The Effects of the Preservation Conditions on Physical Properties and Bio-active Substance of Garlic (Allium sativum L.)

Garlic (Allium sativum L.) is a plant species native to Central Asia and has been widely grown in other regions such as Mediterranean regions as well as Asia, Europe and Africa. Determining the optimal time of storage is very important in maintaining stable garlic agricultural supply chain. In this study, we aim to identify optimal storage conditions and packaging materials that allow maintaining highest nutritional values of garlic. Garlic was harvested and stored at different temperatures and storage time. A wide range of quality parameters of garlic were taken into account including total polyphenol content, total flavonoid content, antioxidant activity, free radical scavenging activity, moisture and weight loss. The results of the study show that, at 0 °C, garlic bulbs showed minimal mass weight loss (0.49%) and stabilized polyphenol content. The change of DPPH free radical activity and the total flavonoid content in garlic bulbs stored under different temperature conditions were minor. Lastly, net cloth packaging introduced favorable loss of weight of garlic bulbs during prolonged storage.