EFFECT OF PRETREATMENTS AND PACKAGING ON STORAGE OF PEELED GARLIC (Allium sativum L.)
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Date
15-06-09
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University of Agricultural Sciences, Bangalore
Abstract
Garlic (Allium sativum L.) is the second most widely cultivated spice used next to
onion. Peeled garlic is one of the minimally processed produce. Peeled garlic cloves are
used as a convenient vegetable which has increased its presence in food service markets.
Consumption of garlic is increasing because of its various medicinal values on human
beings. A study on peeled garlic cloves was undertaken to evaluate the effect of
pretreatments (CaCl2 and gingelly oil) and untreated samples in packages (LDPE and
HDPE) with 0.3% ventilation and without ventilation. The storage studies of these
samples were carried out under refrigerated condition (100C) and their quality was
evaluated. The storage life of peeled garlic cloves in gingelly oil pretreated samples with
HDPE package without ventilation had a shelf life of 42 days; CaCl2 pretreated samples
with HDPE package without ventilation had a shelf life of 30 days. Untreated samples
with HDPE package without ventilation had a shelf life of 18 days. The results of
statistical analysis (CRD) at 5 % level of significance showed that there was significant
difference between control and pretreated samples. As compared to ventilated packages,
the unventilated packages showed good results regarding quality parameters and shelf
life. There was a slight decrease in firmness of peeled garlic cloves in gingelly oil
pretreated samples as compared to CaCl2 pretreated samples and untreated samples. The
contents of pyruvic acid (pungency), oleoresin and vitamin C decreased slightly during
the storage period, while total soluble solids increased slightly during refrigerated
storage. The sprouting ratio and rooting score were controlled by using gingelly oil
coating with unventilated packages. Low oxygen content effectively inhibited respiration
rates, mechanical injuries of minimally processed products speed up the deterioration rate
of fresh produce this cause rooting , sprouting , browning and loss quality of peeled
garlic cloves.The final finding is that gingelly oil treatment with HDPE package maintained
good quality and long shelf life of 42 days. Pretreatment affects the garlic in order to
reduce the aroma on consumption.