Subzero temperature storage of fresh garlic: Scientific efforts and commercial success

IF 2.7 2区农林科学 Q1 ENTOMOLOGY

Journal of Stored Products Research Pub Date : 2025-06-21 DOI:10.1016/j.jspr.2025.102735

Moo Hyun Park , Ho Moon Seog , Dong Sun Lee

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引用次数: 0

Abstract

Fresh garlic high in soluble solids content has a low freezing temperature and is capable of staying at a supercooled state without ice crystallization even below the freezing point for long time. This unique characteristic, presumably conferred by high soluble carbohydrate composition, enables the garlic bulbs to be stored at subzero temperature of −1.5 to −5 °C with minimum quality change almost for a year. The benefits are inhibition of sprouting and decay along with an affordable wider control window of temperature and humidity compared to conventional chilled storage of -1–0 °C and 60–75 % relative humidity. Complete curing is prerequisite for safe application of the subzero temperature storage and varietal differences in freezing tolerance should also be considered. Commercial applications and practices of the subzero temperature storage can supply fresh garlic bulbs of good quality year round in the market contributing to alleviation of seasonal price fluctuations. This technology has potential to be applied to minimally processed products such as peeled garlic cloves, fresh cut slices, and paste. It may also be combined with other preservation techniques such as controlled atmosphere storage, modified atmosphere packaging, and active packaging tools.

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低温储存新鲜大蒜：科学努力和商业成功

可溶性固形物含量高的新鲜大蒜，冷冻温度低，即使在冰点以下也能长期保持过冷状态，不发生冰晶。这种独特的特性，可能是由高可溶性碳水化合物组成所赋予的，使大蒜球茎能够在零下1.5至- 5°C的零下温度下储存近一年，质量变化最小。与-1-0°C和60 - 75%相对湿度的传统冷藏相比，其优点是抑制发芽和腐烂，同时具有可承受的更宽的温度和湿度控制窗口。完全熟化是低温贮藏安全应用的先决条件，同时还应考虑品种的抗冻性差异。低温贮藏的商业应用和实践，可以全年为市场提供新鲜优质的大蒜球茎，缓解季节性价格波动。这项技术有可能应用于最低限度加工的产品，如去皮蒜瓣、新鲜切片和酱。它也可以与其他保存技术相结合，如可控气氛储存、改性气氛包装和活性包装工具。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Stored Products Research 生物-昆虫学

CiteScore

5.70

自引率

18.50%

发文量

112

审稿时长

45 days

期刊介绍： The Journal of Stored Products Research provides an international medium for the publication of both reviews and original results from laboratory and field studies on the preservation and safety of stored products, notably food stocks, covering storage-related problems from the producer through the supply chain to the consumer. Stored products are characterised by having relatively low moisture content and include raw and semi-processed foods, animal feedstuffs, and a range of other durable items, including materials such as clothing or museum artefacts.