Controlled atmospheres retard sprout growth, affect compositional changes, and maintain visual quality attributes of garlic

Abstract. Garlic storage is important to provide product for fresh market and fresh peeled processing. Garlic bulbs (cv. California Late) and unpeeled cloves were stored in several experiments in air and CA (0.1, 0.5, 1 % O2 in combination with 0, 5, 10, 15 and 20 % CO2) at 0-1°C for up to 6 months. Quality changes, especially sprout growth, decay and discoloration, were reduced by CO2-containing atmospheres, but the low O2 atmospheres alone generally had little benefit. Storage of garlic with CO2 atmospheres>15 % may lead to injury after 4-6 months. Fructan concentrations were similar among air and CA-stored bulbs, but notably decreased under 20 % CO2. Thiosulfinate and pyruvate concentrations were generally maintained in CO2-containing atmospheres, but increased in air- and low O2-stored garlic that permitted sprout development. Alliin concentrations were generally stable during storage up to 6 months, but in some cases decreased significantly under CO2 atmospheres. For fresh peeled garlic, atmospheres of CO2 (5-15%) in air or in low O2 (1-3%) were effective in retarding discoloration and decay at 5 and 10°C for 3 weeks