This work aimed to study the effect of storage conditions (cold, room temperature and traditional storage systems), packaging types (plastic, carton and clothes), and bulb size (small, medium and large sizes) on the quality of garlic during storage. Moisture loss, total losses, sprouting and empty bulb percentages were determined during the storage period. The chemical composition of the garlic during storage was also determined. The results indicated that the accumulative moisture content losses increased with bulb size and storage period. Storage system had a great effect on the losses, where, the traditional storage system recorded the lowest moisture losses (4.36 %), compared to the other systems under study. The traditional storage system recorded the lowest total weight losses (14.24 %), while the room temperature storage system recorded the highest value (18.30%). Plastic packages recorded the lowest total weight losses (15.30 %), while it was 16.96% for the clothes packages under the cold storage system. At the room temperature storage system, carton packages gave the lowest losses (16.12%) compared to that recorded for the garlic bulbs stored in plastic packages (19.93%). Sprouting percentage ranged from 24.68-64.80%. Empty bulbs percentage ranged from 2.39-12.17%.
Concerning the chemical composition, moisture content decreased from 60.33-63.24% before storage to 55.57-58.22% after storage period. Protein changed from 6.26-6.33% before storage to 6.62-7.18% after storage period. Storage system, package type and bulb size had no effect on both fat and ash percentages. Fiber percentage ranged from 2.12-2.15% before storage to 2.16-2.22% after storage period. Carbohydrates increased from 26.30-27.37% before storage to 30.74-33.36% after storage period, depending on storage system, package type and bulb size.
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