This study evaluates the impact of packaging materials on the shelf life of lye-peeled
garlic powder stored at a temperature of 10-40°C. Garlic powder quality parameters
such as moisture content, allicin content, colour and sensory parameters were measured
for up to 6 months period. Results revealed that increases in temperature from 10 to
40ºC significantly accelerated the degradation of measured quality attributes, especially
in low-density polyethene (LDPE) than aluminium foil pouch (AFP). In contrast, AFP-
packaged products stored at low temperatures showed less moisture content and higher
allicin content. The rate of degradation in colour was found to be lower in AFP as
compared to LDPE in storage temperature of 10-40ºC up to 6-month period. The
finding highlights the selection of appropriate packaging and storage conditions at a
commercial scale to maintain the quality of garlic powder attributes.