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A STUDY ON STORAGE OF MINIMALLY PROCESSED GARLIC (ALLIUM SATIVUM L.)

Article Id: ARCC999 | Page : 126 - 130
Citation :- A STUDY ON STORAGE OF MINIMALLY PROCESSED GARLIC (ALLIUM SATIVUM L.).Asian Journal of Dairy and Food Research.2011.(30):126 - 130
Umesh*, Satish Naik, T.L. Prakasha1 and K. Venkatachalapathy umesh_aug15@indiatimes.com
Address : Department Agricultural Engineering, University of Agricultural Sciences, GKVK, Bangalore - 560 065, India.

Abstract

To optimize the methods to extend shelf life of minimally processed garlic (Allium sativum L.) viz., peeled by machine peeling, oven peeling, conventional peeling, and flame peeling methods, were pretreated with Potassium metabisulphite @ 0.3%, packed in polythene bags with 2 and 4% ventilation and stored in cold storage at 0±10C. The results revealed that with the increase in the per cent ventilation, weight loss and spoilage was more. The peeled garlic treated with KMS and packed in 2% ventilated polythene bags had recorded higher shelf life of 29 days for oven, 28 days for conventionally peeled, 27 days for machine peeled and 17 days for flame peeled garlic.

Keywords

Peeling Pretreatment Ventilation Physiological loss in weight (PLW) Spoilage Shelf life.

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