Work

Effect of Pre-peeling Treatment, Packaging and Storage Temperature on Bioactive Compounds and Post Harvest Life of Minimally Processed Garlic Cloves

Year: 2018

Type: article

Abstract: A study on mechanically peeled garlic cloves was carried out to study the effect of various pre-treatments, coating treatments and storage conditions on the shelf life of peeled cloves.The coated and uncoated samples were stored at ambient and refrigerated conditions (5°C) and were packed in low density polyethylene (LDPE) of 150 gauges thickness.The qualitative analysis of stored samples was done in terms of total colour difference, ascorbic acid, titrable acidity, pyruvic acid and allicin content.Sensory evaluation was done on the basis of odour rating and visual appearance.The quality of samples was analyzed during storage on regular basis.The study revealed that refrigerated storage helped in better retention of the quality parameters and enhanced the shelf life of both control and hot air treated peeled cloves up to 18 days.Taking into account the non-significant effect of roller speed on peeling efficiency, it was found that physical parameters such as colour, visual appearance, odour and biochemical parameters such as titrable acidity, pyruvic acid and allicin content were best retained for control samples peeled at 300 roller speed stored under refrigerated conditions without any coating treatment.

Source: International Journal of Microbiology Research

DOI: 10.9735/0975-5276.10.6.1232-1239

Authors: MANINDER KAUR, PREETINDER KAUR, AMRIT KAUR

Institution: Punjab Agricultural University

Language: English

Topic: Postharvest Quality and Shelf Life Management

Subfield: Plant Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: diamond

Funder: Punjab Agricultural University