Effect of Storage Temperatures and Modified Atmosphere Packaging on Sprouting and Quality Attributes of Fresh Peeled Garlic Cloves

This study was conducted during the 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 compared with passive MAP as a control on sprouting and rooting delay and maintaining quality attributes of freshly peeled garlic cloves during storage at 5 and 10 degrees 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 degrees C were the best in all quality attributes compared to those stored at 10 degrees C. However, peeled garlic cloves packed in active MAP at 3% O2 + 15% CO2 and stored at 5 degrees 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 or discolora-tion after 20 days of storage at 5 degrees C, while those stored at 10 degrees C gave a good appearance after 16 days of storage. Cloves packed in 3% O2 + 95% N2 gave an excellent appearance for 16 days of storage at 5 degrees C and gave a good appearance after 12 days of storage at 10 degrees C. Whereas, passive MAP gave an unsalable appearance at the end of storage at 5 degrees C and 10 degrees C.