학술논문
A STUDY ON STORAGE OF MINIMALLY PROCESSED GARLIC (ALLIUM SATIVUM L.).
Document Type
Article
Source
Subject
*GARLIC
*VENTILATION
*FOOD spoilage
*POLYETHYLENE
*FOOD storage
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Language
Abstract
To optimize the methods to extend shelf life of minimally processed garlic (Allium sativum L.) viz., peeled by machine peeling, oven peeling, conventional peeling, and flame peeling methods, were pretreated with Potassium metabisulphite @ 0.3%, packed in polythene bags with 2 and 4% ventilation and stored in cold storage at 0±1°C. The results revealed that with the increase in the per cent ventilation, weight loss and spoilage was more. The peeled garlic treated with KMS and packed in 2% ventilated polythene bags had recorded higher shelf life of 29 days for oven, 28 days for conventionally peeled, 27 days for machine peeled and 17 days for flame peeled garlic. [ABSTRACT FROM AUTHOR]