Effect of temperature and gas composition on garlic bulbs storage

• Main Authors: Chao-Cheng Wen, 溫昭誠
• Other Authors: Deng-Tsen Horng
• Format: Others
• Language: zh-TW
• Published: 2001
• Online Access: http://ndltd.ncl.edu.tw/handle/09176712175224882058

碩士 === 國立中興大學 === 園藝學系 === 89 === The effect of temperature and gas component on the storage of garlic bulbs were investigated in this test. Both -1℃and 33℃were tested and found to be the optimum storage temperature for garlic bulbs, Which were stored right after harvest. These temperatures could effectively prevent garlic from sprouting during a nine-month storage period. The 15℃ treatment was failed to inhibit sprouting and showed a tendency to accelerate. The process if bulbs were delayed in appropriate temperature treatments. The subsequent storage should be at -6℃, 33 or36℃; low temperature at -1℃and -3℃ could prevent bud growth but was mot able to restrain sprouting after returning to room temperature. The advantages and disadvantages of storing garlic bulbs at -1 or 33℃ are as follows: storage at relatively high temperature cost less and is preferred by the average farmers but weight loss and high decay rates are common phenomena. Cold storage cost more, however with less physiological problem. Results indicated that all treatments effectively inhibited bud growth, and the average bud length to clove ratio was under 47 percent. Nevertheless, it is more economical to start with high temperature(33℃) during harvest from March to May and then transferred to low temperature(-1℃) in November for the obvious reason of corresponding with the local climate change. This would help maintaining good garlic qualities until next February. The optimum temperature of vacuum packaging for garlic cloves is from -1℃ to -3℃. Minus 6℃ would cause water soaking and above 3℃ might induce rooting and sprouting. Over 12℃ could bring about cloves decay. Effects of gas component on the rooting and sprouting of garlic bulbs in the PE bag was mainly caused by the accumulation of carbon dioxide and high humidity in the bag, and the severity increased with the days of treatment as well as CO2 concentration. No difference was found between the control and those cloves treated with 100﹪CO2 for 5 days and were placed on the wet filter in a petri dish. Should treatment last more than 10 days, garlic clove tended to decay.