EFFECT OF PRE-PEELING TREATMENT, PACKAGING AND STORAGE TEMPERATURE ON BIOACTIVE COMPOUNDS AND POST HARVEST LIFE OF MINIMALLY PROCESSED GARLIC CLOVES

MANINDER KAUR¹*, PREETINDER KAUR², AMRIT KAUR^3
1Department of Processing and Food Engineering, Punjab Agricultural University, Ludhiana, Punjab 141004, India
²Department of Processing and Food Engineering, Punjab Agricultural University, Ludhiana, Punjab 141004, India
³Department of Mathematics, Statistics and Physics, Punjab Agricultural University, Ludhiana, Punjab 141004, India
* Corresponding Author : money.mandy2790@gmail.com

Received : 25-05-2018     Accepted : 07-06-2018     Published : 30-06-2018
Volume : 10     Issue : 6       Pages : 1232 - 1239
Int J Microbiol Res 10.6 (2018):1232-1239
DOI : http://dx.doi.org/10.9735/0975-5276.10.6.1232-1239

Keywords : Garlic, Pretreatment, Mechanical peeling, Coating, Storage conditions, Physico- chemical parameters
Conflict of Interest : None declared
Acknowledgements/Funding : Author thankful to Punjab Agricultural University, Ludhiana, Punjab 141004, India
Author Contribution : All author equally contributed

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.

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