Effect of protocatechuic acid (PCA) and abscisic acid (ABA) preharvest treatment for sprouting inhibition and storage temperature for garlic (Allium sativum L.) on the PCA and ABA residue in relation to bulb dormancy

Preharvest treatment for sprouting inhibition of garlic using protocatechuic acid (PCA) 0, 500, 1,000, 1,500, 2,000 and 2,500 ppm, and abscisic acid (ABA) 0, 5, 10, 15, 20, 25 ppm and storage temperature were examined.
The garlics were sprayed 3 weeks before harvest.
Garlic bulbs were cured at ambient (30°C) and stored at 5°C, 90-95% RH and at ambient, 70-75% RH. It was found that the level of PCA and ABA residue decreased with time of storage and related with storage life of garlic.
These results indicated that PCA and ABA play an important role in the bulb dormancy of garlic.
Garlic stored at ambient had the longest storage life.

III Asia Pacific Symposium on Postharvest Research, Education and Extension: APS2014

S. Ratanamarno, S. Surbkar, C. Supa

garlic, sprouting inhibition, bulb dormancy, protocatechuic acid, abscisic acid

https://doi.org/10.17660/ActaHortic.2018.1213.18