Asian Journal of Dairy and Food Research, volume 29 issue 2 (june 2010) :

EFFECT OF PRETREATMENTS AND PACKAGING ON SHELF-LIFE OF PEELED GARLIC CLOVES

M. Dronachari, K.Venkatachalapathy, K.S.Rajashekarappa

Affiliations

¹Department of Agricultural Engineering University of Agricultural Sciences, Bangalore - 560 065, India.

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Cite article:- Dronachari M., K.Venkatachalapathy, K.S.Rajashekarappa (2024). EFFECT OF PRETREATMENTS AND PACKAGING ON SHELF-LIFE OF PEELED GARLIC CLOVES. Asian Journal of Dairy and Food Research. 29(2): . doi: .

ABSTRACT

A study on minimally processed garlic was carried out to study the effect of different packages
on the keeping quality during refrigerated storage. Peeled garlic cloves pretreated with CaCl2,
gingelly oil and untreated garlic samples packed in LDPE and HDPE with 0.3% ventilation and
without ventilation were stored at 100C and 60-70% RH. A respiration rate of untreated garlic
cloves was higher than pretreated garlic cloves. Colour values L*and a* values showed a decreasing
trend, while b* showed an increasing trend. The firmness of garlic cloves decreased at a steady
rate with the increase in duration of the refrigerated storage. The sprouting ratio and rooting
score were higher in ventilated packages than unventilated packages. At the end of storage
ascorbic acid content, pyruvic acid (pungency), oleoresin, protein decreased as storaged days
increased, total soluble solids also increases as storage days increases. The shelf life of peeled
garlic cloves pretreated with gingelly oil was enhanced from 18 to 42 days in the HDPE package
without ventilation.

KEYWORDS

REFERENCES

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Asian Journal of Dairy and Food Research

EFFECT OF PRETREATMENTS AND PACKAGING ON SHELF-LIFE OF PEELED GARLIC CLOVES

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