“…This may be due to the secretion of garlic having a certain bactericidal effect. 55,57 Strictly speaking, the number of colonies on day 0 was less than 40 CFU g −1 according to the dilution ratio in the scheme and the weight of the sample. In garlic stored at 20 °C, the largest increase was observed between 2 days and 4 days.…”
In order to understand their impacts on the preservation of fresh garlic, varying concentrations of ozone gas and different storage temperatures were tested for this experiment.
“…This may be due to the secretion of garlic having a certain bactericidal effect. 55,57 Strictly speaking, the number of colonies on day 0 was less than 40 CFU g −1 according to the dilution ratio in the scheme and the weight of the sample. In garlic stored at 20 °C, the largest increase was observed between 2 days and 4 days.…”
In order to understand their impacts on the preservation of fresh garlic, varying concentrations of ozone gas and different storage temperatures were tested for this experiment.
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