Loss Assessment during Postharvest and Handling of Thai Garlic Used for Processing
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| Xuất bản năm: | Horticulturae vol. 9, no. 4 (2023), p. 482 |
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| Tác giả chính: | |
| Tác giả khác: | , , , , , |
| Được phát hành: |
MDPI AG
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| Những chủ đề: | |
| Truy cập trực tuyến: | Citation/Abstract Full Text + Graphics Full Text - PDF |
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MARC
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| 001 | 2806550133 | ||
| 003 | UK-CbPIL | ||
| 022 | |a 2311-7524 | ||
| 024 | 7 | |a 10.3390/horticulturae9040482 |2 doi | |
| 035 | |a 2806550133 | ||
| 045 | 2 | |b d20230101 |b d20231231 | |
| 100 | 1 | |a Sunanta, Piyachat |u Postharvest Technology Research Center, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand; Plant Bioactive Compound Laboratory (BAC), Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand | |
| 245 | 1 | |a Loss Assessment during Postharvest and Handling of Thai Garlic Used for Processing | |
| 260 | |b MDPI AG |c 2023 | ||
| 513 | |a Journal Article | ||
| 520 | 3 | |a Garlic is one of the most economically important crops cultivated and consumed worldwide. The rising demand for garlic in the functional food market is driven by the growing interest in using processed products and supplements for benefits in health and wellbeing. Prior to processing, freshly harvested Thai garlic undergoes six distinct curing procedures; however, the losses and initial quality evaluation of the cured garlics have never been assessed. The research aims to evaluate losses and types of biomass during post-harvest processing using lab scale waste composition and mass–flow analyses, which align with the bio-circular green economic approach. Qualitative process flow diagrams (PFD) of each curing procedure were outlined, and the volume of post-harvest loss and types of biomasses were recorded. The study found that the overall losses during garlic curing were significantly higher than those associated with curing the bulb with root attached and the bulb alone. Moisture loss (>60%) was the greatest type of loss, followed by through biomass during initial and minimal processing. The aerial part accounted for >40% of total biomass loss, while root and skin were variable, depending on whether the initial process was conducted before or after curing. In terms of quality, the study found that the total phenolic and flavonoid content of garlic decreased after curing, and the level of total reducing sugar significantly decreased from the day of harvest. This result can be used as the criterion for handling Thai garlic after harvest. In addition, the biomass produced by postharvest processing can be utilised as a raw material for biorefinery extraction. | |
| 651 | 4 | |a Thailand | |
| 653 | |a Flavonoids | ||
| 653 | |a Agricultural production | ||
| 653 | |a Food products | ||
| 653 | |a Post-harvest decay | ||
| 653 | |a Moisture effects | ||
| 653 | |a Lignin | ||
| 653 | |a Functional foods & nutraceuticals | ||
| 653 | |a Biomass | ||
| 653 | |a Value chain | ||
| 653 | |a Skin | ||
| 653 | |a Environmental impact | ||
| 653 | |a Raw materials | ||
| 653 | |a Moisture content | ||
| 653 | |a Qualitative analysis | ||
| 653 | |a By products | ||
| 653 | |a Quality assessment | ||
| 653 | |a Sustainable development | ||
| 653 | |a Garlic | ||
| 653 | |a Cellulose | ||
| 653 | |a Curing | ||
| 653 | |a Supply chains | ||
| 653 | |a Economic analysis | ||
| 653 | |a Phenolic compounds | ||
| 653 | |a Biorefineries | ||
| 653 | |a Phenols | ||
| 653 | |a Economic importance | ||
| 653 | |a Economic | ||
| 653 | |a Environmental | ||
| 700 | 1 | |a Kontogiorgos, Vassilis |u School of Agriculture and Food Sciences, The University of Queensland, Brisbane, QLD 4072, Australia | |
| 700 | 1 | |a Leksawasdi, Noppol |u Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; Cluster of Agro Bio-Circular-Green Industry (Agro BCG), Chiang Mai University, Chiang Mai 50100, Thailand | |
| 700 | 1 | |a Phimolsiripol, Yuthana |u Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; Cluster of Agro Bio-Circular-Green Industry (Agro BCG), Chiang Mai University, Chiang Mai 50100, Thailand | |
| 700 | 1 | |a Wangtueai, Sutee |u Cluster of Agro Bio-Circular-Green Industry (Agro BCG), Chiang Mai University, Chiang Mai 50100, Thailand; College of Maritime Studies and Management, Chiang Mai University, Chiang Mai 50200, Thailand | |
| 700 | 1 | |a Wongkaew, Malaiporn |u Program of Food Production and Innovation, Faculty of Integrated Science and Technology, Rajamangala University of Technology Lanna, Chiang Mai 50300, Thailand | |
| 700 | 1 | |a Sarana Rose Sommano |u Plant Bioactive Compound Laboratory (BAC), Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand; Cluster of Agro Bio-Circular-Green Industry (Agro BCG), Chiang Mai University, Chiang Mai 50100, Thailand; Department of Plant and Soil Science, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand | |
| 773 | 0 | |t Horticulturae |g vol. 9, no. 4 (2023), p. 482 | |
| 786 | 0 | |d ProQuest |t Agriculture Science Database | |
| 856 | 4 | 1 | |3 Citation/Abstract |u https://www.proquest.com/docview/2806550133/abstract/embedded/75I98GEZK8WCJMPQ?source=fedsrch |
| 856 | 4 | 0 | |3 Full Text + Graphics |u https://www.proquest.com/docview/2806550133/fulltextwithgraphics/embedded/75I98GEZK8WCJMPQ?source=fedsrch |
| 856 | 4 | 0 | |3 Full Text - PDF |u https://www.proquest.com/docview/2806550133/fulltextPDF/embedded/75I98GEZK8WCJMPQ?source=fedsrch |