This study was performed to investigate changes in the quality characteristics and chemical compounds in garlic
shoots by blanching for different time (0, 0.5, 1, 2, 3, and 4 min). The color (L, a, and b values), texture profile
(hardness, springiness, chewiness, gumminess, and cohesiveness), total vitamin C, total sugar, total polyphenol and
flavonoid, chlorophyll a and b contents, total pyruvate and thiosulfinate contents of the blanched garlic shoots were
examined. As the blanching time increased, the L and b values decreased, while the a value increased. Hardness,
chewiness, springiness and gumminess of the blanched shoots were significantly lowered with the increasing blanching
time. Vitamin C content of raw garlic shoot was 1.62 mg/100 g while that of the blanched garlic shoots was
0.16~0.24 mg/100 g, implying vitamin C loss into blanching water and destruction by heat. The total sugar and
polyphenol contents were fluctuated during blanching, but over 75% of their initial levels were retained under
all blanching conditions. The total flavonoid contents increased as the blanching time increased. The chlorophyll
a content did not show significant change with blanching time, but the chlorophyll b content significantly decreased.
These results suggest that blanching for 2 min could be the best for retaining beneficial compounds and desirable
quality of garlic shoot.