大蒜頭採收後之處理及貯藏
Other Title
Postharvest Handling and Storage of Garlic Bulb (Alliurn sativum L.)
Journal
園產品採後處理與運銷技術研討會專刊
Part Of
農業試驗所特刊第60號
Pages
181-188
ISBN
957-00-9146-0
Date Issued
1997-06
Date
1997-06
Author(s)
林棟樑
Doung-Liang Lin
Abstract
本省蒜頭由於氣候關係其生產期集中於2-4月間，其餘時間均以貯藏供應，蒜頭收穫後貯藏期適為高溫期，因此休眠期甚長，在夏季高溫下不會有發芽問題，但到了秋季後，氣溫逐漸降低，發芽、腐爛問題隨之會發生。以學甲大片黑，西港蒲蒜及花蒜三品種大蒜為材料，不同溫度貯藏結果，以0℃最佳，其失重率、發芽率及腐爛率均明顯降低，貯藏六個月後其損耗仍在二成以內，但冷藏出庫後迅速發芽，商品價值明顯降低。只能將未發芽部份剝成蒜仁方式銷售或供加工使用。以39%MH抑芽劑施用試驗結果顯示，採收前14天噴施100倍稀釋液後，常溫貯藏可延緩發芽情形，但失重率及腐爛率仍嚴重。而若以低溫貯藏配合MH抑芽劑施用則可減少損耗及解決冷藏後迅速發芽問題。蒜仁貯藏室溫時只有2-3天的壽命。低溫雖可延長壽命，若未包裝亦只有二週的壽命，但若以0.035mm厚PE袋密封包裝，置2℃貯藏，則可貯藏一個月以上。
The production season of garlic bulbs is from February through April in Taiwan. Usually, harvested garlic bulbs are cured and stored at room temperature in order to yearly round supply the market. Garlic bubls are dormant during high temperature of summer and begin to sprouting when temperature becomes lower in September. In addition, weight loss and rot of garlic bulbs are serious during storage at room temperature. Experimental result showed that sprouting, weight loss and rot of garlic bulbs could be inhibited during storage at ℃. However, after removal from storage at ℃ garlic bulbs started to sprouting quickly at room temperature within 7 days, thus shorten the shelf life. Preharvest spray of maleic hydrazide (39%, choline salt) to garlic plant could effectively decreased the sprouting after 0℃ storage. The quality of garlic cloves stord at 2℃ with 0.035mm PE bags could be maintained for one month.
Event(s)
園產品採後處理與運銷技術研討會
Proceeding of A Symposium on Postharvest Handling and Marketing of Horticultural Crops
Subjects
大蒜
冷藏
MH抑芽劑
品質
garlic
postharvest
cold storage
maleic hydrazide
quality
Publisher
農業試驗所
Type
conference paper
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