食用蒜球熱藏技術

Abstract

以往之試驗已證實30℃至35℃之高溫具有抑制蒜球芽體伸長或萌芽之效果，可用以貯藏蒜球6 至10 個月。熱藏蒜球簡便安全，而且可利用台灣夏季天然高溫，節省能源與成本。 本研究依據在實驗室實驗蒜球熱藏之結果，進一步在農戶及商業規模之貯藏庫做實用性測試，且皆重複實施測試3 個年度。 農戶規模之熱藏試驗：於雲林縣東勢鄉利用農戶舊舍設置4 坪面積之熱藏庫與8 坪大小之常溫通風式傳統庫（對照），比較貯藏效果。將相似的蒜球於收穫當年9 月放入熱藏庫650kg 及傳統庫250kg 貯藏至翌年2 月，共5 個月。此期間熱藏庫之月均溫維持在33-30℃而傳統庫由30℃逐月降至20℃。熱藏蒜球出庫時品質仍良好，可售率高於75％；熱藏庫每日平均用電量9-21 度（kw/h），用電最多的月份在1 月。傳統庫蒜球在貯藏期間因萌芽或 乾腐損耗甚多，貯藏後可售率不到20％。 商業規模之熱藏試驗：在雲林縣二崙大蒜生產合作社設置50 坪面積之熱藏庫一座。在9 月放入50 公噸蒜球做熱藏，同時將2 公噸相似之蒜球放入同地點之傳統庫貯藏作為對照。 二庫皆貯藏至翌年3 月，共6 個月。貯藏期間熱藏庫月均溫維持在33-30℃而傳統庫由29℃降至20℃。熱藏蒜球在出庫時品質良好，可售率約75％；熱藏庫每日平均用電量13-17 度（kw/h），用電最多的月份在1 月。傳統庫的蒜球因萌芽或乾腐損耗甚多，貯藏後可售率低於15％。 此試驗結果證實不論以農戶小坪數倉庫組裝之簡易熱藏庫，或以商業規模建造之專業熱藏庫貯藏蒜球皆有良好效果。蒜球可以自採收後熱藏至翌年2-3 月。 Based on the results of previous studies, garlic bulbs remain dormant at 30 - 35℃ high temperature for many months. Garlic growers in Taiwan keep their harvest easily from May to September each year when the ambient temperature is high. The bulbs are refrigerated if a longer storage period is necessary. This study tried high-temperature instead of cold storage of garlic bulbs. A small farm scale storage room and a larger commercial scale storage room were installed with proper insulation. Storage temperatures were kept at 30 - 35℃ with the aid of air-circulation fans and electric heaters. Garlic bulbs were harvested in April, cured and dried, stored in conventional air-ventilated common storage until September, and then transferred to the high-temperature storage rooms for continued storage until February the following year. Up to the end of storage, the garlic bulbs maintained good quality and suffered little (＜ 25%) storage losses. Similar bulbs stored in conventional storage room for the same period suffered severe losses (＞80%) due to sprouting, decay and bulb senescence. The costs of heating the high-temperature storage were reasonable. The high-temperature storage method was considered practical.