# 영하온도(零下溫度)에서 마늘의 내한특성(耐寒特性)에 관한 연구(硏究)

• 박무현 (농수산물유통공사 종합식품연구원) ;
• 김준평 (중앙대학교 식품가공학과) ;
• 신동빈 (농수산물유통공사 종합식품연구원)
• Published : 1988.04.01

#### Abstract

Cryoprotectivity of garlic bulb caused by the freezing point depression was studied to establish the possibility of preserving the garlic at subzero temperature. Freezing point of fresh garlic tissue showed almost consistency, ranged from $-4^{\circ}C\;to\;-5^{\circ}C$ regardless of the cultivation area. However, the freezing point was varied with the postharvest treatment and storage conditions, so that freezing point of fresh garlic was $-3.5^{\circ}C$ before predrying, $-4.5^{\circ}C$ after predrying, $-5.5^{\circ}C$ after 5 months of storage and that of dead tissue was $-2.5^{\circ}C$. Freezing lethality of fresh garlic bulb preserved at -4, -6.5 and $-15.5^{\circ}C$ were 0, 10 and 70%, respectively. From these results, it was concluded that critical lethal temperature might be $-5{\sim}-6^{\circ}C$. The respiration rate of garlic bulb decreased with lowering the storage temperature down to $-4^{\circ}C$. $Q_{10}$ value was 2 at the temperature range of $-4{\sim}-5^{\circ}C$, 3 at $5{\sim}15^{\circ}C$ and 1.2 at $15{\sim}37^{\circ}C$. In conclusion, optimal temperature for garlic storage was $-4^{\circ}C$ when considering the cryoprotectivity of garlic bulb at subzero temperature.