Influence of packaging materials on postharvest physiology and texture of garlic cloves during refrigeration storage

Yi He; Gong-Jian Fan; Cai-E Wu; Xiaohong Kou; Ting-Ting Li; Fang Tian; Hao Gong

doi:10.1016/j.foodchem.2019.125019

Influence of packaging materials on postharvest physiology and texture of garlic cloves during refrigeration storage

Food Chem. 2019 Nov 15:298:125019. doi: 10.1016/j.foodchem.2019.125019. Epub 2019 Jun 21.

Authors

Yi He¹, Gong-Jian Fan¹, Cai-E Wu², Xiaohong Kou³, Ting-Ting Li⁴, Fang Tian⁴, Hao Gong⁴

Affiliations

¹ Department of Food Science and Technology, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China.
² Department of Food Science and Technology, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China. Electronic address: wucaie@njfu.edu.cn.
³ School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China.
⁴ Department of Food Science and Technology, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China; Co-Innovation Center for Sustainable Forestry in Southern China, Nanjing Forestry University, Nanjing 210037, China.

PMID: 31260984
DOI: 10.1016/j.foodchem.2019.125019

Abstract

This study aims to investigate the postharvest physiology and texture of garlic cloves packaged in polyethylene terephthalate (PET), polyethylene (PE), aluminized kraft paper (AKP), single kraft paper (SKP), and mesh bag. Germination rate, electrical conductivity, respiration intensity, water content, and texture were determined during 180 d storage at -2 °C. Results showed that the germination of garlic cloves packaged in PET, PE, and AKP was effectively inhibited during storage. PE effectively reduced the degree of damage to the cell membranes of the garlic cloves. PE and SKP significantly inhibited respiratory intensity during storage. Garlic cloves water content did not change significantly in 90 d storage which packaged in PE and SKP. PE exhibited better effect on the texture and freshness of garlic cloves than the other materials. In conclusion, PE is the best packaging material for maintaining the quality attributes and extending the shelf lives of garlic cloves.

Keywords: Garlic cloves; Packaging materials; Postharvest physiology; Storage; Texture.

MeSH terms

Electric Conductivity
Food Packaging*
Food Storage
Garlic / physiology*
Germination
Polyethylene Terephthalates
Polyethylene*
Refrigeration
Water / analysis

Substances

Polyethylene Terephthalates
Water
Polyethylene