Effect of storage temperatures and modified atmosphere packaging on sprouting and quality attributes of fresh peeled garlic cloves
| dc.date.accessioned | 2023-12-15T13:41:35Z | |
| dc.date.available | 2023-12-15T13:41:35Z | |
| dc.date.issued | 2023-11-30 | |
| dc.identifier | doi:10.17170/kobra-202307218411 | |
| dc.identifier.uri | http://hdl.handle.net/123456789/15304 | |
| dc.language.iso | eng | |
| dc.rights | Namensnennung 4.0 International | * |
| dc.rights.uri | http://creativecommons.org/licenses/by/4.0/ | * |
| dc.subject | garlic | eng |
| dc.subject | storage temperatures | eng |
| dc.subject | modified atmosphere packaging | eng |
| dc.subject | quality | eng |
| dc.subject | storability | eng |
| dc.subject.ddc | 500 | |
| dc.title | Effect of storage temperatures and modified atmosphere packaging on sprouting and quality attributes of fresh peeled garlic cloves | eng |
| dc.type | Aufsatz | |
| dcterms.abstract | This study was conducted during 2021 and 2022 seasons to evaluate the influence of active modified atmosphere packaging (MAP) at levels of 3% O₂ + 5% CO₂, 3% O₂ + 10% CO₂, 3% O₂ + 15% CO₂, 3% O₂ + 97% N₂, and 5% N₂ + 95% O₂ as compared with passive MAP as a control on sprouting and rooting delay and maintaining quality attributes of fresh peeled garlic cloves during storage at 5 and 10°C and 90 - 95% relative humidity for 20 days. The results indicated that all active MAP treatments were effective in reducing weight loss, colour changes, O₂ consumption, CO2 production, and polyphenol oxidase activity, retarding sprouting and rooting growth, and maintaining pyruvic acid, total phenolic contents, and the overall appearance of peeled garlic cloves during storage as compared with passive MAP (control). Also, all cloves stored at 5°C were the best in all quality attributes compared to those stored at 10°C. However, peeled garlic cloves packed in active MAP at 3% O₂ + 15% CO₂ and stored at 5°C proved to be the most effective treatment in retarding sprouting growth and preserving all the quality attributes of the cloves. Furthermore, this treatment showed the excellent appearance of cloves without any rooting and discoloration till 20 days of storage at 5°C, while those stored at 10°C gave a good appearance after 16 days of storage. Cloves packed in 3% O₂ + 95% N₂ gave excellent appearance for 16 days of storage at 5°C and gave a good appearance after 12 days at 10°C. Whereas, passive MAP gave an unsalable appearance till the end of storage at 5°C and 10°C. | eng |
| dcterms.accessRights | open access | |
| dcterms.creator | Gad El-Rab, Noura Ali | |
| dcterms.creator | Saad, Mohsen El-Sayed Mohamed | |
| dc.subject.swd | Knoblauch | ger |
| dc.subject.swd | Lagerung | ger |
| dc.subject.swd | Temperatur | ger |
| dc.subject.swd | Verpackung | ger |
| dc.subject.swd | Modifizierte Atmosphäre | ger |
| dc.subject.swd | Lebensmittelqualität | ger |
| dc.type.version | publishedVersion | |
| dcterms.source.identifier | eissn:2197-411X | |
| dcterms.source.issue | No. 4 | |
| dcterms.source.journal | Future of Food: Journal on Food, Agriculture & Society | eng |
| dcterms.source.volume | Vol. 11 | |
| kup.iskup | false | |
| dcterms.source.articlenumber | 650 |
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