Variation In Quality And Acceptability Of Minimally Processed Garlic In Response To Gamma-Irradiation And Packaging During Refrigerated Storage

In this study, the effect of different doses of gamma rays (0-2.5 kGy) and packages (polypropylene, perforated polypropylene, vacuum packages) on the acceptable shelf life of minimally processed garlic cloves was assessed under refrigerated conditions. It was observed that physiological loss in weight, firmness, total soluble solids, ascorbic acid, allicin content, colour (L, a, b, C, H, Delta E and BI) and total plate count varied significantly (p<0.05) with storage days and irradiation dose levels. Physiological loss in weight was significantly higher in vacuum packages and increased with storage duration. The total soluble solids increased, whereas, firmness decreased with storage period in both the irradiated and control minimally processed garlic cloves in all the packaging treatments. The total colour difference and browning index of irradiated minimally processed increased after storage. Ascorbic acid significantly decreased with storage and increased with higher irradiation dose levels whereas allicin content increased with increase in irradiation dose. Better microbial quality of minimally processed garlic cloves was maintained in unperforated polypropylene packages in both control and irradiated samples. Highest overall acceptability scores were obtained by garlic cloves irradiated @ 2.5 kGy irrespective of packages but quality parameters decreased to a lower value at this dose treatment. Thus, minimally processed garlic cloves maintained the best quality for 77 days in refrigerated storage (4 +/- 1 degrees C; 65 +/- 5% RH) when these were irradiated with gamma rays @1.5 kGy after packaging in polypropylene packages of 150 gauge.