processing · Quality: postharvest · Allium sativum (garlic)

EFFECT OF HARVESTING TIME AND CURING TEMPERATURE ON SOME PROPERTIES OF IRANIAN WHITE GARLIC · 2010

• positive
  Drying at 35°C reduced weight loss and spoilage of garlic bulbs in the first harvest stage compared with other treatments

  compared with other treatments

• positive
  Drying at 35 and 45°C reduced weight loss and spoilage of garlic bulbs in the second harvest stage compared with other treatments

  compared with other treatments

Garlic Under Various Drying Study and Its Impact on Allicin Retention · 2011

• positive
  Vacuum drying gave lesser colour change compared with the other drying methods.

  compared with the other methods

• positive
  Freeze drying gave lesser colour change compared with the other drying methods.

  compared with the other methods

• positive
  Heat pump combined with fluidized bed drying gave lesser colour change compared with the other drying methods.

  compared with the other methods

• positive
  Heat pump drying gave lesser colour change compared with the other drying methods.

  compared with the other methods

cited by 3 papers here

Drying of Garlic Slices (Allium SativumL.) and its Effect on Thiosulfinates, Total Phenolic Compounds and Antioxidant Activity During Infrared Drying · 2016

• positive
  Increasing infrared temperature significantly shortened drying time.

cites 1 paper herecited by 1 paper here

USING DEHYDRATED AIR IN DRYING GARLIC SLICES · 2019

• positive
  Desiccant drying yielded garlic slices with less color change than oven drying.

  compared with oven dryer

USING DEHYDRATED AIR IN DRYING FARM CROPS · 2019

• positive
  Desiccant drying gave garlic slices lower color change.

Preservation of winter garlic depending on the elements of postharvest treatment · 2020

• positive
  Drying garlic to a neck moisture of 14 % increased the marketable yield to 82.98–80.15 %, compared with non-dried garlic.

  compared with non-dried garlic

Effect of blanching and freezing on the physical properties, bioactive compounds, and microstructure of garlic ( Allium sativum L.) · 2020

• positive
  Compared with frozen fresh garlic, 45 s blanching improved hardness by 48.01%.

  compared with frozen fresh garlic

• negative
  Blanching and freezing damaged garlic mechanical and color properties after 60 or 80 s at 100 °C.

Preservation of Winter Garlic Depending on the Elements of Postharvest Treatment · 2020

• positive
  Drying to 14±1 % neck moisture raised marketable yield to 80.15 %.
• positive
  Drying to 14±1 % neck moisture raised marketable yield to 82.98 %.

Збереженість часнику озимого залежно від елементів післязбиральної доробки · 2020

• positive
  Drying garlic to 14±1% neck moisture increased marketable yield to the reported range of 82.98–80.15%.

  compared with non-dried garlic

Comparative Study on the Influence of Various Drying Techniques on Drying Characteristics and Physicochemical Quality of Garlic Slices · 2023

• positive
  PVD yielded the smallest color difference.
• negative
  MSIRD caused additional color loss.

cites 1 paper here

Influence of electrohydrodynamics on the drying characteristics and physicochemical properties of garlic · 2023

• positive
  EHD-treated garlic slices had the most attractive color compared with AD and HAD.

  compared with natural air drying (AD) and hot air drying (HAD)

cites 2 papers here

Improving the hot air drying of garlic slices by perforation synergistic alcohol pretreatment · 2023

• positive
  The PAT pretreatment reduced the drying time and energy consumed of garlic by 36.67% compared with control samples.

  compared with control

cites 1 paper here