Oleanolic acid combined with polyethylene packaging can mitigate greening of garlic paste and maintain its quality
OA inhibited the greening of garlic paste, enhanced allicin content and improved garlic flavor to extend storage period of garlic paste. Moreover, OA combined with 0.20-mm polyethylene packaging is beneficial for maitaining allicin content and the flavor of garlic paste. Therefore, this study provides a practical method for maintaining the quality of garlic paste. © 2026 Society of Chemical Industry.
Authors
- Jingying Shi
- Wenhui Li
- Pei Liu
- Zunyang Song
- Xiaoya Ren
- Mingming Huang
- Mei Dai
Institutions
- Shandong Agricultural University (CN)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2026-01-29
- DOI
- https://doi.org/10.1002/jsfa.70483
- Primary Topic
- Garlic and Onion Studies
- Type
- article
- Field-Weighted Citation Impact
- 0.00