Monitoring Changes in Biochemical and Metabolite Profiles in Garlic Cloves during Storage

• Published in: Journal of agricultural and food chemistry 2024-05, Vol.72 (17), p.10117-10126
• Main Authors: Liu, Pingxiang, Wang, Yutao, Xu, Yanyang, Weng, Rui, Qiu, Jing, Qian, Yongzhong
• Format: Article
• Language: English
• Subjects: cultivars; dormancy; flavor; food chemistry; garlic; industry; metabolism; metabolites; metabolomics; Omics Technologies Applied to Agriculture and Food; peptides; temperature
• ISSN: 0021-8561; 1520-5118; 1520-5118
• DOI: 10.1021/acs.jafc.3c08396

Storage is important for the garlic cloves industry because it is critical to enabling a year-round supply. This study aimed to investigate the changes in biochemical and metabolic profiles in garlic cloves in terms of different temperatures and cultivars during storage using nontargeted and targeted metabolomics. The results showed that the storage temperatures and times were important factors affecting the composition and metabolite content of garlic cloves. In detail, the metabolic profiling of garlic cloves changed significantly at 22 °C, which was mainly related to sprouting. Furthermore, γ-glutamyl peptide was converted into the corresponding flavor precursors or free amino acids, leading to the fluctuation in the amount of nutrients in garlic cloves. In contrast, the quality of garlic cloves remained stable for 290 days at 0 °C though metabolism still occurred, which indicated that the slight chemical changes did not impact the quality significantly and low temperature could prolong their dormancy.