Department Agricultural Engineering, University of Agricultural Sciences, GKVK, Bangalore-560 065, India.
1Department of Plant Pathology, College of Agriculture, University of Agricultural Sciences, Dharawad, India.
*Correspondence Address: Umesha, No 129, 5thCross, 1ststage, 2nd Phase, 40 feet Road, ManjunathaNagara, Bangalore, Email Id: umesh_aug15@indiatimes.com.
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.
Peeling, Pretreatment, Ventilation, Physiological loss in weight (PLW), Spoilage, Shelf life
