Physicochemical and physiological changes in peeled garlic (Allium sativum L.) cloves subjected to hot water treatment and aloe vera (Aloe vera L. Burm.f.) gel as edible coating
2017
Magmanlac, J.R.
Peeling of garlic provides a new opportunity to increase its market value and provide ease of utilization. The study aimed to assess the effectivity of hot water treatment and Aloe vera gel coating in reducing postharvest losses in peeled garlic cloves stored at ambient condition (27.9 deg C, 72.5% RH). Dipping peeled garlic cloves at 55 deg C for 15 minutes was effective in retarding the decline in visual quality attributed to the occurrence of brown spots and desiccation. On the other hand, dipping in 25% Aloe vera solution for 10 minutes was effective in retarding weight loss, visual quality decline, browning severity and incidence, desiccation severity and incidence. Respiration rate did not exceed 28.02 mg CO2/kg/h while ethylene production was not detected during the 30-day storage. The Aloe vera treatment was able to retain firmness, total phenolic content, antioxidant potential and pungency of the peeled garlic cloves. Simple paired difference test showed that the Aloe vera gel coating did not affect the overall sensory attribute of garlic chips. Greening and sprouting were not observed in all treatments. Sprout emergence was also not observed during storage.
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