Abstract
ABSTRACT This study investigates the influence of storage environments and packaging materials on peeled garlic's physicochemical, phytochemical, and microbiological stability ( Allium sativum L .) during a 30‐day storage period. Four packaging materials, waxed paper (WP.B.), perforated low‐density polyethylene (P‐LDPE), low‐density polyethylene (LDPE), and mesh bags (M.B.), were evaluated under two storage conditions: refrigeration at 4°C and ambient temperature at 25°C. A comprehensive set of quality indicators was monitored, including firmness, moisture content, total soluble solids (TSS), titratable acidity (TA), pH, color change, pyruvic acid, allicin content, and microbial counts. Results revealed that storage temperature was the dominant factor influencing quality degradation. Peeled garlic stored at 25°C exhibited rapid declines in firmness, allicin, and pyruvic acid, alongside significant increases in weight loss, color change, and microbial loads. In contrast, refrigerated storage significantly slowed deterioration, particularly when combined with breathable packaging materials like (WP.B.) and (P‐LDPE), which maintained higher levels of bioactive compounds and reduced microbial proliferation. Correlation matrix analysis showed strong negative correlations between storage time and key quality parameters (firmness: r = −0.981, allicin: r = −0.999), while principal component analysis (PCA) confirmed the clustering of spoilage‐related variables along PC1 under ambient conditions. These findings highlight the need for targeted storage strategies and the development of advanced, intelligent packaging technologies. The study recommends modeling degradation kinetics, exploring thermodynamic parameters for bioactive stability, and integrating multi‐topic microbial profiling for predictive quality control. This approach will enable more sustainable, science‐driven garlic storage solutions tailored to diverse postharvest supply chains.
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Claims 12
Claim · model-written summary
At 25°C, peeled garlic showed declining firmness.
- Taxon
- Allium sativum L .
Allium sativumt0 - Organ / stage
- Peeled garlice0
- Treatment
- 25°Ce0
- Outcome
- firmnesse0
- Direction
- declinese0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Peeled garlic stored at 25°C exhibited rapid declines in firmness, allicin, and pyruvic acid, alongside significant increases in weight loss, color change, and microbial loads.”
t0“Allium sativum L .”
Claim · model-written summary
At 25°C, peeled garlic showed declining allicin.
- Taxon
- Allium sativum L .Allium sativumt0
- Organ / stage
- Peeled garlice0
- Treatment
- 25°Ce0
- Outcome
- allicine0
- Direction
- declinese0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Peeled garlic stored at 25°C exhibited rapid declines in firmness, allicin, and pyruvic acid, alongside significant increases in weight loss, color change, and microbial loads.”
t0“Allium sativum L .”
Claim · model-written summary
At 25°C, peeled garlic showed declining pyruvic acid.
- Taxon
- Allium sativum L .Allium sativumt0
- Organ / stage
- Peeled garlice0
- Treatment
- 25°Ce0
- Outcome
- pyruvic acide0
- Direction
- declinese0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Peeled garlic stored at 25°C exhibited rapid declines in firmness, allicin, and pyruvic acid, alongside significant increases in weight loss, color change, and microbial loads.”
t0“Allium sativum L .”
Claim · model-written summary
At 25°C, peeled garlic showed increasing weight loss.
- Taxon
- Allium sativum L .Allium sativumt0
- Organ / stage
- Peeled garlice0
- Treatment
- 25°Ce0
- Outcome
- weight losse0
- Direction
- increasese0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Peeled garlic stored at 25°C exhibited rapid declines in firmness, allicin, and pyruvic acid, alongside significant increases in weight loss, color change, and microbial loads.”
t0“Allium sativum L .”
Claim · model-written summary
At 25°C, peeled garlic showed increasing color change.
- Taxon
- Allium sativum L .Allium sativumt0
- Organ / stage
- Peeled garlice0
- Treatment
- 25°Ce0
- Outcome
- color changee0
- Direction
- increasese0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Peeled garlic stored at 25°C exhibited rapid declines in firmness, allicin, and pyruvic acid, alongside significant increases in weight loss, color change, and microbial loads.”
t0“Allium sativum L .”
Claim · model-written summary
At 25°C, peeled garlic showed increasing microbial loads.
- Taxon
- Allium sativum L .Allium sativumt0
- Organ / stage
- Peeled garlice0
- Treatment
- 25°Ce0
- Outcome
- microbial loadse0
- Direction
- increasese0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Peeled garlic stored at 25°C exhibited rapid declines in firmness, allicin, and pyruvic acid, alongside significant increases in weight loss, color change, and microbial loads.”
t0“Allium sativum L .”
Claim · model-written summary
Refrigeration with breathable packaging slowed garlic deterioration.
- Taxon
- Allium sativum L.Allium sativumt0
- Organ / stage
- Peeled Garlic Clovest0
- Treatment
- refrigerated storagee0
- Outcome
- deterioratione0
- Direction
- slowede0
- Qualifier
- breathable packaging materialse0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“refrigerated storage significantly slowed deterioration, particularly when combined with breathable packaging materials like (WP.B.) and (P‐LDPE), which maintained higher levels of bioactive compounds and reduced microbial proliferation.”
t0“Peeled Garlic Cloves ( Allium sativum L. )”
Claim · model-written summary
Refrigeration with breathable packaging higher garlic bioactive compounds.
- Taxon
- Allium sativum L.Allium sativumt0
- Organ / stage
- Peeled Garlic Clovest0
- Treatment
- refrigerated storagee0
- Outcome
- bioactive compoundse0
- Direction
- highere0
- Qualifier
- breathable packaging materialse0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“refrigerated storage significantly slowed deterioration, particularly when combined with breathable packaging materials like (WP.B.) and (P‐LDPE), which maintained higher levels of bioactive compounds and reduced microbial proliferation.”
t0“Peeled Garlic Cloves ( Allium sativum L. )”
Claim · model-written summary
Refrigeration with breathable packaging reduced garlic microbial proliferation.
- Taxon
- Allium sativum L.Allium sativumt0
- Organ / stage
- Peeled Garlic Clovest0
- Treatment
- refrigerated storagee0
- Outcome
- microbial proliferatione0
- Direction
- reducede0
- Qualifier
- breathable packaging materialse0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“refrigerated storage significantly slowed deterioration, particularly when combined with breathable packaging materials like (WP.B.) and (P‐LDPE), which maintained higher levels of bioactive compounds and reduced microbial proliferation.”
t0“Peeled Garlic Cloves ( Allium sativum L. )”
Claim · model-written summary
Storage time correlated negatively with garlic firmness.
- Taxon
- Allium sativum L .Allium sativumt0
- Treatment
- storage timee0
- Outcome
- firmnesse0
- Direction
- negativee0
- Value
- r = −0.981e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Correlation matrix analysis showed strong negative correlations between storage time and key quality parameters (firmness: r = −0.981, allicin: r = −0.999)”
t0“Allium sativum L .”
Claim · model-written summary
Storage time correlated negatively with garlic allicin.
- Taxon
- Allium sativum L .Allium sativumt0
- Treatment
- storage timee0
- Outcome
- allicine0
- Direction
- negativee0
- Value
- r = −0.999e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Correlation matrix analysis showed strong negative correlations between storage time and key quality parameters (firmness: r = −0.981, allicin: r = −0.999)”
t0“Allium sativum L .”
Claim · model-written summary
PCA clustered spoilage variables on PC1 under ambient conditions.
- Taxon
- Allium sativum L .Allium sativumt0
- Outcome
- clustering of spoilage‐related variablese0
- Setting
- ambient conditionse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“principal component analysis (PCA) confirmed the clustering of spoilage‐related variables along PC1 under ambient conditions”
t0“Allium sativum L .”
The same questions in other papers
storage · quality: phytochemicals · Allium sativum (garlic)Results agree
2 papers in the same direction as this paper
- positive
- positive
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.