Conventional and advanced packaging and storage technology of leek (Allium ampeloprasum var. porrum): A Review

Abstract

Leek (Allium porrum L.), belonging to the Alliaceae family, is a biennial herbaceous plant. It is a tetraploid (2n=32). They are native to Middle Asia, while its secondary centres of development and spread were in Western Asia and the Mediterranean region. Kaempferol is the most significant flavonoid aglycone found in leeks. Leeks are also used as medicine in addition to being a food. The primary health advantages include anti-asthma, antiseptic, diuretic, antioxidant, antibacterial, and antifungal properties. Additionally, it helps shield skin from harm and lowers the risk of gastrointestinal disorders. Leek roots also contain alliin which is non-toxic to the human body and can be used to preserve food and increase its shelf life. Recent studies also reported that leek portions ultrasonic extracts can be used in the food sector to preserve products from oxidation. Furthermore, when frozen unblanched leek slices are packaged with nitrogen after a year in frozen storage, the amount of sulfur compounds in the slices does not increase and the development of an off flavor is inhibited. It can also be stored up to 14 days when stored at modified atmosphere. In conclusion, using contemporary biotechnology techniques, new leek cultivars with increased productivity and adaptability must be created. Other health-related substances like folates and polyphenols, as well as the quantitative assessment of enzyme activities should all be included in future research as they contribute to the potential health benefits of vegetable products.

Keywords

• allium
• leek
• nutritional value
• pharmaceutical property
• packaging: storage