Change of Physicochemical Quality According to Its Storage Temperature in Garlic (Allium sativum L.)

마늘의 저장온도에 따른 이화학적 품질변화

  • 장현세 (농촌진흥청 원예연구소 저장이용과) ;
  • 홍경훈 (농촌진흥청 원예연구소 저장이용과)
  • Published : 1998.06.01

Abstract

This study was conducted to blow the effect of postharvest physiological changes on garlic quality according to its ecotypes and storage temperatures. The changes of water, total soluble solids, crude stein, md total fructans were measured and the rates of respiration and sprouting were analyzed during storage at 20$^{\circ}C$ and 30$^{\circ}C$. The decrease of water content and the increase of total soluble solids were reversely appeared during garlic storage. The crude protein content was gradually increased during storage but total fructan content was decrased. The respiration late was maximized at 60days after storage and the spouting rate was gradually increased. In the aspect of ecotypic characteristics, the water content, fructan content and sprouting rate were higher in 'Namdo' cultivar than those of southern type. The high storage temperature (30$^{\circ}C$) controlled spouting and loss of fructan, and it was effective to maintain the garlic quality.

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