Improving fresh and processed garlic by irradiation under different storage conditions

Abstract

Hungarian garlic bulbs were irradiated with gamma rays (0.15 kGy) and stored at 20, 4 and -20 O C for 8 months. At the end of storage period, marketable value of bulbs increased especially with those kept under low temperatures, whereas the storage at room temperature (20 "C) produced high losses in bulbs due to infestation and/or infection in unirradiated but less in irradiated samples.Gas chromatographic analysis of volatile oils revealed the presence of 18 compounds. Diallyl disulphide and diallyl trisulphide compounds were cleary identified. Irradiation induced reduction in the percentages of these compounds especially for the first one. Cold or freezing treatment preserved the volatile sulphur contents on garlic cloves at their maximum value. Also, subsequently drying of irradiated cloves resulted in better quality than those unirradiated before drying process. It is concluded that irradiation as an alternative preservation method is useful in the improvement of storeability of fresh or dried garlic bulbs during long storage period.