirdashti H, Arzanlou M, Ebrahimzadeh MA, Fathi H (2015) Antioxidant properties of garlic as affected by selenium and humic acid treatments. N Z J Crop Hortic Sci 43:173–181


Hacıseferoğulları H, Özcan M, Demir F, Çalışır S (2005) Some nutritional and technological properties of garlic (Allium sativum L). J Food Eng 68(4):463–469


He Y, Fan GJ, Wu CE, Kou X, Li TT, Tian F, Gong H (2019) Influence of packaging materials on postharvest physiology and texture of garlic cloves during refrigeration storage. Food Chem 298:125019. https://doi.org/10.1016/j.foodchem.2019.125019


Kuru Berk S, Taş A, Kibar H, Gündoğdu M (2022) An in-depth study on shelf-life indicators of red raspberry (Rubus idaeus L) in correlation to putrescine treatments and storage duration. J Food Proce Preser. 46(8):e16785. https://doi.org/10.1111/jfpp.16785


Marsic NK, Necemer M, Veberic R, Ulrih NP, Skrt M (2019) Effect of cultivar and fertilization on garlic yield and allicin content in bulbs at harvest and during storage. Turk J Agric for 43:414–429


Martins N, Petropoulos S, Ferreira IC (2016) Chemical composition and bioactive compounds of garlic (Allium sativum L.) as affected by pre- and post-harvest conditions: a review. Food Chem 211:41–50. https://doi.org/10.1016/j.foodchem.2016.05.029


Nagata M, Yamashita I (1992) Simple method for simultaneous determination of chlorophyll and carotenoids in tomato fruit. Nippon Shokuhin Kogyo Gakkaishi 39:925–928


Naheed Z, Cheng Z, Wu C, Wen Y, Ding H (2017) Total polyphenols, total flavonoids, allicin and antioxidant capacities in garlic scape cultivars during controlled atmosphere storage. Postharvest Biol Technol 131:39–45


Randle WM, Lancaster JE (2002) Sulfur compounds in Alliums in relation to flavour quality. In: Publishing CABI (ed) Allium Crop Science: Recent Advances; Currah L. Wallingford, UK


Sharma A, Chetani R (2017) A review on the effect of organic and chemical fertilizers on plants. Int J Res Appl Sci Eng Technol 5(11):677–680. https://doi.org/10.22214/ijraset.2017.2103


Sharma P, Sharma SR, Dhall RK, Mittal TC, Bhatia S (2020) Physio-chemical behavior of γ-irradiated garlic bulbs under ambient storage conditions. J Stored Prod Res 87:101629. https://doi.org/10.1016/j.jspr.2020.101629


Spies JR (1957) Colorometric procedures free amino acids. Methods Enzymol 3:468–471


Suleria HAR, Butt MS, Khalid N, Sultan S, Raza A, Aleem M, Abbas M (2015) Garlic (Allium sativum): Diet based therapy of 21st century-A review. Asian Pacific J Trop Dis 5(4):271–278


Turfan N (2020) Variation in chemicals and growth parameters of Taşköprü garlic. Turk J Agri Food Sci Technol 8(4):847–854


Turfan N (2022) Comparison of bulb yield, some bioactive compound, and elemental profile of Taşköprü garlic (Allium sativum L.) grown in greenhouse and open field conditions. J Tekirdag Agri Faculty 19:248–261


Turfan N, Kurnaz A, Alay M, Sarıyıldız T (2016) Determining of some chemical properties in Taşköprü garlic stored in different conditions. Kastamonu Univer J Fores Facu 16:427–437


Woldetsadik SK, Workneh TS (2010) Effects of nitrogen levels, harvesting time and curing on quality of shallot bulb. Afr J Agric Res 5:3342–3353