The Effect of Temperature and Packaging on the Characteristics of Black Garlic During Storage

Abstract

Abstract The transformation of garlic into black garlic is a simple process that yields products beneficial to human health. The curing process, conducted at a temperature of 60-90°C for 14 days in a rice cooker, alters the garlic’s physicochemical properties. The aim of this research was to study changes in physicochemical properties during storage using various packaging types and to determine optimal storage conditions. Two different types of packaging (PET jar and Aluminium pouch were used, at different temperatures (10, 25, and 30°C). The experimental results revealed that both temperature and packaging significantly influenced moisture content. Over the course of 42 days, the average increase in water content ranged from 13% to 22% for all treatments. During storage, the biological phenomenon still occurred, and it caused changes in chemical properties. It suggests that a biological process converting sugars into acids was underway, although the changes were insignificant when using PET jar packaging at a temperature of 10°C. In conclusion, this study found that moisture content, hardness, levels of reducing sugars, and acidity total, all changed during seven weeks of storage, and the content of reducing sugars decreased, whilst acidity total increased. The best storage conditions were determined to be at 10°C using PET packaging.