INFLUENCE OF NANOSILVER PACKAGING ON QUALITY RETENTION OF PEELED GARLIC

The effect of nanosilver packaging on quality of peeled garlic stored at 2°C was determined.
Five different types of packaging for this experiment were studied.
They are polypropylene container containing 1% nanosilver with nanosilver cap (PPCN), polypropylene container containing 1% nanosilver with cap without nanosilver (PPN), polypropylene container and cap without nanosilver (PP), low density polyethylene coating with nanosilver (LDPE-N) and low density polyethylene without nanosilver as control for LDPE plastic bag (LDPE). Nanosilver significantly affected the quality of peeled garlic.
PPCN was effective in maintaining firmness of peeled garlic.
Nanosilver in PPCN enhanced the effectiveness of MAP by significantly reducing O2 and significantly increasing CO2 in the container.
PPCN also significantly reduced cut surface browning and acidity (reduced TTA, increased pH) of peeled garlic.
Among all the PP packaging studied, PPCN was the best packaging which could extend the shelf life and freshness of the peeled garlic for
4 weeks.
Nanosilver accelerated rooting and cut surface browning which was significantly lower in PPN compared to PP. Nanosilver in PE bag significantly reduced the ethylene inside the packaging.
However, nanosilver in LDPE bag reduced the ascorbic acid content of peeled garlic.
Nanosilver in LDPE and PP had no significant effect on TSS and lightness.
The best packaging to maintain hue and ascorbic acid content of peeled garlic was LDPE bag without nanosilver.
Peeled garlic could be stored for 8 weeks in LDPE with and without nanosilver with less cut surface browning, rooting and sprouting problems as compared to PP.

VII International Postharvest Symposium

O. Zaulia, M.N. Azhar, M. Razali, M.P. Nur Aida, M. Habsah, M. Hairiyah, M.A. Rohaya, M.Z. Zaipun , S.L. Tham, H. Hazwana

physical and chemical changes, sprouting, gas accumulation

https://doi.org/10.17660/ActaHortic.2013.1012.177