Physico-Chemical Characteristics of Components and Their Effects on Freezing Point Depression of Garlic Bulbs

마늘의 성분조성(成分組成)과 내한성(耐寒性) 연구(硏究)

  • 박무현 (농수산물유통공사 종합식품연구원) ;
  • 김준평 (중앙대학교 식품가공학과) ;
  • 권동진 (농수산물유통공사 종합식품연구원)
  • Published : 1988.04.01


The effect of physicochemical characteristics on the freezing point depression of garlic bulb was studied to examine the reasons of cryoprotectivity in garlic bulb stored at subzero temperature. The composition of fresh garlic was characterized by having high soluble solids($40^{\circ}$ Brix; 90% on dry basis), comparing with $10^{\circ}$ Brix in case of other fruits and vegetables. Soluble solids were composed of 70% sugars, 20% protein, and 10% insoluble solids(including 3% of ash, 3% of crude fiber, and 4% of fat). The main component of sugars in garlic was fructosan with 1-29 degree of polymerization(D.P) and the fructosan of 4-5 D.P was over 50% of total fructosan. Freezing point of garlic bulb, which is a parameter of cryoprotectivity, was depressed as the concentration of soluble solids increased, and as the D.P value decreased in the same concentration of soluble solids.