Improvement of Postharvest Curing and Storage Technology of Garlic (Allium sativum L., cv. 'Ta-Pen-Hey') cloves
| Autor: | Ying-Jhen Chen, 陳盈蓁 |
|---|---|
| Rok vydání: | 2015 |
| Druh dokumentu: | 學位論文 ; thesis |
| Popis: | 103 “Ta-Pen-Hey” is a major garlic cultivar in Taiwan. After harvesting, garlic is usually stored at room temperature with air circulation. However, the storage life can only last for 6 months. During autumn and winter, low temperature can induce sprouting and rooting, which in turn results in wrinkled and rotten cloves. The main research goal for garlic storage is therefore to establish methods to prevent sprouting and rooting during autumn and winter storage and to extend the storage life to the next February and March. Currently, garlic bulbs after harvesting were first cured by treating them with hot air until 20-30% of weight loss is achieved before storage. The hot air treated cloves often show brown or yellow spot which may be related to the treatment emperature and the duration of treatment. In this study, garlic bulbs were treated with 30, 35, 40 or 45℃ for 14 days to determine the effect of storage temperature on garlic quality. Our results indicated that when treated at 45℃, bulb hot injury appears at the 4th day and the L* value is constantly decreased as storage duration increases. At other treatment temperatures, bulb decay was not observed and the L* value was maintained at around 66. Garlic cloves showed high respiration rate at 45℃ while rapid decrease in respiration rate was noticed 2 days after being treated at 30, 35, or 40℃. The firmness of the clove was less than 2 kg when treated at 45℃ while a value of 3 kg was observed at the rest treatment temperatures. Garlic cloves showed deteriorated quality when stored at 45℃ while good quality can be maintained at 40℃. The pyruvic acid and alliin contents in garlic were higher when treated at 40℃ compared to those treated at 30℃. Bulb decay was delayed but not prevented when the treatment temperature was 35 or 40℃ for the first 7 days of treatment and then subjected to 45℃ for another 7 days. Under treatments with 30, 35 or 40℃ for 14 days, germination vigor of garlic clove increased as treatment temperature increased suggesting that high temperature may play a role in breaking bulb dormancy. Garlic quality was also compared among low temperature vacuum storage, low temperature net bag storage and room temperature storage for 270 days. The internal sprouting index of cold storage(-2 ℃or -1℃) garlic under vacuum for 210 days was 0.22-0.24, whereas the inernal sprouting index was 1.23 for those under room temperature storage for 210 days. The firmness of the clove was maintained at 3 kg under vacuum storage for 270 days. Sixty days of shelf life was recorded for cold storage (-1℃) garlic under vacuum for 240 days. For garlic stored in net bags, weight loss was positively related to duration of storage. In contrast, vacuum storage can effectively control weight loss of garlic and lengthen the duration of storage. |
| Databáze: | Networked Digital Library of Theses & Dissertations |
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