Sustainable Garlic Production and Value Chain Development: A Holistic Review of Post‐Harvest Technological Interventions, Processing, and Product Diversification

This review explores post‐harvest technological interventions in garlic processing, preservation, and value addition to enhance product quality and shelf life. Various post‐harvest operations such as curing, drying, sorting, grading, packaging, and storage are critical in maintaining garlic's quality from farm to consumer. Traditional processing methods often lead to hygienic concerns, affecting both storage stability and consumer safety. Innovative technologies, including cryogenic grinding, irradiation, and controlled‐atmosphere storage, offer promising alternatives to minimize quality deterioration and maximize nutritional retention. Research highlights the impact of drying techniques on garlic's bioactive compounds, with freeze‐drying and vacuum drying preserving allicin and phenolic compounds effectively. Additionally, cold storage and gamma irradiation inhibit sprouting, microbial growth, and enzymatic degradation, prolonging shelf life. Developing garlic‐based value‐added products, such as powders, pastes, oils, and oleoresins, further enhances its economic potential. This paper provides a comprehensive review of existing and emerging garlic processing techniques, emphasizing their impact on quality retention and market value. The findings aim to support researchers, food engineers, and agribusiness stakeholders in improving garlic post‐harvest handling and processing for both domestic and international markets.