ArticleRSC advances2021
Effects of different ozone treatments on the storage quality and stability of fresh peeled garlic.
Article in RSC advances, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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Who cites it
3 citing papers in PubMed.
- Recent advances in sulfur-containing flavors of garlic (Food chemistry: X · 2026Review
- Efficiency of Ozone Applied in Flow and at Low Pressures in the Inactivation ofFoods (Basel, Switzerland) · 2025Article
- The synergistic antibacterial activity of ozone and surfactant mists.RSC advances · 2023Article
Corrections and comments
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Authors and funding
13 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
In order to understand their impacts on the preservation of fresh garlic, varying concentrations of ozone gas and different storage temperatures were tested for this experiment. The results demonstrated that freshly peeled garlic was best preserved by an ozone concentration of 5 ppm and storage at 4 °C compared to other treatment groups. With these optimized conditions, after 25 days of storage, the weight of garlic decreased by only 1.89% and, under the same storage conditions, the water loss rate was only 65.17% that of the control group, with a decay rate of only 12.50%. The rate of decay in the blank control group was three times that of this group. The germination rate was also low: only 30.26%, which was 57.69% that of the blank control group. The hardness was measured at 7.48 kg cm
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Registered trials
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