A comprehensive review on impact of post-harvest management and treatment practices on the quality of garlic (Allium sativum L) during storage

Garlic (Allium sativum L.) plays a crucial role in global agriculture due to its culinary and medicinal uses, but it faces significant post-harvest losses due to moisture, temperature fluctuations, and pest infestations. Proper storage and handling practices can mitigate these losses, yet conventional methods like curing, dehydration, cryopreservation, and vacuum sealing still result in 25–40 % losses during storage. This review investigates the types, factors, and causes of garlic losses, focusing on biological factors such as microbial infections pest infestations, and premature sprouting which cause decay and deformities. Physical factors such as mechanical damage, inadequate curing, temperature fluctuations, humidity, and prolonged light exposure also contribute to deterioration. This review explores practices and treatments to minimize losses, detailing their mechanisms, benefits, and commercial potential. It compares thermal and non-thermal technologies such as irradiation, ozone treatment, nanotechnologies, edible coatings, and films. Irradiation is effective against pathogens but may lead to nutrient loss, ozone treatment provides microbial control with minimal residue. Nanotechnologies, edible coatings, and films help extend shelf life by reducing microbial growth and moisture loss, with considerations for safety and consumer acceptance. The review highlights the need for innovative solutions to reduce losses and preserve the nutritional value and safety, contributing to sustainable garlic production and food security. Additionally, it evaluates the implications of these management practices for sustainability and circular economy. The findings highlight the need for further research to enhance the efficiency, cost-effectiveness, and environmental sustainability of post-harvest technologies to ensure the long-term viability and profitability of garlic production.