食品加工および技術ジャーナル

概要

Shelf Life and Quality of Garlic as Influenced by Storage Conditions

El-Sayed G. Khater*, Adel H. Bahnasawy, Doha M. Ibrahim

The main aim of this work was to study the effect of storage system (cold, ventilated and traditional) and package type on the quality of garlic during storage. The results indicated that, the total accumulated weight loss increases with increasing the storage period. Storage system had a great effect on the losses, where, the traditional storage system recorded was 36.89% compared with 11.47% and 12.33% for the garlic stored in the cold and ventilated systems. The garlic stored in plastic bags recorded the highest accumulated weight loss (14.00%) when stored at ventilated storage system while the same package recorded the lowest weight losses (9.75%) when stored in the cold storage. The highest value of accumulated moisture loss (7.30%) was recorded by the garlic bulbs stored in clothes bags, while the lowest value of accumulated moisture loss (5.18%) was recorded for the garlic stored in plastic bags. Sprouting percent ranged from 14.00% to 21.79% where the cold storage system recorded the lowest percentage, and the traditional system recorded the highest sprouting. Sprouting ranged from 17.53% to 24.86 % at ventilated system storage. The highest value of empty blubs percentage of garlic (11.03%) was recorded by the garlic bulbs stored in plastic bags under ventilated storage system, while the lowest value of empty blubs percentage of garlic (2.15%) was recorded for the garlic stored in plastic bags under cold storage system.