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Effect of storage temperatures on the quality of garlic bulbs
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The objectives of this test were to investigate the effects of the storage temperatures on the inhibiting of germination of garlic bulbs. The bulbs were harvested in April, stored at room temperature until September. After bud initiation, they were stored under both high and low temperature conditions for five months and degrees of inhibitions were recorded. The storage of treated bulbs was further extended to next February in order to prolong the supply of the bulbs. The results showed that storage temperatures of -6, -3, -1, 33, 36C all exhibited prohibiting effect on the bulbs, however, those stored at -3 and -1C had higher and more rapid germination rates after returning to the room temperature. Further more, garlic bulbs stored at -6, 33, 36C had a longer shelf life.
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 Record created 2004-02-16, last modified 2019-05-21

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