Storage period(days) Treatment Colour Flavour Texture Visual fungal growth 0 B1 No change No off flavour Firm No growth B2 No change No off flavour Firm Do B3 No change No off flavour Firm Do B4 No change No off flavour Firm Do 15 B1 No change No off flavour Firm No growth B2 No change No off flavour Firm Do B3 No change Off flavour Slightly soft Do B4 No change No off flavour Slightly soft Do 30 B1 No change No off flavour Slightly soft No growth B2 No change No off flavour Firm Slight B3 Change# Off flavour Soft moderate B4 Change*$ No off flavour Soft Do

Table 3: Physical properties of blanched garlic pickle during fermentation. The symbol #indicates the change of colour to green *indicates the change to blue and $indicates change to orange red.