The Role of Short-Term Storage on Physicochemical Quality of Black Garlic Bulbs and Peeled Cloves

Abstract

Black garlic is produced by fermentation of raw garlic under controlled conditions with high humidity and temperature. To date, many studies have been carried out on processing technology of black garlic but little is known about the storage conditions, which are the main indicators for affecting food quality of black garlic. Also knowing proper storage conditions of black garlic is essential to meet the requirements of global and domestic markets. Therefore, the research aimed to determine the effects of short-term storage periods (21 days) on the physicochemical quality of bulbs and peeled cloves of black garlic during storage at 4 °C and 55-70% relative humidity in the kraft paper bags. During the storage period, soluble solids content, pH, browning intensity (L*), color (a*, b*), titratable acidity (citric and lactic acid), water activity, antioxidant capacity, and total phenolic content were analyzed. As a result, the storage as black garlic bulbs had a positive effect on pH, color (a*), lactic and citric acid. Moreover, antioxidant capacity and total phenolic content were maintained in stored black garlic bulbs during storage period. Storage as peeled clove was only effective on color b* value. In general, this research demonstrated that short-term storage under conducted conditions did not lead to detrimental changes in physicochemical attributes of black garlic. More studies are needed to explain the effects of different storage conditions on the quality of black garlic.