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Effects of packing materials on the gas compositions in package of fresh peeled garlic (Allium sativum L.) were investigated. The fresh peeled garlics packed in 20, 40, 60 pm LDPE and 30 pm HDPE pouches were stored at 20℃, 76% RH. The variables including respiration characteristics, gas compositions, general appearance, and film permeabilities to O₂, CO₂ and H₂O vapor were measured. A model was evaluated for the prediction of O₂ and CO₂ equilibrium concentrations inside packages and for the optimization of packaging parameters. Experimental and simulated gas composition results were found to be in good agreement. The 30 um HDPE pouch with 4% O₂ and 7.5% CO₂ equilibrium concentrations conferred the best appearance of peeled garlic, giving 6 days of storage life. As a result, MA seemed to have a beneficial effect on appearance of fresh peeled garlic, possibly due to reduced microbial activity.
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