PVC and LDPE for packing minimally processed garlic

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. Copyright © 2002 John Wiley & Sons, Ltd.