Heat treatments control sprouting and rooting of garlic cloves

Abstract

Hot water dips (45 Á/60 8C for 2.5 Á/60 min) were evaluated as potential treatments to reduce sprout and root growth in peeled or unpeeled cloves in which sprouts had begun internal development but not yet emerged. Water dips at 5/50 8C did not reduce sprout and adventitious root growth in cloves stored at 10 8C and !/95% RH, while treatments at 55 8C for 10 min were effective. Several dips at 60 8C inhibited sprout and root growth, although only a 2.5 min treatment was both effective and non-injurious. Respiration rates of heat-treated garlic were higher than those of untreated cloves. L* color value (lightness) of the peeled cloves was sometimes decreased by heat treatment, but chroma and hue were not affected. The hot water dips had no effect on firmness or pungency (thiosulfinate concentrations). Methyl jasmonate dips at 10 (3 and 10 (4 M were ineffective for sprout control but did reduce root development. A dip at 60 8C 2.5 min was as effective as 1% O 2 '/10% CO 2 atmosphere to retard sprout and root growth during 6 months at 0 Á/1 8C. #

Hot air treatment delays senescence and maintains quality of fresh-cut broccoli florets during refrigerated storage

“…In fresh-cut peach, heating at 50 C for 10 min 4 h before cutting effectively controlled browning and retained firmness during storage (Koukounaras et al, 2008). Also, hot water dips controlled sprouting and rooting of garlic (Cantwell, Kang, & Hong, 2003).…”

Influence of illumination on the greening and relative enzyme activity of garlic puree

“…As a result, growers can profit from selling consumables during the season when fresh garlic is difficult to buy on the market (Volk & Rotindo., ). The recommended long‐term storage of garlic (more than 6 months) should be at −5°C and relative humidity between 60% and 80% (Cantwell, Kang, & Hong, ; Volk & Rotindo, ). However, the garlic storage conditions greatly affect the preparation and quality of garlic because the dormancy of garlic can be destroyed by the production of pigment and organic sulfur compounds; extraneous destruction or dehydration; and any rapid changes or fluctuations in environmental parameters, such as sprouting or rooting (Ichikawa, Ide, & Ono, ).…”

Effect of different light spectra on the pigmentation of stored elephant garlic

“…For this reason it would be economically profitable for growers to be able to sell a consumable product during the season when fresh garlic is mostly unobtainable from the market . Recommendations for the long‐term storage (over 6 months) of garlic suggest it should be kept from −5 to 0 °C and a relative humidity (RH) between 60% and 80%. However, the conditions used for the storage strongly affect garlic composition and quality (e.g.…”