Document Type : Original Article
Authors
Department of Biosystem Engineering, University of Mohaghegh Ardabili, Ardabil, Iran
Abstract
Garlic is a medicinal plant and seasoning herb with numerous properties. Varieties of garlic with red skin compared to cultivars with white skin, often show resistance to fungal diseases. Gene modification by gamma-ray increases the resistance of garlic against chastity and diseases. Heat treatment enhances the chemical properties of garlic, leading to the production of high-potency antioxidants. The quality of the manufactured product is related to the type and conditions of heat treatment. Manual harvesting of garlic reduces the quality of the product and increases production costs by 50% or even more, which results in receiving a product with low quality and high price. Garlic should be kept at a low temperature to prevent the germination and growth of fungi. Bacteria and viruses cause rot in onions and garlic, and hot water is an effective method to preserve garlic from nematodes without damaging the product, which is applied in certain conditions.
Keywords
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