© The Authors, 2025, Published by the Universidad del Zulia*Corresponding author: agueven@munzur.edu.tr
Keywords:
Allium sativum
Modied atmosphere packaging
MAP
Minimally processed vegetables
Modied atmosphere packaging of an endemic garlic species, Allium Tuncelianum
Envasado en atmósfera modicada de una especie endémica de ajo, Allium Tuncelianum
Embalagem em atmosfera modicada de uma espécie endêmica de alho, Allium Tuncelianum
Alper Güven
1
*
Nida Beğboğa
2
Rev. Fac. Agron. (LUZ). 2025, 42(3): e254240
ISSN 2477-9407
DOI: https://doi.org/10.47280/RevFacAgron(LUZ).v42.n3.XI
Food technology
Associate editor: Dra. Gretty R. Ettiene Rojas
University of Zulia, Faculty of Agronomy
Bolivarian Republic of Venezuela.
1
Faculty of Fine Arts & Design and Architecture/Gastronomy
and Culinary Arts Munzur Uni, Tunceli, Turkey.
2
Institute of Graduate Education, Food Technology, Munzur
Uni, Tunceli, Turkey.
Received: 22-04-2025
Accepted: 31-07-2025
Published: 24-08-2025
Abstract
Allium tuncelianum is an important endemic food ingredient
widely used in Tunceli cuisine, Turkey, because of its health benets,
and its less tangy unique avor and aroma compared to cultured
garlic. In the present study, modied atmosphere packaging (MAP)
of Allium tuncelianum, and changes in its quality during 28 days of
refrigerated storage were investigated. This study is the only study
on minimal processing of Allium tuncelianum. Eect of the initial
gas mixture during storage was investigated using two distinct
initial gas mixtures A and B: 5 % O
2
, 5 % CO
2
, 90 % N
2
, and 3 % O
2
,
8 % CO
2
, 89 moles N
2
on molar basis, respectively. Samples were
analyzed every seven days with respect to weight loss, dry matter,
water activity, total phenolic content, pH, titratable acidity, ash
content, color, degree of sprouting, and texture prole. Modied
atmosphere packaging resulted in 3.7- 4.45 g.100 g
-1
weight loss
compared with 20.67 g.100 g
-1
in the control group stored at room
temperature and humidity. No sprouting was detected in the control
group, whereas fractional sprouting was 0.875 for the MAP samples.
Therefore, the key parameter related with MAP storage of Allium
tuncelianum seems to be the moisture content of the packaging
atmosphere. MAP with moisture adsorbant packages is a promising
method for maintaining the freshness of Allium tuncelianum
providing a marketing strategy for this endemic ingredient.
This scientic publication in digital format is a continuation of the Printed Review: Legal Deposit pp 196802ZU42, ISSN 0378-7818.
Rev. Fac. Agron. (LUZ). 2025, 42(3): e254240 July-September. ISSN 2477-9409.
2-7 |
Resumen
Allium tuncelianum es un importante ingrediente alimentario
endémico ampliamente utilizado en la cocina de Tunceli, Turkey,
debido a sus benecios para la salud y a su sabor y aroma únicos,
menos picantes, en comparación con el ajo cultivado. En el presente
estudio, se investigaron el envasado en atmósfera modicada (MAP)
de Allium tuncelianum y los cambios en su calidad durante 28 días de
almacenamiento refrigerado. Este estudio es el único estudio sobre el
procesamiento mínimo de Allium tuncelianum. El efecto de la mezcla
de gases inicial durante el almacenamiento se investigó utilizando
dos mezclas de gases iniciales distintas, A y B: 5 % O
2
, 5 % CO
,
90
%N
2
, y 3 % O
2
, 8 % CO
2
, 89 % N
2
, respectivamente. Las muestras
se analizaron cada siete días con respecto a pérdida de peso, materia
seca, actividad de agua, contenido fenólico total, pH, acidez titulable,
contenido de cenizas, color, grado de brotación y perl de textura. El
envasado en atmósfera modicada dio como resultado una pérdida de
peso de 3,7 a 4,45 g.100 g
-1
en comparación con 20,67 g.100 g
-1
en el
grupo de control almacenado a temperatura y humedad ambiente. No
se detectó ningún brote en el grupo de control, mientras que el brote
fraccional fue de 0,875 para las muestras de MAP. Por lo tanto, el
parámetro clave relacionado con el almacenamiento MAP de Allium
tuncelianum parece ser el contenido de humedad de la atmósfera
del envasado. MAP con paquetes de adsorbentes de humedad es un
método prometedor para mantener la frescura de Allium tuncelianum
y proporciona una estrategia de marketing para este ingrediente
endémico.
Palabras clave: Allium sativum, envasado en atmósfera modicada,
MAPA, verduras mínimamente procesadas.
Resumo
Allium tuncelianum é um importante ingrediente alimentar
endêmico amplamente utilizado na culinária Tunceli, Turkey, por
causa de seus benefícios à saúde e seu sabor e aroma únicos e menos
picantes em comparação com o alho cultivado. No presente estudo
foram investigadas embalagens em atmosfera modicada (MAP)
de Allium tuncelianum e alterações na sua qualidade durante 28
dias de armazenamento refrigerado. Este estudo é o único sobre
processamento mínimo de Allium tuncelianum. O efeito da mistura
inicial de gases durante o armazenamento foi investigado usando
duas misturas iniciais distintas de gases A e B: 5 % O
2
, 5 % CO
2
, 90
% N
2
e 3 % O
2
, 8 % CO
2
, 89 % N
2
, respectivamente. As amostras
foram analisadas a cada sete dias quanto à perda de peso, matéria
seca, atividade de água, teor de fenólicos totais, pH, acidez titulável,
teor de cinzas, cor, grau de brotação e perl de textura. A embalagem
em atmosfera modicada resultou em perda de peso de 3,7-4,45
g.100 g
-1
, em comparação com 20,67 g.100 g
-1
no grupo controle
armazenado em temperatura e umidade ambiente. Nenhuma brotação
foi detectada no grupo controle, enquanto a brotação fracionada foi
de 0,875 para as amostras de MAP. Portanto, o parâmetro chave
relacionado ao armazenamento MAP de Allium tuncelianum parece
ser o teor de umidade da atmosfera da embalagem. O MAP com
pacotes adsorventes de umidade é um método promissor para manter
o frescor do Allium tuncelianum, fornecendo uma estratégia de
marketing para este ingrediente endêmico.
Palavras-chave: Allium sativum, embalagens com atmosfera
modicada, MAPA, vegetais minimamente processados.
Introduction
Garlic (Allium sativum L.) is an ancient plant valued for both
culinary and medicinal uses (Thakur et al., 2024; Ezeorba et al.,
2024). It contains over 200 phytochemicals, including 33 sulfur
compounds, phenolics, bioactive proteins, and peptides (Martins
et al., 2016; Ezeorba et al., 2024). Garlic is also characterized by
phenolic compounds and the main group consists of phenolic acids
(mainly as caeic acids), followed by avonoids (mainly as quercetin)
(Pedisi ́c et al., 2018).
Garlic is rich in germanium, zinc, and vitamins A, B1, and C
(El-Saadony et al., 2024). Its distinct aroma and bioactivity come
from volatile thiosulfonates, mainly alliin, which converts to allicin
when garlic is crushed. It has antibacterial, antithrombotic, anti-
arthritic, hypolipidemic, hypoglycemic, and anti-tumor properties
(Mondal et al., 2022). Garlic is widely used in cooking, both as a key
ingredient and avoring (Çam and Çelik, 2024). Garlic is a relatively
less perishable product than most fruits and vegetables because
it quickly loses moisture through its skin at uncontrolled storage
conditions. However, garlic cloves may dry out or sprout in a short
time depending on seasonal variations in temperature and humidity
of storage (Vázquez-Barrios et al., 2006). For commercial garlic the
weight and moisture loss are key quality factors (Shagun et al., 2024).
With a moisture content of 65 % (w.b), garlic is prone to enzymatic
and microbial spoilage, leading to sprouting and rotting (EL-Mesery
et al., 2022).
There are 500 known Allium species, with 170 in Turkey, 40 %
of which are endemic. Allium tuncelianum, a wild, single-clove garlic
endemic to Tunceli (39°06′23″N 9°32′50″E, 914–1850 m altitude),
grows abundantly on the slopes of the Munzur Mountains. Allium
tuncelianum is a sibling of commercial garlic (Allium sativum),
with a similar phytochemical prole (Takim, 2020). It has a milder
garlic aroma (Yumrutaş et al., 2009) making it suitable for fresh
consumption as well as industrial use; thus, it has high potential as
a culinary ingredient if cultivated (Takim, 2020; Hirschegger et al.,
2010).
Fresh fruits and vegetables are the most suitable for minimal
processing (Bansal et al., 2015). Respiration continues after harvest
for fruits and vegetables, using available carbohydrates, proteins,
fats, organic acids, and other organic compounds as substrates that
produce water and carbon dioxide. Therefore, respiration results in
weight loss due to the loss of metabolizable nutritive substances,
causing loss of avor, aroma, and color (Ishangulyyev et al., 2019).
Modied atmosphere packaging (MAP) is becoming more and more
popular for preserving freshness and extending the storage and
shelf life of fresh fruits and vegetables (Ward, 2016). MAP aims to
slow down respiration as well as the growth of aerobic microora
by replacing air with a suitable gas mixture consisting of oxygen,
carbon dioxide, and nitrogen (Chaix et al., 2015; Sandhya, 2010). A
lower oxygen content than air, together with carbon dioxide, slows
down respiration. Carbon dioxide also has an antimicrobial eect by
inhibiting the growth of mesophilic aerobic microora (Sivertsvik
et al., 2002). The growth of mesophilic aerobic microora and
enzymatic activity are further suppressed by refrigerated storage of
the packages (Kargwal et al., 2020; Wani et al., 2015; González-
Buesa et al., 2009). In MAP, the composition of the initial gas
mixture depends on the rate of respiration and gas permeability of
the packaging material. The packaging material should be selected
such that the rate of oxygen consumption owing to respiration is
equal to the rate of oxygen diusion through the packaging material.
This scientic publication in digital format is a continuation of the Printed Review: Legal Deposit pp 196802ZU42, ISSN 0378-7818.
Güven and Beğboğa. Rev. Fac. Agron. (LUZ). 2025, 42(3): e254240
3-7 |
Similarly, the rate of carbon dioxide production should be equal to
the rate of diusion through the packaging material (Rashvand et al.,
2024; Kargwal, 2020; Chen et al., 2019; Takim, 2020; Hirschegger et
al., 2010). Typical MAP packaging materials include polypropylene
(PP), polyester, polyvinyl chloride (PVC), nylon polyamide, (PA),
polyethylene terephtalate (PET), oriented polypropylene (OPP),
ethylene vinyl acetate (EVA), copolymerized ethylene vinyl alcohol
(EVOH), and polystyrene (Davies, 1999; Phillips, 1996). Studies
on cultivated garlic have shown that various packaging lms like
polyolen, polyethylene (low/high-density), polyamide-polyethylene
copolymers, and PVC are suitable for MAP storage (Singh et al.,
2019; Li et al., 2010). For commercial garlic, a wide range of gas
mixtures ranging between 5 - 25 % CO
2
and 0 – 5 % O
2
have been
used (Venu Madhav et al., 2016; Cantwell et al., 2003; Kang and
Lee, 1999). These studies showed that color change was minimal,
and sprouting and microbial deterioration could be suppressed during
3 - 5 weeks of refrigerated MAP storage (Li et al., 2010; Dronachari
et al., 2010; Cantwell et al., 2003; Kang and Lee, 1999).
The aim of this study was to investigate the eect of the initial
composition of the gas mixture on the quality parameters of Allium
tuncelianum during active MAP storage. The present study is the
only study on minimal processing of Allium tuncelianum to increase
the added value of this endemic product, and to develop a marketing
strategy to support the economic livelihood of the local population
through commercilization of this healthy culinary ingredient.
Materials and methods
Plant Material
Allium tuncelianum (gure 1), collected by local ovacık
population in the Tunceli region, Turkey, from September to October
2022, was used. Samples were classied by size (32 ± 2, 36 ± 2, 41 ±
2, and 45 ± 2 mm) using a digital caliper and deskinned carefully to
avoid damage. Plants with no tissue damage were selected from the
bulk. Selected Allium tuncelianum samples were classied according
to size as: 32 ± 2, 36 ± 2, 41 ± 2, and 45 ± 2 mm using a digital caliper
(Asimeto, Hong Kong) since mass transfer induced drying is size
dependent. Classied garlic samples were peeled by using a suitable
knife and the peeled samples were weighed (AND, FX-3000I, Tokyo,
Japan) Weighed samples (50±2 g) were grouped into packaging sets
and divided into three treatment groups. The gas compositions were
selected in accordance with Venu Madhav et al. (2016) Groups A and
B were subjected to gas mixtures of 5 % O
2
, 5 % CO
2
, 90 % N
2
, and
3 % O
2
, 8 % CO
2
, 89 % N
2
, respectively, while the control group
was kept at room temperature in uncontrolled storage conditions
(23.0 ± 0.5°C, 45 ± 5% RH). Fresh samples were analyzed for dry
matter, water activity, total phenolic content, pH, titratable acidity,
ash content, color, sprouting degree, and texture proles. Packaging
was done in standard PET-PE copolymer containers sealed with PP
lms (Fig. 1d). Polypropylene used in sealing the packaged had an
oxygen transfer ratio of cm
3
.m
-2
day <4, and water vapor transfer ratio
of (30
o
C – 90 % RH) g.m
-2
.day
-1
<15.
Application of MAP
Samples were packed using a stainless steel 304 laboratory size
MAP equipment (Lipovak, KV-500, Sakarya, Turkey) with a volume of
1046454 cm
3
, equipped with a vacuum pump (P.V.R., EM20, Italy) that
can evacuate down to 2 mbars, and gas mixture regulating accesories.
(gure 2). MAP was initiated by evacuating the packages for 10 s. The
initial gas mixture was then applied to the packaging medium, followed
by heat sealing. Samples were stored at 4
°
C after MAP.
a b
c
d
Figure 1. Allium tuncelianum collected by local ovacık population
in the Tunceli region, Turkey. a. Allium tuncelianum
single cloves; b. Allium tuncelianum before packaging; c.
Allium tuncelianum in ower; d. MAP package.
Figure 2. Modied atmosphere packaging (MAP) device.
Analysis of the Samples
Degree of sprouting
The method proposed by Meral et al. (2024) was applied to garlic
samples with modications. The degree of sprouting was determined
by counting the number of spoiled garlic cloves in the sample and
calculated as follows.
Weight loss
Weight loss was calculated based on the initial weight as:
where is the initial sample weight (g) and is the weight (g) on
days 7, 14, 21, and 28.
(1)
weight loss g.100 g
-1
=
A
1
-A
2
A
1
× 100
1
(2)
Degree of sprouting =
Number of sprouted cloves
Total number of cloves
X 100 1
This scientic publication in digital format is a continuation of the Printed Review: Legal Deposit pp 196802ZU42, ISSN 0378-7818.
Rev. Fac. Agron. (LUZ). 2025, 42(3): e254240 July-September. ISSN 2477-9409.
4-7 |
Dry matter
Dry matter content was determined using moisture determination
equipment (Radwag-MA-110R, Poland) within ±1 mg sensitivity.
Sample container was loaed with 1 g sample. Samples were dried to
constant weight, and the result was reported as percentage dry matter
according to method by Sharma and Prasad, (2001).
Water activity
Water activity measurement in garlic samples was done according
to the method by Kar and Sutar (2023). The water activity of the
sliced samples was determined using a water activity measurement
equipment (Novasina Labmaster, Switzerland). Electric resistence
range is in between 1 kΩ – 100 MΩ correponding to a water activity
range of 0.03-1.00. Thin sliced samples enough to ll the 12 mL
sample cell were weighed and loaded into the sample cell. The
analysis was performed at 23
o
C.
pH and titratable acidity
pH and titratable acidity measurement with garlic samples was
done according to method Nielsen (2010). Garlic samples (5 g) were
added to 25 mL distilled water and homogenized (IKA, T8 Ultra-
Turrax, Germany), and then the pH at 20 was measured using a pH
meter (Thermo Scientic, Orion3Star, Singapore). Titratable acidity
was measured by titrating the homogenized solution (10 mL) with
0.1 N NaOH using phenol phytalein indicator (Nielsen, 2010). The
titratable acidity was expresed how g citric acid.100 g
-1
.
Ash content
The ash content of the samples was determined according to the
standart international AACC method (AACC. 2000) used by Sajid et
al. (2014). The ash content was calculated as follows:
Texture prole analysis
For texture prole analysis of the cubic samples (10 × 10 × 10
mm
3
) was performed using a texture analyzer (TA-XT PLUS, United
Kingdom). Flesh hardness, elasticity, chewiness, and resilience were
calculated. The method proposed by He et al. (2019) was used with
minor modications. The test were 10×10×10 mm
3
cubic samples.
P/36R probe was used during the tests with a test speed of 5 mm.s
-1
,
test duration was 2 s, sample depth of 5 mm and the trigger force was
5 g.
Color
The Hunter Lab values of the samples were measured using a
colorimeter (Konica-Minolta CR-400, Japan). It expresses color as
three values: L* for perceptual lightness and a* and b* for the four
unique colors of human vision: red, green, blue and yellow.
Total phenolic content
Total phenolic content (TPC) was determined spectrophometrically
(UV-1601, Shimadzu, Kyoto, Japan) according to the method
proposed by Singleton et al. (1999), using Folin-Ciocalteu reagent
(Benitez et al., 2018). Distilled water was used as the solvent. Gallic
acid solutions were used to obtain the standard curve, and the phenolic
content was reported in terms of gallic acid equivalents (mg) in a 100
mg sample.
Statistical analysis and experimental design
Samples were prepared in paralel and quality tests were
performed in triplicate depending on the number of samples for each
group (n=5) and were analyzed statistically. The design with two
factors was applied in study. For factor A (control, gas A and gas B),
3 levels were established. For factor B (Day 0, 7, 14, 21 and 28), the
levels established correspond to the ve dierent time periods. The
technique used for the interpretation of the test statistic is the analysis
of the variance (ANOVA). The means of dierent treatments were
compared using Duncan multiple comparison test (SPSS 26.0, New
York, U.S.A). Variance analysis and Duncan Test applied to data at
a signicance level of 0.05 %. Mean values and standart errors are
given all tables.
Results and discussion
The control sample exhibited the highest weight and dry matter
loss (table 1).
Loss of dry matter is due to the conversion of substrates into via
respiration (Guo et al., 2019). Unexpectedly, signicant weight loss
(p<0.05) was observed on day 14 for the control samples. Control
samples were expected to lose moisture quickly in the beginning
bacause of a high vapor pressure driving force between the garlic
surface and the environment, accompanied by a moisture gradient
between the surface and inside of the garlic clove. The vapor pressure
driving force is expected to decrease as the sample dries, thus causing
a decrease in the rate of moisture loss. Therefore, the result on day
14 was probably due to a major change in room conditions owing
to a change in atmospheric conditions indicating that uncontrolled
room conditions may result in unexpected quality losses. The control
samples showed that the major mechanism of weight loss depends
on moisture loss in the beginning of storage. Respiration, which
causes the loss of dry matter, became dominant after the surface of
the control samples dried after day 21 (table 1). Although moisture
loss continued throughout 28 days of storage, the water activity of
the control did not change signicantly (p>0.05) during the 28 days’
period (table 1).
Both of the initial gas mixtures used in MAP resulted in a decrease
in weight loss due to retardation of respiration. In addition, moisture
loss was much less than that of the control, depending mainly on
the permeability of the polypropylene lm. The weight loss and
dry matter loss data for gas mixture B were signicantly dierent
(p<0.05) from those of the control and gas mixture A. Gas mixture
B contained more carbon dioxide than gas mixture A (table 1), thus
it retarded respiration better than gas mixture A, since both packages
were separated from the environment by a polypropylene lm that
have the same permeability and selectivity against moisture, carbon
dioxide, oxygen, and nitrogen. The water activity of the MAP samples
increased signicantly (p<0.05) during the 28 days of storage (table 1).
Moisture formed during respiration, accumulated in the packages
due to low moisture permeability of the polypropylene lm. The MAP
atmosphere became a high relative humidity atmosphere during the
storage period. As a result, the samples equilibrated with a high relative
humidity packaging atmosphere, which prevented moisture loss from
the packaged samples, and thus causing water activity of the samples
to increase (He et al., 2019). Dry matter loss for the MAP samples is
expected owing to sprouting. No sprouting was observed in the control
samples, whereas 87.5 % of MAP treated samples sprouted (table
1) at the end of 28 days of storage. Moderate relative humidity and
temperature at room conditions did not promote sprouting whereas
high relative humidity in MAP packages caused sprouting inspite of
refrigerated storage. Therefore, it was concluded that active MAP with
moisture sorption packages should be preferred for MAP preservation
of Allium tuncelianum. None of the samples experienceda signicant
change in ash content (table 1), as expected, conrming that weight loss
was due to the use of respiration substrates and moisture loss.
ash content g.100 g
-1
=
weight of ash (g)
Initial weight (g)
X 100
1
(3)
This scientic publication in digital format is a continuation of the Printed Review: Legal Deposit pp 196802ZU42, ISSN 0378-7818.
Güven and Beğboğa. Rev. Fac. Agron. (LUZ). 2025, 42(3): e254240
5-7 |
Table 1. Change in quality parameters in garlic samples during storage.
Day Weight loss (%) Dry matter content (%)
C A B C A B
0 None None None 46.4±0.7
a,A
46.4±0.7
a,A
46.4±0.7
a,A
7 8.2 ± 2.4
a,A
3.7±2.5
a,A
1,7±0.9
a,A,B
47.1±0.6
b,B
41.9±0.7
a,A
44.9±1.1
b,A
14 15.2±4.5
b,B
1.0±0.1
a,A
2,3±0.3
a,A,B
47.8±0.3
a,B
43.8±0.7
b,A,B
43.5±1.3
b,A
21 16.6±9.7
a,A
3.6±1.6
a,A
3,7±1.2
a,B
46.4±1.1
a,A,B
44.8±0.7
a,B,C
45.6±0.67
a,A
28 20.6±12.3
aA
3.7±0.4
a,A
4,4±0.1
a,B
42.3±1.1
a,A
45.1±0.7
b,B,C
46.0±0.1
b,A
Day Water activity pH
C A B C A B
0 0.8
a,A
0.8
a,A
0.8
a,A
7.1
a,A
7.1
a,A
7.1
a,A
7 0.9
a,A
0.9
a,B
0.9
a,B
6.9
a,A
6.7
a,A
6.7
a,A
14 0.8
a,A
0.9
a,A
0.9
a,A
6.9
a,A
6.9
a,B
6.9
a,B,C
21 0.9
a,A
0.9
b,B
0.9
c,B
6.9
a,b,A,B
7.0
b,B
6.8
a,B
28 0.9
a,A
0.9
a,A,B
0.9
a,A,B
7.0
a,A,B
7.1
a,B
7.0
a,C,D
Day Titratable acidity (g citric acid.100 g
-1
) Ash content (g.100g
-1
)
C A B C A B
0 0.1
a,A
0.1
a,A
0.1
a,A
1.2
a,A
1.2
a,A
1.2
a,A
7 0.1
a,A
0.0
a,A
0.1
a,A
1.1
a, A
1.2
a,A
1.2
a, A
14 0.1
a,A
0.1
a,A
0.1
a,A
1.1±0,2
a,A
1.2
a,A
1.2
a, A
21 0.1
a,A
0.1
a,A
0.1
a,A
1.0
a,A
1.2
a,A
1.3±0.1
a,A
28 0.1
a,A
0.1
a,A
1.1
a,A
1.0
a,A
1.3
b,A
1.4
b,A
Day Total phenolic content (mg gallic acid.100 mg
-1
) Fractional Sprouting
C A B C A B
0 175.4±1.9
a,A
175.4±1.9
a,A
175.4±1.9
a, A
- - -
7 193.6±1.0
c,B
134.4±5.9
b,C
160.4±3.8
a, A
0
a,A
62.5±53.0
a,A
25.0±35.3
a,A
14 230.8±2.7
b,C
128.5±7.7
a,B
120.2±4.6
a, A
0
a,A
37.5±17.6
a,A
25.0±35.3
a,A
21 258.6±0.7
c,D
121.0±4.1
a,A
101.8±2.9
b, A
0
a,A
75.0±25.0
a,A
62.5±37.5
a,A
28 200.5±5.7
b,B
163.5±3.4
b,E
192.8±2.39
a,B
0
a,A
87.5±17.6
a,A
87.5±17.6
a,A
C: Control; A: 5 % O
2
, 5 % CO
2
, 90 % N
2
gas mixture; B: 3 % O
2
, 8 % CO
2
, 89 % N
2
gas mixture Lowercase letters denote row-wise dierences (p<0.05), uppercase letters denote column-wise
dierences (p<0.05).
None of the samples showed signicant dierences (p>0.05) in
terms of pH (Table 1) or titratable acidity (Table 1), indicating no
formation of organic acids due to enzymatic or microbiological
activity. The TPC of the control and MAP samples increased
signicantly (p<0.05) during the storage period (Table 1). TPC
is known to increase upon sprouting and / or tendency to sprout
(Martins et al., 2016; Takim, 2020).
All samples retained their texture properties, with gas mixture B
showing the highest consistency (Table 2).
Its higher CO₂ content reduced weight loss and slowed respiration
(Table 1), improving texture, as noted in previous studies (Liu et al.,
2021; Singh et al., 2019).
Original color values (L*=80; a*=-1.9; b*=12) remained stable
for 28 days under both room and MAP conditions. Thus, gas mixture
B with MAP and moisture-absorbent pouches eectively preserves
Allium tuncelianum freshness for up to 28 days.
Conclusions
Allium tuncelianum is an important endemic plant source with
economic importance to the local population, and important healthy
properties characteristic of the Tunceli regional cuisine with a less
tangy avor that can extend its gastronomic utilization in a wider
geography including fresh consumption in salads and fermented
This scientic publication in digital format is a continuation of the Printed Review: Legal Deposit pp 196802ZU42, ISSN 0378-7818.
Rev. Fac. Agron. (LUZ). 2025, 42(3): e254240 July-September. ISSN 2477-9409.
6-7 |
Table 2. Results of texture prole analysis (TPA).
T.P* Day 0 Day 7 Day 14
H* C 5666.64±453.17
a,A
4296.58±633.55
a,A,B
5273.34±1034.23
a,A,B
Gas A 5666.64±453.17
a,A,A
5275.68±502.3
a,A,B,C
6449.92±558.75
a,C
Gas B 5666.64±453.17
a,A
5889.55±1135.96
a,A
4898.14±417.03
a,A
E* C 0.74±0.01
a,A
0.73±0.06
a,A
0.76±0.03
a,A
Gas A 0.74±0.01
a,A
0.71±0.08
a,A
0.75±0.00
a,A
Gas B 0.74±0.01
a,A,B
0.81±0.04
a,B
0.73±0.01
a,A
C* C 2543.01±274.86
a,A
2003.51±198.92
a,A
2680.97±430.90
a,A
Gas A 2543.01±274.86
a,A
2531.38±270.05
a,A
3107.60±295.63
a,A
Gas B 2543.01±274.86
a,A
3147.58±613.94
a,A
2321.74±189.98
a,A
R* C 0.44±0.03
a,A
0.52±0.03
a,A
0.53±0.01
a,A
Gas A 0.44±0.03
a,A
0.57±0.05
a,B
0.49±0.01
a,A,B
Gas B 0.44±0.03
a,A
0.52±0.01
a,A,B
0.50±0.02
a,A,B
T.P* Day 21 Day 28
H* C 4695.79±428.17
a,A,B
3566.73±183.88
a,A
Gas A 4249.10±637.40
a,A,B
3333.13±528.61
a,A
Gas B 4162.26±478.05
a,A
5627.57±361.11
b,A
E* C 0.75±0.01
a,A
0.71±0.03
a,A
Gas A 2.08±1.37
a,A
0.78±0.01
b,A
Gas B 0.76±0.01
a,AB
0.77±0.05
b,AB
C* C 2485.14±315.58
a,A
1753.94±92.36
a,A
Gas A 3891.77±11657.48
a,A
1815.00±248.75
a,A
Gas B 2412.54±228.43
a,A
3130.31±232.76
b,A
R* C 0.55±0.04
a,A
0.55±0.03
a,A
Gas A 0.55±0.03
a,A,B
0.54±0.02
a,A,B
Gas B 0.64±0.02
a,C
0.55±0.01
a,B,C
T.P*: Texture Prole, H: Hardness, E: Elasticity, C: Chewiness, R: Resilience C: Control; A: 5 % O
2
, 5 % CO
2
, 90 % N
2
gas mixture; B: 3 % O
2
, 8 % CO
2
, 89 % N
2
gas mixture. Lowercase letters
denote row-wise dierences (p<0.05), uppercase letters denote column-wise dierences (p<0.05).
products. Minimally processed storage of Allium tuncelianum upon
active MAP with an initial gas composition of 3 % O
2
, 8 % CO
2
and 89 % N
2
has the potential to add value to this endemic plant by
presenting it to a wider geography. Water adsorbant pouches must be
placed in the packages to prevent sprouting.
Funding
The present study was funded by project YLMUB019-09, Munzur
University Tunceli, Turkey.
Literature cited
AACC. 2000. Approved methods of the American Association of Cereal Chemists,
10th Ed. AACC, St. Paul, MN, USA
Bansal, V., Siddiqui, M.W., & Rahman, M.S. (2015). Minimally Processed
Foods: Overview. In: Siddiqui, M., Rahman, M. (eds) Minimally
Processed Foods. Food Engineering Series. Springer, Cham. https://doi.
org/10.1007/978-3-319-10677-9_1
Benitez, V., Esteban, R. M., Moniz, E., Casado, N., Aguilera, Y., & Mollá, E.
(2018). Breads fortied with wholegrain cereals and seeds as source
of antioxidantdietary bre and other bioactive compounds. Journal of
Cereal Science, 82, 113-120. https://doi.org/10.1016/j.jcs.2018.06.001
Cantwell, M.I., Hong, G., Kang, J., & Nie, X. (2003). Controlled atmospheres
retard sprout growth aect compositional changes and maintain visual
quality attributes of garlic. Acta Horticulturae, 600, 791-794. https://doi:
10.17660/ActaHortic.2003.600.122
Chaix, E., Couvert, O., Guillaume, C., Gontard, N., & Guillard, V. (2015).
Predictive microbiology coupled with gas (O
2
/CO
2
) transfer in food/
packaging systems: how to develop an ecient decision support tool for
food packaging dimensioning. Comprehensive Reviews in Food Science
and Food Safety, 14(1), 1-21. https://doi.org/10.1111/1541-4337.12117
Chen, J., Hu, Y., Yan, R., Hu, H., Chen, Y., & Zhang, N. (2019). Modeling the
dynamic changes in O
2
and CO
2
concentrations in MAP packaged fresh-
cut garlic scape. Food Packaging and Shelf Life, 22, 100432. https://doi.
org/10.1016/j.fpsl.2019.100432
Çam, O., & Çelik, C. (2024). Sarımsak: Gastronomi ve Sağlık Açısından
Değerlendirmeler. Akra Kültür Sanat Ve Edebiyat Dergisi, 12(32), 135-
150. https://doi.org/10.31126/akrajournal.1191485
Davies, A.R., (1999). Advances in Modied-Atmosphere Packaging. In G.W.
Gould (Ed.). Aspen Publishers, Gaithersburg, U.S.A. pp. 304-320.
Dronachari, M., Venkatachalapathy, K., & Rajashekarappa, K. S. (2010). Eect of
pretreatments and packaging on shelf-life of peeled garlic cloves. Journal
of Dairying, Foods and Home Sciences, 29(2), 130-135. Print ISSN:
0971-4456 https://arccarticles.s3.amazonaws.com/webArticle/articles/
jdfhs292011.pdf
EL-Mesery, H. S., Sarpong, F., Xu, W., & Elabd, M. A. (2022). Design of low-
energy consumption hybrid dryer: A case study of garlic (Allium sativum)
drying process. Case Studies in Thermal Engineering, 33, 101929. https://
doi.org/10.1016/j.csite.2022.101929
El-Saadony, M. T., Saad, A. M., Korma, S. A., Salem, H. M., El-Mageed, A.,
Taia, A., & Ibrahim, S. A. (2024). Garlic bioactive substances and their
therapeutic applications for improving human health: A comprehensive
review. Frontiers in immunology, 15, 1277074. https://doi.org/10.3389/
mmu.2024.1277074
Ezeorba, T. P. C., Ezugwu, A. L., Chukwuma, I. F., Anaduaka, E. G., & Udenigwe,
C. C. (2024). Health-promoting properties of bioactive proteins and
peptides of garlic (Allium sativum
). Food Chemistry, 435, 137632. https://
doi.org/10.1016/j.foodchem.2023.137632
González-Buesa, J., Ferrer-Mairal, A., Oria, R., & Salvador, M. L. (2009). A
mathematical model for packaging with microperforated lms of fresh-
cut fruits and vegetables. Journal of Food Engineering, 95, 158–165.
https:// doi:10.1016/j.jfoodeng.2009.04.025
Guo, Z., Liu, H., Chen, X., Huang, L., Fan, J., Zhou, J., & Chang, X. (2019).
Modied-atmosphere packaging maintains the quality of postharvest
This scientic publication in digital format is a continuation of the Printed Review: Legal Deposit pp 196802ZU42, ISSN 0378-7818.
Güven and Beğboğa. Rev. Fac. Agron. (LUZ). 2025, 42(3): e254240
7-7 |
whole lettuce (Lactuca sativa L. Grand Rapid) by mediating the dynamic
equilibrium of the electron transport chain and protecting mitochondrial
structure and function. Postharvest Biology and Technology, 147, 206-
213. https://doi.org/10.1016/j.postharvbio.2018.09.001
He, Y., Fan, G. J., Wu, C. E., Kou, X., Li, T. T., Tian, F., & Gong, H. (2019).
Inuence of packaging materials on postharvest physiology and texture of
garlic cloves during refrigeration storage. Food Chemistry, 298, 125019.
https://doi.org/10.1016/j.foodchem.2019.125019
Hirschegger, P., Jakše, J., Trontelj, P., & Bohanec, B. (2010). Origins of Allium
ampeloprasum horticultural groups and a molecular phylogeny of
the section Allium (Allium: Alliaceae). Molecular Phylogenetics and
Evolution, 54, 488-497. https://doi: 10.1016/j.ympev.2009.08.030
Ishangulyyev, R., Kim, S., & Lee, S. H. (2019). Understanding food loss and
waste why are we losing and wasting food? Foods, 8 (8), 297. https://doi.
org/10.3390/foods8080297
Kang, J, and Lee S., (1999). Modied atmospherepackaging of peeled garlic
cloves. Food Science and Biotechnology, 8 (1), 68-71. https://www.
researchgate.net/publication/272482197_Modified_atmosphere_
packaging_of_peeled_garlic_cloves
Kar, S, and Sutar, P. P. (2023). Shelf life prediction of dried garlic powder
under accelerated storage conditions. Journal of Food Science and
Technology, 60 (3), 996-1005. https://doi.org/10.1007/s13197-022-
05431-2
Kargwal, R., Garg, M. K., Singh, V. K., Garg, R., & Kumar, N. (2020). Principles
of modied atmosphere packaging for shelf life extension of fruits and
vegetables: An overview of storage conditions. International Journal
Chemical Studies, 8 (3), 2245-2252. https://doi.org/10.22271/chemi.2020.
v8.i3af.9545
Li, X., Li, L., Wang, X., & Zhang, L. (2010). Notice of Retraction: Improved
keeping quality of fresh-cut garlic sprouts by atmosphere packaging
conditions. In 2010 The 2nd Conference on Environmental Science and
Information Application Technology (Vol. 3, pp. 317-320). IEEE. 10.1109/
ESIAT.2010.5568327. https://ieeexplore.ieee.org/document/5568327
Liu, H., Xu, L., Yu, F., Tan, J., Cao, L., Xing, Y., & Che, Z. (2021). Eects of
dierent ozone treatments on the storage quality and stability of fresh
peeled garlic. RSC Advances, 11 (37), 22530-22543. https://doi.
org/10.1039/D1RA00433F
Martins, N., Petropoulos, S., & Ferreira, I. C. (2016). Chemical composition and
bioactive compounds of garlic (Allium sativum L.) as aected by pre-and
post-harvest conditions: A review. Food Chemistry, 211, 41-50. https://
doi.org/10.1016/j.foodchem.2016.05.029
Meral, N., Şen, F., & Yılmaz, E. (2024). Determination of the Eects of Modied
Atmosphere Packaging and 1-Methylcyclopropene Applications on the
Storability of ‘Fara’ Apricot Fruits. Turkish Journal of Agriculture-Food
Science and Technology, 12(s1), 2060-2068. https://doi.org/10.24925/
turjaf.v12is1.2060-2068.7034
Mondal, A., Banerjee, S., Bose, S., Mazumder, S., Haber, R. A., Farzaei, M. H.,
& Bishayee, A. (2022). Garlic constituents for cancer prevention and
therapy: From phytochemistry to novel formulations. Pharmacological
Research, 175, 105837. https://doi.org/10.1016/j.phrs.2021.105837
Nielsen, S. S., (2010). Food Analysis Textbook. 4.th. edition. Springer Verlag.
Germany. https://doi 10.1007/978-1-4419-1478-1
Pedisić, S., Zorić, Z., Miljanović, A., Šimić, D., Repajić, M., & Dragović-Uzelac,
V. (2018). Retention of bioactive compounds during domestic processing
of croatian domestic garlic (Allium sativum
L.). Food Technology and
Biotechnology
56(4), 590-596 https://doi: 10.17113/ftb.56.04.18.5709
Phillips, C.A. (1996). Review: Modied Atmosphere Packaging and Its Eects on
the Microbiological Quality and Safety of Produce. International. Journal
Food Science Techology, 31, 463-479. https://doi:10.1046/j.1365-
2621.1996.00369.x
Rashvand, M., Matera, A., Altieri, G., Genovese, F., Nikzadfar, M., Feyissa,
A. H., & Di Renzo, G. C. (2024). Eect of dielectric barrier discharge
cold plasma on the bio-nanocomposite lm and its potential to preserve
the quality of strawberry under modied atmosphere packaging. Food
and Bioprocess Technology, 17(5), 1247-1264. https://doi.org/10.1007/
s11947-023-03196-w
Sajid, M., Butt, M. S., Shehzad, A., & Saira Tanweer, S. T. (2014). Chemical and
mineral analysis of garlic: a golden herb. Pakistan Journal of Food Science.
24 (2): 108-110.https://www.researchgate.net/publication/304284739_
Chemical_and_mineral_analysis_of_garlic_a_golden_herb
Sandhya, K. V. K. (2010). Modied atmosphere packaging of fresh produce:
Current status and future needs. LWT- Food Science and Technology. 43,
381–392. https://doi.org/10.1016/j.lwt.2009.05.018
Shagun, S., Bains, A., Sridhar, K., Dhull, S. B., Patil, S., Gupta, V. K., & Sharma, M.
(2024). A comprehensive review on impact of post-harvest management
and treatment practices on the quality of garlic (Allium sativum L) during
storage. Scientia Horticulturae, 337, 113586. https://doi.org/10.1016/j.
scienta.2024.113586
Sharma, G. P., and Prasad, S. (2001). Drying of garlic (Allium sativum) cloves by
microwave–hot air combination. Journal of Food Engineering, 50 (2),
99-105. https://doi.org/10.1016/S0260-8774(00)00200-4
Singh, S., Gaikwad, K. K., & Lee, Y. S. (2019). Development and application of a
pyrogallic acid-based oxygen scavenging packaging system for shelf life
extension of peeled garlic. Scientia Horticulturae, 256, 108548. https://
doi.org/10.1016/j.scienta.2019.108548
Singleton, V.L., Orthofer, R., & Lamuela-Raventos, R.M., (1999). Analysis of
total phenols and other oxidation substrates and antioxidants by means
of folin-ciocalteu reagent. Methods in Enzymology, 299
, 152-178. https://
doi.org/10.1016/s0076-6879(99)99017-1
Sivertsvik, M., Jeksrud W.K., & Rosnes, J. T. (2002). A review of modied
atmosphere packaging of sh and shery products – signicance of
microbial growth, activities and safety. International Journal of Food
Science and Technology, 37, 107-127 https://doi.org/10.1046/j1365-
2621.2002.00548.x
Takim, K. (2020). Tunceli dağ sarımsağı (Allium tuncelianum) farklı
eksraksiyonlarında LC-MS/MS ile fenolik bileşik miktarlarının
karşılaştırılması. Harran Tarım Ve Gıda Bilimleri Dergisi, 24(1), 44-52.
https://doi.org/10.29050/harranziraat.591171
Thakur, P., Dhiman, A., Kumar, S., & Suhag, R. (2024). Garlic (Allium sativum
L.): A review on bio-functionality, allicin’s potency and drying
methodologies. South African Journal of Botany, 171, 129-146. https://
doi.org/10.1016/j.sajb.2024.05.039
Vázquez-Barrios, M. E., Lopez-Echevarría, G., Mercado-Silva, E., Castano-
Tostado, E., & Leon-Gonzalez, F. (2006). Study and prediction of
quality changes in garlic cv. Perla (Allium sativum L.) stored at dierent
temperatures. Scientia Horticulturae, 108, 127–132. https://doi.
org/10.1016/j.scienta.2006.01.013.
Venu Madhav, J., Sethi, S., Kaur, C., & Pal, R. K. (2016). Quality evaluation of
modied atmosphere packed minimally processed garlic cloves. Indian
Journal of Horticulture, 73, 274–278. https://doi.org/10.5958/0974-
0112.2016.00060.8
Wani, A. A., Singh, P., Pant, A., & Langowski, H. C. (2015). Packaging Methods
for Minimally Processed Foods. M. W. Siddiqui, M. S. Rahman (Eds.).
Springer International Publishing, U. S. A. pp. 35–55. https://doi:
10.1007/978-3-319-10677-9_3
Ward, G. (2016). Modied atmosphere packaging for extending storage life of
fresh fruits and vegetables. Reference Module in Food Science. https://
doi.org/10.1016/B978-0-08-100596-5.03167-X
Yumrutaş, Ö., Demirörs, S. S., & Doğan, M., (2009). The in vitro antioxidant
activity of Allium tuncelianum: An endemic. Journal of Applied
Biological Sciences, 3, 3, 61-64. https://dergipark.org.tr/tr/download/
article-le/415359