Abstract
A study on mechanically peeled garlic cloves was carried out to study the effect of various pre-treatments, coating treatments and storage conditions on the shelf life of peeled cloves.The coated and uncoated samples were stored at ambient and refrigerated conditions (5°C) and were packed in low density polyethylene (LDPE) of 150 gauges thickness.The qualitative analysis of stored samples was done in terms of total colour difference, ascorbic acid, titrable acidity, pyruvic acid and allicin content.Sensory evaluation was done on the basis of odour rating and visual appearance.The quality of samples was analyzed during storage on regular basis.The study revealed that refrigerated storage helped in better retention of the quality parameters and enhanced the shelf life of both control and hot air treated peeled cloves up to 18 days.Taking into account the non-significant effect of roller speed on peeling efficiency, it was found that physical parameters such as colour, visual appearance, odour and biochemical parameters such as titrable acidity, pyruvic acid and allicin content were best retained for control samples peeled at 300 roller speed stored under refrigerated conditions without any coating treatment.
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Claims 5
Claim · model-written summary
Refrigerated storage enhanced the shelf life of control and hot-air-treated peeled garlic cloves for up to 18 days compared with ambient storage.
- Taxon
- garlic
Allium sativume0 - Organ / stage
- peeled clovese2
- Treatment
- refrigerated storagee2
- Outcome
- shelf lifee2
- Direction
- enhancede2
- Value
- up to 18 dayse2
- Comparator
- ambiente1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“mechanically peeled garlic cloves”
e1“were stored at ambient and refrigerated conditions (5°C)”
e2“refrigerated storage helped in better retention of the quality parameters and enhanced the shelf life of both control and hot air treated peeled cloves up to 18 days”
Claim · model-written summary
Refrigerated storage better retained the quality parameters of peeled garlic cloves than ambient storage.
- Taxon
- garlicAllium sativume0
- Organ / stage
- peeled clovese2
- Treatment
- refrigerated storagee2
- Outcome
- quality parameterse2
- Direction
- better retentione2
- Comparator
- ambiente1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“mechanically peeled garlic cloves”
e1“were stored at ambient and refrigerated conditions (5°C)”
e2“refrigerated storage helped in better retention of the quality parameters and enhanced the shelf life of both control and hot air treated peeled cloves up to 18 days”
Claim · model-written summary
Garlic cloves peeled at 300 roller speed, stored refrigerated without coating, best retained colour, visual appearance and odour.
- Taxon
- garlicAllium sativume0
- Treatment
- refrigerated conditionse4
- Outcome
- colour, visual appearance, odoure4
- Direction
- best retainede4
- Qualifier
- without any coating treatmente4
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“mechanically peeled garlic cloves”
e4“physical parameters such as colour, visual appearance, odour and biochemical parameters such as titrable acidity, pyruvic acid and allicin content were best retained for control samples peeled at 300 roller speed stored under refrigerated conditions without any coating treatment”
Claim · model-written summary
Garlic cloves peeled at 300 roller speed, stored refrigerated without coating, best retained titrable acidity, pyruvic acid and allicin content.
- Taxon
- garlicAllium sativume0
- Treatment
- refrigerated conditionse4
- Outcome
- titrable acidity, pyruvic acid and allicin contente4
- Direction
- best retainede4
- Qualifier
- without any coating treatmente4
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“mechanically peeled garlic cloves”
e4“physical parameters such as colour, visual appearance, odour and biochemical parameters such as titrable acidity, pyruvic acid and allicin content were best retained for control samples peeled at 300 roller speed stored under refrigerated conditions without any coating treatment”
Claim · model-written summary
Roller speed had no significant effect on the peeling efficiency of garlic cloves.
- Taxon
- garlicAllium sativume0
- Treatment
- roller speede3
- Outcome
- peeling efficiencye3
- Direction
- no_changeinferrede3
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“mechanically peeled garlic cloves”
e3“the non-significant effect of roller speed on peeling efficiency”
The same questions in other papers
storage · quality: general · Allium sativum (garlic)Positive and negative results
2 papers in the same direction as this paper · 1 in the opposite direction
- no effect
- positive
- positive
storage · quality: postharvest · Allium sativum (garlic)Results agree
6 papers in the same direction as this paper
- positive
- positive
- positive
3 papers more in this group
See all 7 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.