Ajo cv. colorado (Allium Sativum)
Different storage modalities were considered: traditional (field conditions); in shed and cold storage room to 10 °C, 0 °C and -3 °C, in order to maintain the garlics with high quality avoiding the post-harvest losses owing to budding, pathogens damage and water evaporation. The study had a d...
Guardado en:
| Publicado en: | Revista de la Facultad de Ciencias Agrarias |
|---|---|
| Autores principales: | , , , , , |
| Materias: | |
| Acceso en línea: | https://bdigital.uncu.edu.ar/fichas.php?idobjeto=10056 |
| Sumario: | Different storage modalities were
considered: traditional (field conditions); in
shed and cold storage room to 10 °C, 0 °C
and -3 °C, in order to maintain the garlics
with high quality avoiding the post-harvest
losses owing to budding, pathogens damage
and water evaporation.
The study had a duration of 9 months
after harvest, and the bulbs belong to every
storage modality were analyzed, comparing:
% of defect, budding index, color, weight loss,
total solids, moisture, ashes, acidity, pH, soluble
solids.
• Respect % of deffects: it is differentiated
the modalities to 0 °C and -3 °C, which
at the ninth month from harvest
presented 70 and 62 % respectively of
garlic in good conditions.
• Dormancy overcome visual index:
where the storage to -3 °C presented to
seventh month a mean of 34,56 %, while
to 0 °C was of 83,33 %.
• Weight: in the last months of storage,
the modality -3 °C was which shows the
least loss.
We can conclude that for short periods of storage (till 3 month, depending of weather
conditions) are possible to use the sheld or
field modalities and for longer periods is
convenient to use cold storage, temperatures
of 0 °C or better -3 °C, in which case budding
was not observed. |
|---|
