藤野賢治 1) ・斎藤浩二 2) ・今智穂美 3) ・遠藤貴司 4) ・佐藤 毅 5) 1) 農研機構北海道農業研究センター，北海道札幌市，〒 062-8555 2) 農研機構中央農業総合研究センター，新潟県上越市，〒 943-0193 3) 青森県産技セ農林総合研究所，青森県十和田市，〒 034-0041 4) 宮城県古川農業試験場，宮城県大崎市，〒 989-6227 5) 道総研上川農業試験場，北海道比布町，〒 078-0397

For a year-round supply of high-quality garlic, a technological system that combines the post-harvest curing of bulbs and long-term storage is essential. For long-term storage after harvesting and curing, storage at a subzero temperature effectively suppresses germination and rooting. However, after being delivered from a storehouse through distribution and sales to consumers, instances of "concavities on the surface of scales" of garlic bulbs have been witnessed when kept at ambient temperature. As a method of suppressing the occurrence of concavities, we focus on curing after harvesting. We confirmed that the incidences of concavities after storage at subzero temperatures are greatly reduced by introducing a tempering method that ventilates hot air during the daytime and ambient temperature air overnight. And based on the demands of growers, we showed how the tempering method can be applied at production sites. These results are summarized in the "Post-Harvest Processing Manual for a Year-Round Supply of Garlic" and utilized at production sites.