Effect of Packaging Materials and Storage Temperature on Garlic(Cv. Hg-17) Powder During Storage

This study evaluates the impact of packaging materials on the shelf life of lye-peeled garlic powder stored at a temperature of 10-40°C. Garlic powder quality parameters such as moisture content, allicin content, colour and sensory parameters were measured for up to 6 months period. Results revealed that increases in temperature from 10 to 40ºC significantly accelerated the degradation of measured quality attributes, especially in low-density polyethene (LDPE) than aluminium foil pouch (AFP). In contrast, AFP- packaged products stored at low temperatures showed less moisture content and higher allicin content. The rate of degradation in colour was found to be lower in AFP as compared to LDPE in storage temperature of 10-40ºC up to 6-month period. The finding highlights the selection of appropriate packaging and storage conditions at a commercial scale to maintain the quality of garlic powder attributes.