PVC and LDPE for packing minimally processed garlic

Abstract

Minimum processing associated with an adequate packing system has shown good results in preserving a large group of perishable horticultural produce. The present work was done to determine the effect of the number of layered of low-density polyethylene (LDPE) or polyvinyl chloride (PVC) film on the quality of minimally processed packed garlic (Allium sativum), known for its short shelf-life. Polystyrene trays containing 200 g garlic bulbils were wrapped in one to four layers of PVC or one or two layers of LDPE and stored at room temperature. Changes in weight, bulbil colouration, in-package gas composition and apparent quality were monitored for 14 days. Best results were obtained by wrapping the packages in four layers of PVC film, with insignificant weight loss (5%), changes in colour tone and saturation, and the in-pack atmosphere (O2 = 0.01% and CO2 = 13.5%) inhibited fungal growth, extending shelf-life to 13 days at 25 ± 2°C. On the other hand, the high in-package moisture in LDPE wrapping favoured fungal growth, rapidly depreciating bulbil quality. The shelf-life of minimally processed garlic can be increased by maintaining an adequate in-pack atmosphere, which can be achieved by using four layers of PVC or a another film of similar permeability.