Conventional and Advanced Packaging and Storage Technology of “Chives” (Allium tuberosum): A Review

Amity Institute of Horticulture Studies and Research, Amity University Uttar Pradesh, Noida - 201303

^* Corresponding author’s Email: verma.anamika02@gmail.com/averma12@amity.edu

Abstract

The perennial Chives (Allium tuberosum), belonging to the Liliaceae family is typically used as a condiment, vegetable, or spice, salads and soups. It is suitable to tropical and temperate climate. Of all the species of Allium, chives contain the highest amount of betacarotene and vitamin C. The unique flavour and scent of chives are attributed to sulphur compounds, particularly diallyl disulfide and diallyl trisulfide, which have also been investigated for potential anti-inflammatory, anticancer effects and antioxidant properties that serves to prevent oxidative stress and support general health. Even at refrigerated temperatures, these leaves have a very short shelf life. Chives can be successfully preserved for up to 14 days at 0–5 °C. Packing significantly affects how much weight is lost and how much water is retained during storage and the best packaging found as per latest studies is the plastics. This species has the potential to be commercialized in order to augment the production of onions and garlic in various regions of India, particularly given the current unstable climate. This is because of the species broader adaptability and multifunctional usage.