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Effect of Storage Temperatures on the Quality of Garlic Bulbs

By 溫昭誠, 洪登村, 謝慶昌, Chao-Cheng Wen, Deng-Tsen Horng and Ching-Chang Siesh


本試驗之目的在探討4月採收後之蒜球,先於室溫下貯藏至9月,待芽體萌動後,再以高溫及低溫貯存,觀察是否能抑制蒜球之萌芽,進而將蒜球貯藏至隔年的2月,達到延長供貨期之目的。結果顯示-6、-3、-1、33及36°C皆能抑制貯藏期間蒜球之萌芽,但-3及-l°C貯藏者回溫後蒜球萌芽率較高且快,而-6、33及36℃則有較長之櫥架壽命。The objectives of this test were to investigate the effects of the storage temperatures on the inhibiting of germination of garlic bulbs. The bulbs were harvested in April, stored at room temperature until September. After bud initiation, they were stored under both high and low temperature conditions for five months and degrees of inhibitions were recorded. The storage of treated bulbs was further extended to next February in order to prolong the supply of the bulbs. The results showed that storage temperature of -6, -3, -1, 33, 36℃ all exhibited prohibiting effect on the bulbs, however, those stored at -3 and -1℃ had higher and more rapid germination rates after returning to the room temperature. Further more, garlic bulbs stored at -6, 33, 36℃ had a longer shelf life

Topics: Sprouting, Respiration, Garlic, Temperature, 蒜球, 溫度, 呼吸率, 發芽
Year: 2014
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