Storage of garlic bulbs (Allium sativum L.): A review

Abstract

Storage of garlic for extended availability during lean season of bulbs of satisfactory quality is a multidimensional issue, which comprises various pre‐ and post‐harvest parameters. The main aims of storage bulb crops are to sustain the “quality capital” present at harvest and to fulfill consumer demand for extended accessibility of adequate quality of bulbs. Hence, increasing garlic yield and improving bulb quality are the specified characteristics for garlic farmers, sellers, and consumers. Proper pre‐ and post‐harvest management is essential to maintain the quality characteristics like the content of dry matter, pungency, total soluble solids, sugars, skin color, and integrity. Timely irrigation and appropriate fertilization are important preharvest parameters whereas proper curing and storage parameters viz., temperature, relative humidity, ventilation, packaging material, and processing treatments are postharvest factors. In this article, a review has been made to describe the conventional and improved structures for storage and the influence of storage practices on quality parameters of garlic bulbs, so as to reduce the postharvest losses through proper storage methods and further valorize garlic bulbs. Practical Applications The storage losses of the garlic are very high due to the lack of proper storage structures. The physiological weight losses and losses due to diseases are the main storage losses in garlic. The postharvest losses during storage are up to 40% under ambient conditions causing the increase of the market price at a microlevel and decrease availability at the macrolevel. Thus, the promotion and encouragement for eco‐friendly effective storage technologies to overcome these storage losses is aimed to accomplish the need of the ever‐growing population.

Potential effects of storage period, warehouse locations, and methyl jasmonate in long-term stored garlic bulbs

“…It was thought that high temperature and RH at the Ankara location enhanced the WL of garlic bulbs. Madhu et al (2019) stated that WL is greatly influenced by the storage temperature. Nei et al (2007) found that WL of stored garlic bulbs was 3.5%-4% at 25 °C, Sukkaew and Tira-Umphon (2012) found 4%-11% WL at room temperature for 120 days storage, and Purwanto et al ( 2019) determined 18.76% WL at room temperature at the end of the storage period.…”

Quality Changes of Garlic Bulbs at Various Levels of Initial Moisture Content and Storage Temperature

“…Helminthosporium allii Campanile. According to Madhu et al [14], the weight of garlic bulbs infected with Penicillium rot disease or blue mold rot becomes light and then the cloves become soft, spongy, and at an advanced stage, the cloves decompose into green or gray powder. Fusarium rot is caused by the fungus Fusarium spp.…”

Garlic greening: Pigments biosynthesis and control strategies

“…With the exception of "Laba" preparation, in which garlic greening is desired (Tao et al, 2016), this phenomenon strongly affects the consumers' perception, reducing garlic marketability (Zang et al, 2013). Different strategies have been adopted by farmers, sellers, and retailers to control greening, including management of environmental conditions during storage and usage of additives added directly on garlic cloves (Madhu et al, 2019).…”

“…First attempts were made to evaluate the impact of application of both γ-irradiation and high hydrostatic pressure on development of green color during storage of garlic (Ceci et al, 1992;Hong and Kim, 2001). Thanks to the slowing of certain metabolic processes and inhibition of enzymes such as polyphenol oxidase, both technologies were effective in preventing germination, senescence, and browning (Farkas, 2006;Hong and Kim, 2001;madhu et al, 2019), but no impact on the development of greening and its related enzymes was recorded. In addition, high-pressure treatments probably damaged garlic tissues, thus promoting the contact between alliinase and its substrates S-alk(en)ylcysteine sulfoxides (Tao et al, 2016).…”