Quality evaluation of modified atmosphere packed minimally processed garlic cloves

Abstract

In this study, the quality of modified atmosphere packed minimally processed garlic cloves of two Indian varieties, viz., Yamuna Safed (G-1) and Yamuna Safed-4 (G-323) were evaluated during storage. To select the most appropriate modified atmosphere conditions, 3 concentrations each of oxygen (1, 2 and 3%) and carbon dioxide (5, 10 and 15%) were selected. The minimally processed garlic cloves were packed in these 9 combinations and stored at 10ºC and 75-85% RH for 28 days. The technique of repeated measures was applied by using Proc mixed methodology to statistically measure the changes in various parameters during storage. Among the different gas compositions, samples stored with 1-2% O2 and 5% CO2 were found to be the most effective for retaining firmness, colour, total antioxidant capacity, total phenolic content and pyruvic acid of the samples and minimizing the physiological loss in weight and respiration rate throughout the storage period of 28 days irrespective of variety used.