Articles
Ambient stored garlic is higher yielding than garlic stored at cooler temperatures
Article number
1118_26
Pages
174 – 178
Language
English
Abstract
This experiment evaluated the effect of storage temperature on garlic emergence and yield.
Six treatments, ‘5°C + heat’, ‘5°C – heat’, ’15°C + heat’, ’15°C – heat’, ‘ambient + heat’ and ‘ambient – heat’ were imposed.
The heat treatment included a stepped heat treatment of between 30 and 38°C over a 42 day period.
Highest emergence rate and yield was obtained for treatments stored under ambient conditions.
Garlic stored at cool temperatures of either 5 or 15°C had poorer emergence and lower yields that were commercially unviable.
Heat treatment had no observable effect on emergence or yield in ambient or 15°C treatments but in 5°C treatments, yield was significantly greater when the heat treatment was applied but nonetheless was still commercially unviable.
The recommendations from this experiment are that in subtropical climates garlic seed-bulbs should be stored under ambient conditions.
Six treatments, ‘5°C + heat’, ‘5°C – heat’, ’15°C + heat’, ’15°C – heat’, ‘ambient + heat’ and ‘ambient – heat’ were imposed.
The heat treatment included a stepped heat treatment of between 30 and 38°C over a 42 day period.
Highest emergence rate and yield was obtained for treatments stored under ambient conditions.
Garlic stored at cool temperatures of either 5 or 15°C had poorer emergence and lower yields that were commercially unviable.
Heat treatment had no observable effect on emergence or yield in ambient or 15°C treatments but in 5°C treatments, yield was significantly greater when the heat treatment was applied but nonetheless was still commercially unviable.
The recommendations from this experiment are that in subtropical climates garlic seed-bulbs should be stored under ambient conditions.
Authors
Z. Hall, S. Harper, S. Hamill
Keywords
virus, Allium sativum, ‘Glenlarge’, heat treatment
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