Effects of Modified Atmosphere Packaging under Different Temperatures on Quality of “Laba” Garlic Prepared by Dry Process

Xi Hong Li; Yu Wang; Xiao Feng Ju; Dan Wang

doi:10.4028/www.scientific.net/AMR.554-556.1538

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HomeAdvanced Materials ResearchAdvanced Materials Research Vols. 554-556Effects of Modified Atmosphere Packaging under...

Effects of Modified Atmosphere Packaging under Different Temperatures on Quality of “Laba” Garlic Prepared by Dry Process

Abstract:

Effects of modified atmosphere packaging (MAP) on the contents of total acid, allicin and blue pigment and yellow pigment of “Laba” garlic were investigated after storage at 0 °C, 20 °C, 37 °C for 7 days. Results showed that, compared with 20 °C and 37 °C, 0°C had the most remarkable effect on maintaining quality parameters, which were 58.5 mg/g, 0,0654 mmol/L, 0.22, 0.87 for total acid, allicin, blue pigment, yellow pigment, respectively. This study suggested that 70 μm-thick polypropylene film storage bag with 0 °C showed the best effects in maintaining the quality of “Laba” garlic during storage for 7 days and extending the storage life.

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Periodical:

Advanced Materials Research (Volumes 554-556)

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1538-1541

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.554-556.1538

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Online since:

July 2012

Authors:

Xi Hong Li, Yu Wang, Xiao Feng Ju, Dan Wang

Keywords:

Dry Process, Laba Garlic, MA Packaging, Quality, Temperature

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