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A comprehensive review on impact of post-harvest management and treatment practices on the quality of garlic (Allium sativum L) during storage
Abstract and Figures
Garlic (Allium sativum L.) plays a crucial role in global agriculture due to its culinary and medicinal uses, but it faces significant post-harvest losses due to moisture, temperature fluctuations, and pest infestations. Proper storage and handling practices can mitigate these losses, yet conventional methods like curing, dehydration, cryopreservation, and vacuum sealing still result in 25–40 % losses during storage. This review investigates the types, factors, and causes of garlic losses, focusing on biological factors such as microbial infections pest infestations, and premature sprouting which cause decay and deformities. Physical factors such as mechanical damage, inadequate curing, temperature fluctuations, humidity, and prolonged light exposure also contribute to deterioration. This review explores practices and treatments to minimize losses, detailing their mechanisms, benefits, and commercial potential. It compares thermal and non-thermal technologies such as irradiation, ozone treatment, nanotechnologies, edible coatings, and films. Irradiation is effective against pathogens but may lead to nutrient loss, ozone treatment provides microbial control with minimal residue. Nanotechnologies, edible coatings, and films help extend shelf life by reducing microbial growth and moisture loss, with considerations for safety and consumer acceptance. The review highlights the need for innovative solutions to reduce losses and preserve the nutritional value and safety, contributing to sustainable garlic production and food security. Additionally, it evaluates the implications of these management practices for sustainability and circular economy. The findings highlight the need for further research to enhance the efficiency, cost-effectiveness, and environmental sustainability of post-harvest technologies to ensure the long-term viability and profitability of garlic production.
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... Traditional methods that use straws or hay, as well as ventilated methods that use vented rooms or wired baskets, have been demonstrated to increase the postharvest losses of onion to smallholder farmers in Shinkafi Local Government Area, Zamfara State, Nigeria. Each method presents with various degrees of challenges, however a combination of traditional and ventilated (hybrid method) has been shown to preserve onion, and reduce postharvest losses for up to 8 months (Shagun et al., 2024) The majority of the smallholder farmers in Shinkafi Local Government Area, Zamfara State, northwest, Nigeria are male and Muslim. This gender imbalance is common in most part of the northern Nigeria. ...
This study explores how different storage methods affect efficiency and profitability among smallholder onion farmers in Shinkafi LGA, Zamfara State, Nigeria. It assesses traditional, hybrid, and ventilated storage methods to reduce post-harvest losses and enhance profitability by preserving onion quality. Using the Technology Acceptance Model, the research highlights farmers' challenges in adopting innovative storage techniques. Data were collected from 381 farmers via a Likert-scale questionnaire in May- June 2023. Most respondents were male (98.4%), aged 19-30, married, Muslim, and had secondary education. The findings revealed that the traditional and ventilated storage methods significantly decrease post-harvest losses, as indicated by their respective t statistics and p-values (traditional method: t=3.607, P=.000, P<.05; ventilated method: t=2.461, P=0.007, P<.05). In contrast, the hybrid method, which combines features of both the traditional and ventilated methods, showed no significant impact on decreasing post-harvest losses (t=1.716, P=.0.071, P>.05). The study shows that, whereas both traditional and ventilated approaches greatly reduce post-harvest losses (27% and 22%, respectively), the hybrid method does not significantly reduce onion post-harvest losses (11.5%) during storage. Adopting both traditional and vented storage methods allows farmers to reduce postharvest losses, maintain quality, and increase profits
Black garlic (BG) is a fermented form of garlic (Allium sativum L.), produced at precisely defined temperatures, humidities, and time periods. Although garlic has been used for thousands of years, black garlic is a relatively new discovery. There are many bioactive compounds in black garlic that give it medicinal properties, including anti-inflammatory and anti-cancer properties. In our review article, we present scientific studies examining the anti-inflammatory and anti-cancer effects of black garlic. According to research, this effect is mainly due to the reduction in the production of pro-inflammatory cytokines, as well as the ability to scavenge free oxygen radicals and induce apoptosis. In addition, the phytochemicals contained in it have antiproliferative and antiangiogenic properties and inhibit the growth of cancer cells. Black garlic is a valuable source of biologically active substances that can support anti-inflammatory and anti-cancer therapy. Compared to Allium sativum, black garlic has fewer side effects and is easier to consume.
This study used 300 1-day-old, sexless, developing chicks of Japanese quail to estimate the ability of vitamin C and/or garlic to antagonize the venomous influence of cadmium (Cd) on the hematological, immunological, and performance characteristics of developing Japanese quail. The quail was separated into 5 similar groups of 60 chicks apiece, and 6 duplicates (10 each) were given to each sub-group. The control group received a basal diet without any supplements. The Cd group was nourished with a basal diet of + 80 mg cadmium chloride (CdCl2)/kg diet. The 3rd group was fed a basal diet + 80 mg CdCl2/kg diet and complemented with a 200 mg Vitamin C (Cd + C)/kg diet. The 4th group was nourished with a basal diet + 80 mg CdCl2/kg diet and complemented by a 500 mg dried garlic powder (Cd + G)/kg diet. The 5th group was fed a basal diet + 80 mg CdCl2/kg diet, complemented by a 200 mg vitamin C/kg diet + 500 mg dried garlic powder (Cd + CG)/kg diet. Results showed that in the 5th group in which cadmium was added together with Vit C + garlic, there was an improvement in both live weight gain (1–42 d) and feed consumption (1–21 and 1–42 d ) compared to the group in which Cd was added alone. The addition of Vit C alone and together with garlic seems to completely improve the cadmium-related increase in alkaline phosphatase (ALP), and Aspartate aminotransferase (AST), and Malondialdehyde (MDA) levels when compared to the control. Compared to cadmium-polluted diets, quail that got cadmium and feed additives significantly reduced cadmium residue. In addition, the cadmium group's serum immunoglobulin M (IgM) level decreased significantly. These data imply that dietary supplementation with (C) or (G) may be beneficial in retrogressing the drop in immunoglobulin G (IgG) and IgM caused by Cd and minimizing Cd's deleterious influence on immunity.
Food security and access to quality food are major challenges in the efforts against global hunger. Despite producing a large amount of food each year to boost the economy, a significant portion is lost due to pre-harvest and postharvest factors affecting produce’s quality and shelf life. Numerous interventions have been implemented to address this to improve postharvest management, but there is still an urgent need to identify and manage the various factors contributing to postharvest losses. Factors contributing to postharvest losses include agents of food deterioration inherent in the produce before harvesting, inappropriate cultural practices, genetic composition, harvesting methods, quality of water for irrigation, microbial invasion, insect pest inoculum remnants and more. Postharvest handling involves interactive activities from harvest to consumer’s final decision to eat or reject the food. Produce quality is determined by local conditions, policies, stakeholders’ cultural practices, market demand, road condition, handling methods, packaging materials, transportation methods and level of knowledge and awareness in that environment. This study is to elucidate, through literature, pre-harvest and postharvest factors affecting quality of harvested produce. This study showed that understanding and appropriate management of pre-harvest and postharvest factors would reduce quality losses and increase the shelf life of produce.
Evaluation of different bio-resources, as pre-harvest foliar sprays on the three predominant major diseases of garlic (basal plate rot, purple blotch and Stemphylium blight) in vitro and in field conditions and management of pathological and physiological losses in the storage were undertaken during 2020-21 on cultivar “Solan Selection”. Amongst different bio-resources cow urine recorded maximum mycelial inhibition (63.01%, 93.20% and 92.22%) in vitro and maximum disease reduction under field conditions (15.83%, 22.00% and 5.73%) achieved in three fungi, respectively. Cow urine, lemon grass and darek in general enhanced the growth parameters such as plant height, number of leaves, bulb yield and bulb number to maximum level. Under storage period of 3 months bio-resources treated bulbs with cow urine and darek were most effective in reducing the storage rot (13.89% and 14.92%) and the frequency of storage pathogens was recorded minimum in cow urine and bougainvillea (4.82% and 5.16%) for Fusarium oxysporum , darek and cow urine (2.59% and 3.25%) for Aspergillus niger , nirgundi (1.01%) for Penicillium allii and cow urine and darek (5.56 and 6.17%) for bacterial rot while physiological losses in the form of hollow bulbs were recorded to be managed by most of the bio-resources and percentage of hollow bulbs ranged between 7.78–13.34%, disintegrated bulbs were recorded minimum in cow urine and darek (1.11% and 2.22%) while minimum per cent weight loss was observed in darek (20.26%) after 3 month storage period.
Garlic, a common culinary spice, is cultivated and used around the globe. Consumption of garlic and its supplements reduces the risk of diabetes and cardiovascular disease and boosts the immune system with antibacterial, antifungal, anti-aging, and anti-cancer properties. Diallyl sulfide, diallyl disulfide, triallyl trisulfide, phenolics, flavonoids, and others are the most commercially recognized active ingredients in garlic and its products. In recent years, global demand for medicinal or functional garlic has surged, introducing several products such as garlic oil, aged garlic, black garlic, and inulin into the market. Garlic processing has been demonstrated to directly impact the availability of bioactive ingredients and the functionality of products. Depending on the anticipated functional qualities, it is also recommended that one or a combination of processing techniques be deemed desirable over the others. This work describes the steps involved in processing fresh garlic into products and their physicochemical alterations during processing. Their nutritional, phytochemical, and functional properties are also reviewed. Considering the high demand for functional food, this review has been compiled to provide guidance for food producers on the industrial utilization and suitability of garlic for new product development.
This study was carried out to determine the effects of fertilizer applications (control, inorganic fertilizer and barnyard manure + humic acid + inorganic fertilizer), storage temperatures (2, 10 and 20 °C) and durations (30, 60 and 90 days) on post-harvest quality, nutritional and biochemical properties of garlic bulbs during storage. As storage temperature and storage duration increased, weight loss and respiration rate also considerably increased. A significant effect of different fertilizer applications on weight loss, respiration rate and biochemical properties of garlic bulbs was not observed. Highly significant positive correlations were observed between pH and weight loss, b* and Chroma, L* and Hue angle, Ag and Sn, Ag and Cd, Mn and K, Sn and Cd, K and P. In conclusion, storage at 2 °C may be recommended as the best treatment to maintain post-harvest quality and to prolong storage life of garlics. Among fertilizer applications, inorganic fertilizer came to the forefront in terms of post-harvest quality. When the storage durations are examined, it was determined that garlic bulbs can be stored for up to 90 days without losing its quality much. The results of the present study will provide potential knowledge about post-harvest storage of garlic bulbs for further investigations.
Hydrodynamic cavitation (HC) is the process of bubbles formation, expansion, and violent collapse, which results in the generation of high pressures in the order of 100-5000 bar and temperatures in the range of 727-9727 °C for just a fraction of seconds. Increasing consumer demand for high-quality foods with higher nutritive values and fresh-like sensory attributes, food processors, scientists, and process engineers are pushed to develop innovative and effective non-thermal methods as an alternative to conventional heat treatments. Hydrodynamic cavitation can play a significant role in non-thermal food processing as it has the potential to destroy microbes and reduce enzyme activity while retaining essential nutritional and physicochemical properties. As hydrodynamic cavitation occurs in a flowing liquid, there is a decrease in local pressure followed by its recovery; hence it can be used for liquid foods. It can also be used to create stable emulsions and homogenize food constituents. Moreover, this technology can extract food constituents such as polyphenols, essential oils, pigments, etc., via biomass pretreatment, cell disruption for selective enzyme release, waste valorization, and beer brewing. Other applications related to food production include water treatment, biodiesel, and biogas production. The present review discusses the application of HC in the preservation, processing, and quality improvement of food and other related applications. The reviewed examples in this paper demonstrate the potential of hydrodynamic cavitation with further expansion toward the scaling up, which looks at commercialization as a driving force.
S-allyl-L-cysteine (SAC) is a sulfur-containing substance found in aged garlic extract (AGE), which has been observed to have numerous biological activities, including antioxidant and anti-inflammatory properties. Compared to intact garlic, SAC has fewer odors and decreased toxicity, making it a more appealing option for individuals looking to gain the health benefits of garlic without experiencing unpleasant side effects such as indigestion and bad breath. SAC has been found to have potent antioxidant effects, protecting the body against oxidative stress and damage caused by free radicals. This may be particularly beneficial for those with chronic diseases such as cardiovascular disease, diabetes, and cancer, where oxidative stress plays a key role in disease progression. Additionally, SAC has anti-inflammatory effects, which may help prevent or manage conditions associated with chronic inflammation, such as arthritis, asthma, and Alzheimer's disease. SAC is a chemically and physiologically fascinating substance with multiple pharmacological qualities, and as research continues into its potential health benefits, it may become an increasingly popular dietary supplement. The main aim of this work is to provide a comprehensive overview on physicochemical nature, mechanism, pharmacokinetics, and physiological functions of SAC.
The high incidence of Candida albicans infections has raised concerns regarding side effects and drug resistance, compounded by a limited number of alternative drugs. Silver nanoparticles (AgNPs) have prominent antimicrobial activity, but effective administration remains a challenge. In this study, AgNPs were synthesized via a green chemistry approach, using glucose as a reducing agent, and incorporated into an agar matrix to form a film (AgFilm). The AgNPs and AgFilm were characterized by Ultraviolet–visible (UV–vis) spectroscopy, Fourier transform infrared (FTIR) spectroscopy, dynamic light scattering (DLS), powder X-ray diffraction (PXRD), scanning electron microscopy (SEM), and atomic force microscopic (AFM). The UV–Vis spectra of the AgNPs and AgFilm showed bands at 415 and 413 nm, respectively. The PXRD and UV–Vis data suggest that the growth of AgNPs was effectively inhibited in the AgFilm. The diameter of AgNPs dispersed in AgFilm was 76 ± 42 nm, and the thickness of the film and 35 ± 3 µm. The antifungal activity of AgFilm was evaluated against 20 strains of C. albicans, demonstrating high antifungal activity with an inhibition zone of 19 ± 2 mm. Therefore, AgFilm could be a promising option for the treatment of superficial C. albicans infections.
Effects of vacuum freeze drying (VFD), air impingement drying (AID), hot air drying based on temperature and humidity control (TH-HAD), pulsed vacuum drying (PVD), and medium- and short-wave infrared radiation drying (MSIRD) on the drying characteristics and physicochemical properties of garlic slices were investigated in the current work. Based on the experimental results, the Weibull model fitted the experimental results better (R² > 0.99) than the Wang and Singh model. Samples dried with PVD showed the smallest color difference (ΔE*), better rehydration capacity and desirable reducing sugar content. In response to thermal effects and pressure pulsations, the cell walls gradually degraded, and the cell and organelle membranes ruptured. The allicin and soluble pectin contents of garlic slices treated with PVD were higher by 8.0–252.3% and 49.5–92.2%, respectively, compared to those of the samples dried by other techniques. VFD maintained a complete garlic slice structure with the minimum shrinkage and the best appearance. The MSIRD process produced the densest structure, and caused an additional loss of color and phytochemical contents. The findings in current work implied that PVD could be a promising drying technique for garlic slices.
Garlic is cultivated worldwide for the value of its bulbs, but its cultivation is challenged by the infertility of commercial cultivars and the accumulation of pathogens over time, which occurs as a consequence of vegetative (clonal) propagation. In this review, we summarize the state of the art of garlic genetics and genomics, highlighting recent developments that will lead to its development as a modern crop, including the restoration of sexual reproduction in some garlic strains. The set of tools available to the breeder currently includes a chromosome-scale assembly of the garlic genome and multiple transcriptome assemblies that are furthering our understanding of the molecular processes underlying important traits like the infertility, the induction of flowering and bulbing, the organoleptic properties and resistance to various pathogens.
Over 161 million tonnes of plastic packaging is produced annually, yet only a small fraction of plastic packaging is recycled. To help eliminate unnecessary plastic packaging and its associated pollution, interest is growing in reusable packaging systems, such as returnable and refillable packaging. However, it cannot be assumed that reusable packaging systems will be more sustainable than single-use alternatives. This article conducts a literature review of 107 articles on reusable packaging to develop an analytical framework that identifies 22 major factors which influence the sustainability of reusable packaging systems. This framework helps readers to better understand the complex interplay between the environmental, economic, social and technical aspects which affect the implementation and scale-up of reusable packaging solutions. The findings highlight that customer acceptance and retention is key to unlocking long-term sustainability. In addition, improving the return rate of reusable packaging, shortening the supply chain and increasing system standardisation are important factors for enabling sustainability. Switching from single-use to reusable packaging systems involves a complex systems change that requires greater collaboration between industry stakeholders, aswell as greater academic collaboration between different disciplines. To progress the field, the authors call for future research to incorporate more multidisciplinary perspectives, which may include perspectives from product-service system design, circular design and policy
road mapping.
Voghiera garlic is an Italian white garlic variety which obtained in 2010 the Protected Designation of Origin. It is widely used for culinary purposes or as an ingredient for supplement production due to its phytochemical compositions. The storage conditions seem to be crucial to retain the high quality of garlic bulbs and their by-products, taking into account the high importance of organosulfur and phenolic compounds for the bioactive potency of garlic and its shelf-life. This study aims to examine the effect of storage on the phytochemical composition, biological effects, and shelf-life of Voghiera garlic PDO. In detail, we considered (i) −4 °C (industrial storage) for 3, 6, and 9 months; (ii) +4 °C for 3 months (home conservation), and (iii) −4 °C for 3 months, plus +4 °C for another 3 months. We focused our attention on the organosulfur compounds, total condensed tannins, flavonoids, phenolic compounds, and related antioxidant activity changes during the storage period. To evaluate the bioactive effects, the Voghiera garlic extracts at different storage conditions were administered to a breast cancer cell line, while antioxidant and anti-inflammatory activity was detected using macrophage RAW 264.7 cells. We observed a decrease in sulfur compounds after 6 months which correlated to a decrease in bioactive effects, while the number of antioxidant compounds was stable during the storage period, showing the good effect of refrigerated temperature in maintaining garlic bulb shelf-life.
Onion (Allium cepa L.) bacterial diseases can cause catastrophic crop losses. Chemical and biological control products are not curative and have mixed or limited efficacy at preventing onion bacterial diseases. Cultural management strategies, such as appropriate irrigation and nitrogen (N) management practices, can reduce the risk for bacterial infection and disease progression. This review synthesizes available literature on cultural management strategies to mitigate onion bacterial diseases and identifies knowledge gaps, promising strategies, and limitations. This synthesis revealed that high N fertilizer application rates, the use of overhead irrigation, and late‐season irrigation or rainfall, especially during field curing, can increase bacterial disease pressure. These factors contribute to conducive conditions for bacteria to colonize the foliage and neck of onion plants. Other in‐season strategies, such as reducing the total amount of irrigation or adjusting application rates of nutrients other than N, have not limited losses to bacterial bulb rots while maintaining desired yields. At the end of the growing season, appropriate timing of lifting bulbs (undercutting to sever the roots) and other practices that speed field curing can reduce the risk of bacterial bulb rots. However, it is less clear if topping (removing foliage) before or after curing influences bacterial bulb rots. Conflicting results reported for some cultural management strategies indicate that local conditions, such as climate and soil types, must be considered for optimizing practices to manage onion bacterial diseases. Advancing our scientific understanding and grower awareness of strategies that reduce onion bacterial diseases is a cost‐effective opportunity to avoid losses.
For centuries, garlic (Allium sativum) has been used both as a traditional remedy for most health-related ailments and for culinary purposes. Current preclinical investigations have suggested that dietary garlic intake has beneficial health effects, such as antioxidant, anti-inflammatory, antitumor, antiobesity, antidiabetic, antiallergic, cardioprotective, and hepatoprotective effects. Its therapeutic potential is influenced by the methods of use, preparation, and extraction. Of particular importance is the Aged Garlic Extract (AGE). During the aging process, the odorous, sour, and irritating compounds in fresh raw garlic, such as allicin, are naturally converted into stable and safe compounds that have significantly greater therapeutic effects than fresh garlic. In AGE, S-allylcysteine (SAC) and S-allylmercaptocysteine (SAMC) are the major water-soluble organosulfurized compounds (OSCs). SAC has been extensively studied, demonstrating remarkable antioxidant, anti-inflammatory, and immunomodulatory capacities. Recently, AGE has been suggested as a promising candidate for the maintenance of immune system homeostasis through modulation of cytokine secretion, promotion of phagocytosis, and activation of macrophages. Since immune dysfunction plays an important role in the development and progress of various diseases, given the therapeutic effects of AGE, it can be thought of exploiting its immunoregulatory capacity to contribute to the treatment and prevention of chronic inflammatory bowel diseases (IBD).
The aim of this study was the discrimination and optimization of irradiation effect under physical and mechanical experiments on garlic. The samples were irradiated with 0, 75, and 150 Gy doses and stored at 4 and 18°C for 5 months. Physical, mechanical, and color properties were measured in the period of storage. Based on the results, all irradiated garlic samples had less quality variation than control samples. Response surface methodology (RSM) optimized dose, storage time, and temperature of the stored garlic which was 75 Gy, 2 months, and 17°C, respectively. In addition, after finding the optimal dose, time, and temperature, the most effective factor as weight loss was obtained and the data were classified by the principal component analysis (PCA) approach. The results showed that the PCA method had a high ability to classify and separate the data obtained from measuring the physicochemical properties of garlic and cover 99% variance of data. Moreover, partial least square (PLS) was applied for predicting weight loss data with R2 0.9999. As well, a mechanical test was investigated for finding the best situation and duration of storage condition. Finally, irradiation prevented the destruction of garlic and saved garlic in the best quality as compared with control or nonirradiated samples. After all this, it can be decided to keep garlic in warehouses and transfer this product with minimum damage. Irradiated garlic storage for 5 months under controlled condition. Optimization of effective parameters was prepared by RSM. Discrimination of irradiated garlic was done by chemometric approach. Mechanical test was completed for storage situation and duration.
Dry rot is an emerging issue for garlic production worldwide and Fusarium proliferatum is its major causal agent. Since the disease is seed-transmitted, sowing healthy cloves is crucial. In this study, some disinfection strategies were tested on garlic seeds, including steam, dry heat, chemical disinfectants and gaseous ozone (O3). Steam reduced the Colony Forming Units·g⁻¹ (CFUs·g⁻¹) by up to 92% in garlic seeds, but, at the same time, it affected their germination (−36%). Similarly, hydrogen peroxide (H2O2) and peracetic acid (C2H4O3) reduced the CFUs·g⁻¹ by up to 83%; however, these methods also severely impaired germination (−40%). Dry heat did not negatively impact germination, but fungal contamination was not significantly reduced. The most promising strategy was gaseous O3 treatment; it decreased CFUs·g⁻¹ by up to 96%, without causing any reduction of germination. The treatments applied were partially effective because the fungus is predominantly located in the outer layer of the seed, although it is also found in the inner portions. Some of these treatments can contribute to garlic protection from seed-borne pathogens and possibly reduce the occurrence of garlic dry rot.
Garlic (Allium sativum L.) is one of the greatest gifts of natural medicine and the oldest medicinal herbs that is cultivated all over the world. It is a widely used spice plant with well-known medicinal properties. Garlic is an important raw material of plant origin with observed and proven positive effects on the human body. A. sativum L. belongs to the most extensively studied medicinal herbs from genus Allium. In the past few decades, its biologically active compounds have been analyzed for their therapeutical properties. The most essential biologically active compound discovered in A. sativum is allicin, working synergistically with other phytochemicals in the prevention of many diseases. Preparation of garlic extractions can be done in liquid form and solid form. The composition and bioactivity of the extraction depend on the strain, age, method of preparation, and consumption method. When extracted and isolated, the bioactive compounds of garlic show a wide range of beneficial health effects: platelets inhibitory and antithrombic activities, hepatoprotective, antimicrobial, antihyperglycemic, antidiabetic, and antitumor. The present chapter describes botanical characterization of garlic, its chemical composition regarding bioactive compounds, and its health benefits.
This chapter describes the various facets, from agronomy to marketing, of Nigerian root vegetables including garlic, onion, turmeric, ginger and carrot being the world’s most significant and vital root vegetables which have high culinary and medicinal value. The chapter commences with their origin and history, universal spread, production figures, areas under cultivation and goes on to explain the botany, diversity, conservation, production practices, pests and diseases management, utilization, post-harvest technology and their uses as nutraceuticals. This chapter also presents the socio-economic, market analyses, export potential of these crops in Nigeria. It would be an important reference material for researchers, agricultural and food science students at both undergraduate and postgraduate level and policy makers; and be of great interest to experts and industries involved in root vegetables and spices trade. The in-depth information and knowledge about the genetic conservation, socio-economics, production, pests and diseases management and post-harvest technology of root vegetables in Nigeria provided in this chapter would greatly help in efforts towards improving their production and utilization for enhanced nutrition and healthy living.
Fresh produce is recognized as highly beneficial for human health. The substantial changes in the life-style of populations and upturn awareness about nutritional aspects of dietary patterns, fresh produce has high demand. In developing countries, postharvest losses can reach up to 50%, and improper storage can cause serious food safety and quality-related issues. To fulfill the ever increasing demand of fresh produce, more attention should be given to reduce postharvest losses in addition to increase the production. Postharvest operations are one of the promising approaches for regulating food safety and security. Recently, various technologies have emerged to preserve the fresh produce and to extend their shelf life. However, consumers demand chemical free fresh product with excellent quality and nutritional profile. In this context, edible coating of fresh produce seems to be an effective approach to mitigate produce safety and quality issues. This review explores numerous types of edible coatings with their impact on quality attributes of fresh produce, as well as the benefits and main functions of each type of coating. This valuable information could help the processors in selecting the appropriate coating material for various fresh and minimally processed foods.
Currently, modern lifestyle diseases (LSD) such as cancer, diabetes, hypertension, cardiovascular and thyroid disease are commonly seen among people of different age groups. One of the root causes of this LSD is the type of food that we are eating. Staple crops like rice, sugarcane, vegetables and wheat are grown with the application of agrochemicals (e.g., glyphosate), traces of which are found in our food; after that, it gets ultra‐processed in factories; e.g., chips and snacks are fried using saturated fats (trans fat); sugar and wheat (derivatives bread, buns, cookies) are processed using toxic chemicals (bleaching agents). As a result, the nutritional value of food is compromised due to low dietary fiber content and synthetic additives – e.g., sucralose (artificial sweetener) – which promotes inflammation and weakens our immune system, causing our body to become sensitive to microbial infection and many other LSDs. To strengthen the immune system, people start taking synthetically prepared supplements and drugs for a prolonged time, which further deteriorates the body organs and their normal function; e.g., prolonged medication for hypothyroidism poses a risk of heart attack and joint pain. Nanotechnology solves the above problems in the food, nutraceuticals and agriculture sectors. Nanotechnology‐based naturally processed products such as nano‐nutraceuticals, nanofood, nanofertilizers and nanopesticides will benefit our health. They possess desirable properties such as high bioavailability, targeted delivery, least processing and sustained release. With the help of nanotechnology, we can get nutritional and agrochemical‐free food. © 2022 Society of Chemical Industry.
Fusarium dry rot (FDR) is a postharvest disease of garlic crops causing yield losses worldwide. Fusarium proliferatum has been identified as the main species causing the disease. Symptoms begin as small brown lesions with a dehydrated appearance that can progress to cover the entire clove during the storage period. Symptoms on growing plants cause brown lesions on the basal plates and roots, and sometimes damping-off is observed. F. proliferatum is a polyphagous pathogen with a wide range of hosts. This pathogen colonizes garlic roots, remaining as a latent pathogen, and develops rot during storage. The pathogen can overwinter in the soil, infested crop residues, and weeds. The fungus can also persist on garlic cloves, acting as primary inoculum in the field and contributing to the long-distance spread. Using healthy plant material, rotating crops, burying crop residues, avoiding bulb injury during harvest and subsequent handling, and providing appropriate postharvest environmental conditions are crucial factors that greatly influence the disease severity. Choosing a suitable non-host crop to achieve truly effective rotation is sometimes difficult. Chemical control in the form of seed treatments or field spraying of the crop has a limited effect on controlling FDR. Field applications of biological control agents have shown some efficacy, but conditions to optimize their activity must be determined. Moreover, different soil management strategies to reduce soil inoculum must be also studied.
Rhizoglyphus robini Claparède (Acari: Acaridae) is a pest of bulbs, corms and tubers of several economically important crops. The biological control of R. robini has yet to be fully explored as an alternative to chemical pesticides. Entomopathogenic fungi in the genera Metarhizium (Hypocreales: Clavicipitaceae) are used for the biological control of several agricultural pests. The soil-dwelling predatory mite, Stratiolaelaps scimitus (Womersley) (Acari: Acaridae) is also frequently used alone or in combination with other biological control agents. There are few reports on the use of M. brunneum or S. scimutus against R. robini. The objectives of this research were to investigate the in vitro effect of different predatory mite ratios of S. scimitus on R. robini mortality and the combined use of a M. brunneum-based granule with S. scimitus as potential strategies to manage this pest. Mortality of R. robini in Petri dishes containing predators was significantly higher than without predators. When soil-filled containers containing R. robini were treated with both M. brunneum granules and S. scimitus, the lower densities of the bulb mite were obtained with the highest ratio of predator/prey mites. The number of bulb mites in the containers treated with only M. brunneum was significantly lower than the untreated control. These results demonstrate the potential for releasing of S. scimitus alone and in combination with M. brunneum granules to manage R. robini.
Garlic is a perishable commodity because it contains high moisture content. Therefore, a good storage method is needed to maintain its quality during storage. This study aimed to determine the effect of initial moisture content levels and storage temperature on the quality change of garlic during storage. The raw material used was garlic of the Sangga Sembalun variety. Garlic bulbs that have been initial moisture content of 60-63% (M 1 ) and 65-68% (M 2 ) were put into the knitted packaging. Then, it were stored for 6 months at room temperature/25-30°C (S 1 ); low temperature/2-4°C (S 2 ); combination of room temperature for 2 months and low temperature for 4 months (S 3 ); and combination of room temperature for 3 months and low temperature for 3 months (S 4 ). The results showed that the best storage of garlic at a moisture content of 60-63% with a combination of room temperature for 2 months and low temperature for 4 months, resulting in moisture loss of 2.65%, weight loss 14.85%, firmness 17.45 N, empty bulbs 7.44%, rotten bulbs 2.21% with the lowest decrease in allicin content (61,3%). These storage conditions are recommended for the long-term storage of garlic bulbs.
Agriculture is an important component of the concept of sustainable development. Given the projected population growth, sustainable agriculture must accomplish food security while also being economically viable, socially responsible, and having the least possible impact on biodiversity and natural ecosystems. Deep learning has shown to be a sophisticated approach for big data analysis, with several successful cases in image processing, object identification, and other domains. It has lately been applied in food science and engineering. Among the issues and concerns addressed by these systems were food recognition; quality detection of fruits, vegetables, meat, and aquatic items; food supply chain; and food contamination. In precision agriculture, Artificial Intelligence (AI) is a commonly used technology for estimating food quality. It is especially important when evaluating crops at different phases of harvest and postharvest. Crop disease and damage detection is a high-priority activity because some postharvest diseases or damages, such as decay, can destroy crops and produce poisons that are toxic to humans. In this paper, we use Convolutional Neural Networks (CNNs)-based U-Net, DeepLab, and Mask R-CNN models to detect and predict postharvest deterioration zones in stored apple fruits. Our approach is unique in that it segmented and predicted postharvest decay and nondecay zones in fruits separately. This review will focus on postharvest physiology and management of fruits and vegetables, including harvesting, handling, packing, storage, and hygiene, to reduce postharvest loss (PHL) and improve crop quality. It will also cover postharvest handling under extreme weather conditions and potential impacts of climate change on vegetable postharvest and postharvest biotechnology on PHL.
Food is the basic necessity for life that always motivated man for its preservation and making it available for an extended period. Food scientists always tried to preserve it with minimum deterioration in quality by employing and investigating innovative preservation techniques. The food sector always remained in search of eco‐friendly and sustainable solutions to tackle food safety challenges. Green technologies (ozone, pulsed electric field, ohmic heating, photosensitization, ultraviolet radiations, high‐pressure processing, ultrasonic, nanotechnology) are in high demand owing to their eco‐friendly, rapid, efficient, and effective nature in controlling microbes with a negligible residual impact on food quality during processing. The use of green technologies would be a desirable substitute for conventionally available preservation techniques. This paper discusses different food preservation techniques with special reference to green technologies to minimize the deleterious impact on the environment and employs these innovative technologies to play role in enhancing the food safety. The current review article discusses different food preservation techniques with special reference to green technologies to minimize the deleterious impact on the environment and employs these innovative technologies to play role in enhancing the food safety.
Garlic dry rot caused by Fusarium proliferatum is an emerging postharvest disease that has resulted in severe economic losses, necessitating design and implementation of efficient disease control strategies. Sanitation of planting cloves is critical for preventing garlic dry rot. This study evaluated the efficacy of commercial chemicals and biocontrol agents, applied at planting as spray treatments, for reducing disease severity and the occurrence of Fusarium spp. in garlic, from the field stage then through 9 months of postharvest storage. Tebuconazole was the most effective for reducing disease severity, giving 26.5% reduction of basal plate rots and 44% reduction of bulb rots, and 33.4% reduction in visible symptoms on cloves relative to the untreated controls. Comparable results were obtained by applying B. subtilis and S. griseoviridis. However, none of the active ingredients tested in this study reduced the incidence of F. oxysporum and F. proliferatum on basal plates, although tebuconazole reduced the postharvest incidence of F. proliferatum on cloves by nearly 50%. Incidence of F. proliferatum increased by 37% in bulbs transferred from storage to room temperature (25°C) for 15 days, simulating storage in consumers’ homes. These results demonstrate that spray seed clove treatments have inhibitory effects on postharvest garlic dry rot, although further research is required to determine the persistence of these treatments during prolonged storage, especially without low temperatures.
A field experiment was conducted at the field Laboratory, Horticulture farm, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh during the dry season (October to April) to evaluate the effect of planting time on the growth and yield of two garlic varieties. The experiment was laid-out with two factors, dates of planting (21 October, 6 November, 21 November and 06 December) and variety (BAU garlic-1 and BAU garlic-2) in Randomized Complete Block Design with three replications. Planting time had significant influence on growth and yield attributes as well as bulb yield of garlic. Plant height, leaf length, number of leaves, leaf and root dry weight, bulb diameter, number of cloves per bulb and bulb yield decreased with delay planting. The highest plant height (52.38 cm), leaf length (37.66 cm), number of leaves per plant (7.15), leaf dry weight (1.75 g), bulb diameter (3.89 cm), number of cloves per bulb (22.31), bulb yield per plant (16.42 g) and per hectare (8.13 t ha-1) obtained from 21 October planting. BAU garlic-2 was relatively better than BAU garlic-1 in terms of yield and yield attributes. The interaction effect of planting time and variety showed the highest bulb yield of both varieties from 21 October planting. Early planting of both varieties found better to get maximum yield of garlic.
The garlic (Allium sativum L.) is family amaryllidaceae, perennial plant are the most important commercial crop grown all over world and consumed in various forms. These crops are generally grown throughout the country especially China, India, Bangaldesh, Egypt, south Korea, Russian Federation, Ukraine, Spain, Uzbekistan and Myanmar in India is the major growing of the states of Maharashtra,. Garlic contains at least 33 sulfur compounds, several enzymes and the minerals germanium, calcium, copper, iron, potassium, magnesium, selenium and zinc; vitamins A, B1 and C, fiber and water and also contains amino acids lysine, histidine, arginine, aspartic acid threonine, glutamine, proline, glycine, alanine, cysteine, valine, methionine, isoleucine, leucine, tryptophan and phenylalanine garlic extract is effective against bacteria, fungi, parasites, lower blood pressure, blood cholesterol and blood sugar, prevent blood clotting, protect the liver and contains antitumor properties in humans garlic extracts have exhibited activity against. The garlic crop is cultivated in several countries and susceptible to number of diseases at various stages of plant growth. From different parts of the world, downy mildew, rust, purple blotch; Stemphylium blight, basal rot, have been observed leading to substantial. Apart from reduction in crop yield, the disease also poses harmful effects during harvesting, post harvesting, processing and marketing stages, which lower the quality and export potential of the crops that significantly causes the economic loss of qualitative and quantative. The diseases alter the cropping pattern and also affect the local and export markets. The consistent use of chemicals to control the plant diseases not only poses a serious threat to the environment and mankind but also slowly build up resistance in the pathogens.
Garlic (Allium sativum L.) has been subject of fascination and research for centuries, owing to its diverse culinary and medicinal properties which further afftects its agronomic significance. This review paper delves into the multifaceted aspects of the garlic crop, aiming to unveil the various dimensions that make it truly remarkable botanical wonder. Among the plethora of compounds found in garlic, allicin an organosulfur compound (OSC), has emerged as a focal point of interest for researchers and health enthusiasts alike. Allicin is known for its powerful antimicrobial, antioxidant, and cardiovascular benefits, rendering garlic a potent natural remedy and a valuable addition to realm of alternative medicine. Allicin's synthesis, bioavailability, and mechanism behind its medicinal effects has also been discussed. Furthermore, the impact of various drying techniques on the allicin content of garlic has been examined. As the understanding of allicin's health benefits continues to evolve, this comprehensive review contributes valuable insights into optimizing garlic's drying methods to preserve and enhance the allicin content, thus maximizing its therapeutic potential. By synthesizing existing knowledge, we provide a platform for future research to address gaps in the field of garlic drying technology and its profound impact on allicin retention for various health applications.
Purpose. To justify elements of the post-harvest winter garlic processing technology that will increase storability and shelf life of garlic. The working hypothesis was based on the assumption that it is possible to use a modified paraffin-containing coating, which will increase the stability of garlic bulbs during storage. Methods. General scientific: 1. hypothesis method - drawing up experimental designs; 2. experimental method – designs of laboratory experiments; 3. methods of analysis and synthesis - drawing conclusions and summarizing, computational and analytical. Results. Covering bulbs with a mixture of 90% shellac (food additive, E904) + 10% aloe vera gel ensured a storage length of 145 days with the daily weight loss of 0.036%. 20% sunflower wax increased the storage length up to 142 days with the daily weight loss of 0.036%, while with paraffin coating the storage period was 100 days and the daily weight loss was 0.10%. It was established that the control specimens of garlic stored at reduced relative air humidity (RAH) (60– 70%) significantly lost their weight. The increase in RAH during storage reduced the weight loss of garlic bulbs to 8.2%, i.e. 2.5-fold. Covering garlic bulbs with a protective film reduced the weight loss by 4.6–5 times at RAH of 60–70%. Increasing RAH to 75–85% and 90–95% reduced it by 4.7–5.3 and 2.9–3.1 times, respectively. With similar daily weight loss in the experiments with 75% paraffin + 5% glycerin + 20% sunflower wax, with 90% shellac + 10% aloe vera gel, with 85% paraffin + 5% glycerin + 10% sunflower wax, with 65% paraffin + 5% glycerin + 30% sunflower wax (the daily weight loss was 0.036%, 0.036%, 0.044%, and 0.044%, respectively), the storage lengths were not equal. Bulb coatings extended the storage period by 25-45 days depending on coating composition. The longest storage (142–145 days) was achieved with 75% paraffin + 5% glycerin + 20% sunflower wax and with 90% shellac + 10% aloe vera gel (the daily weight loss was 0.036%). Conclusions. The effects of the protective coatings on the bulb weight amounted to 76.0%, while the RAH contribution was 12.0%, and the interaction of the studied factors accounted for 12.0%.
Ethnopharmacological relevance:
Metabolic diseases are the major causes of macrovascular and microvascular complications which lead to morbidity and mortality. Traditionally, garlic has been used as food and medicine for more than 5000 years. However, efficacy studies have shown conflicting results regarding the garlic effect.
Aim of the study:
This study aims to evaluate the efficacy of garlic on the components of metabolic syndrome (MetS) in metabolic disease patients.
Materials and methods:
This study was a systematic review and meta-analysis of randomized controlled trials (RCTs). Pubmed, Cochrane Central Register of Controlled Trials (CENTRAL), and Google scholar were searched till 25th December 2021 for identifying the relevant studies that have shown the effects of garlic on components of metabolic syndrome in metabolic disease patients. The mean difference with 95% CI was calculated using fixed-effect or random-effect models.
Results:
The effect of garlic has shown significant changes on waist circumference (p-value= <0.0001), total cholesterol (p < 0.0001), low density lipoprotein (p = 0.01), high density lipoprotein (p < 0.00001), triglycerides (p < 0.00001), systolic blood pressure (p < 0.00001), diastolic blood pressure (p < 0.00001), glucose (p < 0.00001), Homeostatic Model Assessment for Insulin Resistance (HOMA-IR) (p = 0.04), C-reactive protein (p < 0.00001), tumor necrosis factor (TNF)-α (p = 0.002), interleukin (IL)-6 (p = 0.0001). Subgroup analysis has shown the favorable effects of garlic in metabolic disease patients.
Conclusion:
Our meta-analysis results confirm the findings that garlic could be useful as an anti-hyperlipidemic, anti-hyperglycemic, anti-hypertensive and anti-inflammatory drug.
Background: The metabolic process and physiological activities of fresh fruit and vegetables continue after harvesting and lead to quality reduction and waste enhancement. Modified atmosphere packaging (MAP) is a well-proven method to avoid anaerobiosis activities and extend the shelf life of agricultural products. As a result, researchers have proposed MAP technology as an appropriate and cost-effective method. The design of MAP systems depends on various factors, including the respiration and transpiration rates of the product, the temperature and humidity of the environment, and the permeability rate of the package. Therefore, the integration of mentioned information in the design of a successful MAP system is crucial. Scope and approach: The modeling approach is a reliable method for understanding the incorporation of the effective parameters and achieving the mass balance equation to determine the optimal conditions of the MAP. This review investigates the developed models for achieving a MAP design for various agricultural products. Also, the existing challenges in the developed models are discussed. In addition, the strengths and shortcomings of the integrated models are described, and the prospects for the optimization of MAP are highlighted. Key findings and conclusions: Considering the interaction of effectual parameters and sub-models, mathematical modeling revealed acceptable accuracy to predict the shelf life of fresh produce under the actual supply chain conditions and MAP systems. Due to the difference in the optimum MAP requirements based on specific parameters such as gas concentration, research is needed to optimize the effective factors by taking into account the perm-selectivity of the packaging materials. More efforts should focus on developing the comprehensive mathematical model and simulation, including product characteristics, package properties, environmental conditions, and mass and heat transfer phenomena for optimal MAP design.
Parkinson's disease (PD), one of the most common neurological diseases worldwide, is mainly characterized neuropathologically by the dopaminergic neurodegeneration in the substantia nigra pars compacta of the brainstem. Genetic and environmental factors contribute to PD pathophysiology through modulation of pleiotropic cellular mechanisms. The currently available treatment options focus only on replenishing dopamine and do not alter disease progression. Interestingly, garlic (Allium sativum), globally famed for its flavor and taste-enhancing properties, has shown protective activity in different PD models. Numerous chemical constituents of garlic, mainly the organosulfur compounds, have been shown to exhibit anti-Parkinsonian effects by targeting oxidative stress, mitochondrial impairment, and neuroinflammation-related signaling. However, despite its therapeutic potential against PD, the major bioactive components of garlic display some stability issues and some adverse effects. In the present review, we explore the therapeutic potential of garlic and its major constituents in PD, the molecular mechanisms responsible for its pharmaceutical activity, and the associated limitations that need to be overcome for its future potential use in clinical practice.
Emerging non-thermal technologies for enhancing shelf life and food safety have revolutionized the food processing sector. Adopting different non-thermal techniques like supercritical carbon dioxide, high hydrostatic pressure, cold plasma, and ozone technology can improve food quality and enhance the storage life of foods by reducing spoilage and wastage. Evidence shows that these emerging innovative technologies not only ensure the freshness of the food but also keep the nutritionally heat-sensitive materials intact in the foods. Moreover, these can serve as alternatives to conventional heat processing methods resulting in hygienic and safe foods, retention of bioactive compounds, decontamination of microorganisms, and limited changes in the nutritional and sensory attributes. In this review, the basic principles of non-thermal technologies and their effect on the quality parameters of foods are reported. Also, the potential applications and benefits of these technologies as alternative processes for food preservation and to eliminate contamination and infection from food samples are discussed.
Many factors including cold conditioning, temperature, photoperiod, plant population, clove weight, soil nutrients, irrigation, plant growth regulators, and genetic responses influence bulb development in garlic. Garlic produces poor bulbs in warm and short-day conditions but cool and long-days induce flowering. Bulbs exposed before planting from 0° to 10°C for 8 weeks accelerate growth as the low temperatures modify the hormonal balance. Large cloves (>2–4 g) yield heavier bulbs than small (1–2 g) cloves. Plant population has an impact on bulb size: the higher the plant population, the smaller the bulb size. Garlic is sensitive to moisture stress especially during bulb initiation and development. Depending upon cultivar, soil type, and fertility status, NPK fertilisation for enhancement of bulb yield varies from 60–200, 20–75, and 40–166 kg ha−1, respectively. Low-temperature pre-treatment (4°C) increases salicylic acid (SA) concentration in the leaf sheath and enhances bulbing. Injecting garlic plants with gibberellin (GA3) solution increases clove number per bulb. Like onion, flowering and bulb formation in garlic are controlled by different (Flowering Locus T) FT genes. Two antagonistic FT-like genes regulate bulb formation. AsFT1 enhances bulb formation, while AsFT4 prevents AsFT1 up-regulation and inhibits bulbing.
KEYWORDS: Garlicbulb developmentenvironmentgenotypenutrientwater
The study was conducted for increasing the availability of ready-to-serve fresh-peeled onion (shallot) in the consumer market and to determine the quality of the product during storage. The peeled shallot was treated in chemical solutions of 2% CaCl2 (T1), 0.05% sodium benzoate (T2), 0.2% citric acid (T3), and a combination of all the above preservatives (T4) for 5 minutes, and the control samples the one without any chemical preservatives. The treated samples were vacuum-packed, ad stored at 4°C and the quality parameters were evaluated every three days at intervals of p to 15 days. The results show that firmness, acidity, and TSS were found high in T1, and the respiration rate, weight loss, and yellowness (b*) were less in T1 compared to control and other samples which indicate the freshness of the product. Among the chemical treatments, the vacuum-packed CaCl2 treated peeled shallot has maintained its quality for 15 days at 4ºC.
Fresh-cut lily bulbs have broad consumption prospects in the vegetable market due to their high nutritional value and convenience in processing; however, potential discoloration and microbial infection during storage adversely affect their quality. This study investigated the effect of modified atmosphere packaging (MAP) and plant essential oils (EOs) on the preservation of lily bulbs. The results showed that MAP significantly preserved the color and weight of lily bulbs, and different MAP conditions caused different effects on bacterial inhibition. Low oxygen-MAP (L-MAP) showed a stronger antibacterial effect than air-MAP (A-MAP), whereas appropriate antibacterial agents were still needed to improve the antibacterial effect. Therefore, plant EOs were employed to further control the growth of microorganisms by preparing plant EO solid particles (PESP). The combined use of L-MAP and PESP significantly prolonged the shelf life of lily bulbs to 12 d with higher contents of nutrients and better appearance quality compared to the control. Furthermore, the physiological metabolism of lily bulbs was regulated by combined treatment with L-MAP and PESP, which inhibited starch degradation, MDA accumulation and respiratory oxidase activities.
Ten days old garlic sprouts were gamma irradiated in the dose range of 0.25–1.25 kGy followed by storage under refrigerated conditions (3 ± 1 C, RH 85 %) for 15 days. Samples were evaluated at 4 days interval for storage quality parameters and microbial load. Results of the study revealed that gamma irradiation treatment of 1.25 kGy proved significantly (p ≤ 0.05) effective in maintaining the external appearance, texture and appeal of irradiated sprouts throughout the storage. Besides maintaining visual quality, irradiation at 1.25 kGy enhanced the content of total phenols of garlic sprouts and delayed the oxidation of total phenols, total ascorbic acid and chlorophyll degradation during storage. After 15 days of storage, chlorophyll degradation was 54.4 % in control sprouts and 12.7 % in 1.25 kGy treated sprouts; indicating a 4-fold retention of chlorophyll content in sprouts irradiated at 1.25 kGy. Sensory evaluation revealed that control and 0.25 kGy irradiated sprouts were unacceptable only after 12 days of storage, while as sprouts irradiated at 1.25 kGy were in acceptable condition even after 15 days of storage. Microbial analysis indicated that dose of 1.25 kGy inhibited the mold as well as bacterial growth up to 8 days of storage and resulted in around 2 log reduction in yeast and mold count as well as bacterial count after 15 days of storage, therefore ensures both consumer concerns and microbial safety.
The objective of the present study was to determine the effect of vacuum packaging (VP) combined with immersion in 5 g L⁻¹ ascorbic acid (AsA) on the quality of fresh-cut potatoes during storage. Results indicated that VP + AsA treatment decreased the degree of browning, inhibited weight loss, maintained firmness, and reduced the levels of respiration and ethylene generation. The VP + AsA treatment suppressed the accumulation of malondialdehyde and reactive oxygen species in fresh-cut potatoes, reduced the level of phenolics, and delayed the increase of glucose, fructose, and sucrose contents. An assessment of the taste and flavor of the fresh-cut potatoes was determined using electronic tongue and GC-MS. Results indicated that the VP + AsA treatment maintained both parameters (taste and flavor) of fresh-cut potatoes. Notably, most of the identified volatile compounds were products of lipid degradation, and VP + AsA treatments inhibited the aldehydes generated by the degradation of fatty acids, thus suppressing the development of rancid off-flavor in fresh-cut potatoes. The collective results indicate that the VP + AsA is a promising preservation treatment, which can be used to prolong the shelf-life of fresh-cut potatoes.