Allixin Accumulation with Long-term Storage of Garlic

Yukihiro Kodera; Masanori Ayabe; Kozue Ogasawara; Susumu Yoshida; Norihiro Hayashi; Kazuhisa Ono

doi:10.1248/cpb.50.405

Notes

Allixin Accumulation with Long-term Storage of Garlic

Yukihiro Kodera, Masanori Ayabe, Kozue Ogasawara, Susumu Yoshida, Norihiro Hayashi, Kazuhisa Ono

著者情報

キーワード: allixin, accumulation, long-term storage, phytoalexin, recrystallization

ジャーナルフリー

2002 年 50 巻 3 号 p. 405-407

DOI https://doi.org/10.1248/cpb.50.405

詳細

抄録

Extremely high accumulation of allixin, a phytoalexin derived from garlic, was observed in necrotic tissue areas after long-term storage. The allixin produced recrystallized on the surface of the garlic clove. The amount of allixin produced in raw garlic with necrotic tissue areas was 1400 ng/mg wet garlic, which exceeds the minimum exhibitory concentration of allixin. After approximately 2 years of storage, amount of allixin accumulated reached slightly less than 1% of the dry weight of garlic cloves.

責任著者(Corresponding author)

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