Quality Changes of Garlic Bulbs at Various Levels of Initial Moisture Content and Storage Temperature

Abstract

Abstract Garlic is a perishable commodity because it contains high moisture content. Therefore, a good storage method is needed to maintain its quality during storage. This study aimed to determine the effect of initial moisture content levels and storage temperature on the quality change of garlic during storage. The raw material used was garlic of the Sangga Sembalun variety. Garlic bulbs that have been initial moisture content of 60-63% (M1) and 65-68% (M2) were put into the knitted packaging. Then, it were stored for 6 months at room temperature/25-30°C (S1); low temperature/2-4°C (S2); combination of room temperature for 2 months and low temperature for 4 months (S3); and combination of room temperature for 3 months and low temperature for 3 months (S4). The results showed that the best storage of garlic at a moisture content of 60-63% with a combination of room temperature for 2 months and low temperature for 4 months, resulting in moisture loss of 2.65%, weight loss 14.85%, firmness 17.45 N, empty bulbs 7.44%, rotten bulbs 2.21% with the lowest decrease in allicin content (61,3%). These storage conditions are recommended for the long-term storage of garlic bulbs.