Loss Assessment during Postharvest and Handling of Thai Garlic Used for Processing

Garlic is one of the most economically important crops cultivated and consumed worldwide. The rising demand for garlic in functional food market driven by growing interest using processed products supplements benefits health wellbeing. Prior to processing, freshly harvested Thai undergoes six distinct curing procedures; however, losses initial quality evaluation cured garlics have never been assessed. research aims evaluate types biomass during post-harvest processing lab scale waste composition mass–flow analyses, which align with bio-circular green economic approach. Qualitative process flow diagrams (PFD) each procedure were outlined, volume loss biomasses recorded. study found that overall significantly higher than those associated bulb root attached alone. Moisture (>60%) was greatest type loss, followed through minimal processing. aerial part accounted >40% total while skin variable, depending on whether conducted before or after curing. In terms quality, phenolic flavonoid content decreased curing, level reducing sugar from day harvest. This result can be used as criterion handling addition, produced postharvest utilised a raw material biorefinery extraction.