Effects of packaging materials and storage temperature on the microbiological and physicochemical quality of garlic cloves during storage

Garlic cloves ( Allium sativum L .) are susceptible to significant quality deterioration during post-harvest storage. This study evaluated four packaging materials (waxed paper, mesh, low-density polyethylene, and perforated low-density polyethylene bags) under refrigerated (4 °C) and ambient (25 °C) conditions for 30 days. At 25 °C, garlic exhibited weight loss exceeding 18%, a decrease in firmness of more than 45%, and high microbial growth (6.5 log CFU g⁻¹). In contrast, refrigerated storage restricted weight loss to below 7% and maintained firmness across all packaging types. Allicin and pyruvic acid levels declined throughout the storage period, with storage duration exerting a more pronounced effect than packaging type. Multivariate analysis revealed significant correlations among moisture loss, firmness reduction, and microbial proliferation, accounting for more than 85% of the total variance. These findings underscore temperature control as the primary determinant of garlic quality during storage, with packaging playing a secondary role.