RESUMO
This study aims to investigate the postharvest physiology and texture of garlic cloves packaged in polyethylene terephthalate (PET), polyethylene (PE), aluminized kraft paper (AKP), single kraft paper (SKP), and mesh bag. Germination rate, electrical conductivity, respiration intensity, water content, and texture were determined during 180 d storage at -2⯰C. Results showed that the germination of garlic cloves packaged in PET, PE, and AKP was effectively inhibited during storage. PE effectively reduced the degree of damage to the cell membranes of the garlic cloves. PE and SKP significantly inhibited respiratory intensity during storage. Garlic cloves water content did not change significantly in 90 d storage which packaged in PE and SKP. PE exhibited better effect on the texture and freshness of garlic cloves than the other materials. In conclusion, PE is the best packaging material for maintaining the quality attributes and extending the shelf lives of garlic cloves.