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• W2296477773 abstract "Two varieties of garlic, namely, G-1 and G-323 were analyzed for changes in their physical and physico-chemical composition during storage for observing the efficacy of different doses of gamma irradiation (0.075, 0.10 and 0.15 kGy) applied 120 days after harvest at ambient temperature (18-32°C & 55-65% RH) followed by modified atmosphere packaging of the minimally processed garlic cloves of both the varieties for 28 days at 10oC. In general, in fresh garlic, moisture (62.17%), total sugars (18%), starch(7.2%), protein (6.12%), fibre (0.77%), acidity (0.03%), total antioxidant activity (14.63 μmole Trolox/g), pyruvic acid (49.02 μmol/g), respiration (13.21 mg CO2/kg/hr) and ethylene evolution rate (0.19 μlit/kg/hr) were higher in variety G-1 variety as compared to G-323 whereas TSS(40 o Brix), ash (16.03%, fat (0.91%), ascorbic acid (6.55mg/100g) and total phenols (142.1mg/100g) were more in G-323 variety. Effect of irradiation on physical, physiological and biochemical parameters in garlic during storage of both the varieties revealed that overall 0.1 kGy irradiation dose was most successful followed by 0.15 and 0.075 kGy for checking sprouting, controlling decay (22%, 28% in G-1 and G-323 varieties respectively), PLW (8.2% and 7.6% in G-1 and G-323 varieties respectively), ethylene evolution (1.15 μl/kg/hr, 1.05 μl/kg/hr in G-1 and G-323 varieties respectively) and retention of overall quality parameters like antioxidants (12.81μmoltrolox/gm and 13.99 μmoltrolox/gm) in G-1 and G-323 varieties respectively) during storage in comparison to non-irradiated samples. Among two varieties studied, variety G-323 performed better with regard to changes in physiological and biochemical parameters. In minimally processed garlic cloves, a non-significant increase in PLW and suppression of sprouting under MA storage conditions with 5% CO2 and 1-2% O2 for both irradiated and non-irradiated samples was seen. Higher percentage of CO2 (10 and 15%) was detrimental to overall quality of irradiated samples. MA storage of samples with 5% CO2 and 1-2% O2 was found to be more effective for retaining quality parameters such as firmness (7.12N) total antioxidant activity(7.12 μ mol Trlox/g), total phenols (124 mg/100g) and pyruvic acid (30.4μmol/g) and minimizing respiration rate (6.21mg CO2/kg/hr) throughout the storage period irrespective of treatment and variety used. Thus it is evident from our studies that irradiation can be applied successfully for increasing the postharvest shelf life of garlic. Application of irradiation at dose of 0.1 kGy is successful for post harvest dormancy break. Also freshness of minimally processed garlic cloves can be suitably retained till 28 days of storage under MA conditions of 5% CO2 and 1-2% O2. U;wure:is.k izla LNr yglqu dh :ikarfjr okrkoj.k esa iSdsftax" @default.
• W2296477773 created "2016-06-24" @default.
• W2296477773 creator A5088263309 @default.
• W2296477773 date "2013-01-01" @default.
• W2296477773 modified "2023-09-27" @default.
• W2296477773 title "MODIFIED ATMOSPHERIC PACKAGING OF MINIMALLY PROCESSED GARLIC CLOVES" @default.
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• W2296477773 hasPublicationYear "2013" @default.
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