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PACKAGING AND STORAGE OF MINIMAL PROCESSED GARLIC (ALLIUM SATIVUM L)

Article Id: ARCC719 | Page : 207 - 211
Citation :- PACKAGING AND STORAGE OF MINIMAL PROCESSED GARLIC (ALLIUM SATIVUM L).Asian Journal of Dairy and Food Research.2012.(31):207 - 211
Gagandeep Kaur Sidhu, Satish Kumar and Sadhna Arora
Address : Department of Processing and Food Engineering, Punjab Agricultural University, Ludhiana – 141 004, India

Abstract

The effect of different types of packaging material and storage condition on the quality of minimal processed garlic was studies. Two varieties of garlic i.e. PG 01 and PG-117 commonly grown in Punjab were packed in different polymeric films with common thickness  of 37.5 um viz. high density polyethylene (HDPE), low density polyethylene (LDPE), polypropylene (PP) and in a plastic tray as a control. Samples were stored at ambient and refrigerated conditions. Changes in moisture content and color occurred linearly in all the packaging materials. The minimum change in moisture content and color of peeled cloves was observed in LDPE for both the varieties and storage condition. It has been concluded that out of the two varieties PG-01 has longer storage life than the latter. Garlic cloves could be stored in LDPE film for 5 days at room temperature and more than 15 days at refrigerated conditions. Statistical analysis showed that storage period, storage condition and packaging material have a significant effect at 5% level of significance on the moisture content and color of the samples; whereas variety has a non significant effect on the quality parameters.

Keywords

Garlic Packaging Storage Moisture colour.

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