Effect of gaseous ozone treatment on the aroma and clove rot by Fusarium proliferatum during garlic postharvest storage

Abstract

), during 4 days, 20 h a day. After ozone-treatment, the garlic samples were moved at 22 °C to mimic retail conditions (shelf life). The changes in several quality parameters such as fungal decay and aroma were evaluated on garlic samples, as whole bulbs, cloves with and without tunic, through a sensorial descriptive test, SPME analysis in GC/MS and microbiological approaches. The data collected showed that ozone treatment did not affect the aromatic profile of garlic. A significant detrimental effect of ozone treatment on garlic decay was observed. Our results encourage the use of gaseous ozone treatment for containing garlic fungal decay during its storage.

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