STUDIES ON THE QUALITY OF GARLIC STORED IN FRESH AND CONTROLLED ATMOSPHERE CHAMBERS

Abstract

After analyzing scientific articles and conducting chemical research, we can say that garlic (Allium sativum) is a very useful vegetable in the public diet. It has excellent antibacterial, anti-inflammatory, and antifungal properties, but the best chemical composition is fresh, unprocessed, unaffected by storage conditions or other factors. Therefore, in order to absorb the best substances, it is recommended to use them fresh. In this work, storage of garlic in chambers with different atmospheres was used, two chambers that maintained 60-70% humidity and temperatures of 0 and 2°C performed best. The amounts of soluble solids, phenols and ascorbic acids were analyzed. Storage changes have shown that garlic is not suitable for storage above 2°C and atmospheric maintenance with CO₂, O₂ and N₂ gases. Due to excessive temperature, there is a risk of losing the raw materials during storage for a long time, as they start to mold and rot.