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Hot-air Treatment Inhibits Sprouting of Cold Stored Garlic (Allium sativum L.) Bulbs
Effect of hot-air on the inhibition of bud and root growth of cold stored garlic bulbs during 0, 7 and 14 days of shelf-life observation. A.% Sprouting coves, B. Length ratio of bud vs.clove(%), C. Mean root length (mm). Each bar represents the mean value (± SE) of 4 replicates, 1 kg buibs per replicate
Effect of hot-air on the inhibition of bud and root growth of cold stored garlic bulbs during 0, 7 and 14 days of shelf-life observation. A.% Sprouting coves, B. Length ratio of bud vs.clove(%), C. Mean root length (mm). Each bar represents the mean value (± SE) of 4 replicates, 1 kg buibs per replicate

Author:Yee-Ting Wang and Deng-Tsen Horng*

Abstract:

    Garlic bulbs (Allium sativum L.) which had been stored at -2.0～0.5℃ for 8 months were treated with 45℃ or 50℃ hot-air for 15 hours. Heat treated and untreated bulbs were cloved and kept under 20±1℃, 80±5% RH for 0, 7, or 14 days before evaluation of bud and root growth and quality changes. Both 45℃ and 50℃ hot-air treatments effectively inhibited bud and root growth, but 50℃ hot-air treatment caused severe heat injury to garlic cloves. Garlic bulbs treated with 45℃ hot-air maintained an acceptable quality during the 14-day shelf-life observation period, but had a higher weight loss than the control.

Key words:Garlic bulbs, Hot-air treatment, Shelf-life, Sprouting

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Journal of
Taiwan Agricultural Research
Vol. 73, No.1 (2024) ISSN: 2790-086X Vol. 73, No.1 (2024)
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