|Title:||三個重要品種蒜球之適宜熱藏溫度||Other Titles:||High-temperature Storage for Three Cultivars of Garlic (Allium sativum L.) Bulbs||Authors:||王怡玎
|Keywords:||熱藏;萌芽;褶芽;芽長比;熱傷害;呼吸率;high-temperature storage;sprouting;folding bud;length ratio of bud vs. clove;heat injury;respiration rate||Issue Date:||Dec-2002||Publisher:||臺灣園藝學會||Journal Volume:||48||Journal Issue:||4||Start page/Pages:||329-338||Source:||中國園藝||Abstract:||
Three cultivars of garlic (Allium sativum L.), which had been kept at summer ambient temperatures for 3.5 months after harvesting and curing were further stored at 20º, 25º, 30º, 35º, or 40ºC for 2, 4, or 6 months. All bulbs stored at 40ºC had severe high-temperature injury after 2 months of storage. ‘Ho-Mei’ and ‘Hwa-Shwan’ stored at 35ºC also had severe high-temperature injury after 4 months of storage. All bulbs stored at 20º or 25ºC had premature bud elongation, sprouting, and/or folding bud growth, which caused gradual losses in weight and marketability of the bulbs. ‘Dah-Pien-Hei’ stored at either 35º or 30ºC and ‘Ho-Mei’ and ‘Hwa-Shwan’ stored at 30ºC were in good condition and maintained at high percentage (＞70%) of marketable bulbs after 6 months of storage. Those bulbs, which survived the high-temperature storage, also had a durable shelf-life.
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