Effect of storage conditions on the stability of physical and chemical characteristics of Thai garlic

Abstract

Thai garlic production during periods of market excess will cause the price of garlic to fall, posing a major problem for
farmers. If the quality of garlic can be preserved for a longer period, it will create a business opportunity for farmers to sell garlic for processing into black garlic products, which can increase their income in another way. In this study, the researchers aimed to investigate the effect of storage conditions on the stability of the physical and chemical characteristics of Thai garlic. The objective of this study was to find the optimum storage conditions for 24 samples of early-maturing garlic and medium-maturing garlic, at temperatures of 1 and 4 degrees Celsius and relative humidity of 10-30% and 40-60% for 30 and 60 days. High-Performance Liquid Chromatography (HPLC) is the instrument used to study S-allylcysteine. The study found that the storage conditions of physical characteristics of early-maturing garlic and medium-maturing garlic: storage time of 60 days. The texture of garlic cloves is soft, but the shine is reduced. This does not cause the garlic cloves to become dry or lose moisture. The storage conditions of both garlic varieties on chemical characteristics by the Kruskal-Wallis Test found that at 60 days under 4 degrees Celsius and 40-60% relative humidity, the light garlic variety gave the highest average SAC content of 2.70 mg/g and was the most suitable condition, significantly different from other conditions at the level of 0.05. And which early- medium-maturing garlic gave the highest average value of S-allylcysteine (SAC), averaging 2.70 milligrams per gram. And medium-maturing garlic gave the highest average value of S-allylcysteine (SAC), averaging 0.98 milligrams per gram. The results of this study found that storage conditions of fresh garlic can increase SAC in garlic.