Quality Assessment of peeled garlic cloves packed in Plastic Punnet

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Quality Assessment of peeled garlic cloves packed in Plastic Punnet

Prof.V.S.Wadmare1, Prof. Maboodurrahman2

1Assitant Professor, 2Assitant Professor

Department of Food Engineering, KKWagh College of Food Technology, Nashik-422003. (M.S)

Abstract: Plastic punnets with different percent perforations i.e., 0 %, 1 %, 2 %, 3 %, 4 % and 5 % were used to pack peeled garlic cloves. Thicknesses of the punnet were taken as 100, 150 and 200 gauge for all percent perforation to assess the quality during storage. The Quality characteristics of garlic cloves such as physiological weight loss, pH, firmness and sensory parameter were determined at ambient and refrigerated storage condition. Overall acceptability was found maximum in treatment T9 (150 gauge with 2 % perforation) and minimum in treatment T1 (100 gauge with 0 % perforation). The 2 % perforations and 150 gauge thickness showed better result with respect to all quality parameters among different percent perforations and thickness.

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