Venkatachalapathy, K.DRONACHARI, MANVI2017-06-192017-06-1915-06-09Th-9337http://krishikosh.egranth.ac.in/handle/1/5810021827Garlic (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.enThesis