Studies on the Modified Atmosphere Packaging of Green Garlic
Lin, D. L.
Two types of green garlic, the hard stem type and the tender stem type, were packaged in sealed low density polyethylene (LDPE) bags (40μm thickness, 81 × 50 cm in size) and stored at 0℃. The bags were filled with the following modified atmosphere: 5% CO2, 10% CO2 of fresh air, before storage. After five days the air composition within the sealed bags reached an equilibrium of 4~6% CO2 and 11~15% O2. In addition, there was about 1 ppm ethylene accumulated in the sealed bags. After two months storage there were little deterioration in those packaging treatments while the control treatment, which is packaged in perforated bags, showed leaf yellowing, roting and stem toughening. The weight loss of all the sealed treatments was less than 1.5%, while the control was 4.02% after two months storage. These results showed that green garlic the beneficial can tolerate up to 5% CO2 with effects of retarded senescence and reduced decay. A self-generated modified atmosphere within the sealed package can extend the storage life of green garlic to two months when storing at 0 ℃.
Keywords: green garlic, modified atmosphere package, quality, carbon dioxide.
Accepted for publication: September 20, 1993.