PRE-HARVEST TREATMENT FOR SPROUTING INHIBITION AND STORAGE TEMPERATURE FOR GARLIC (ALLIUM SATIVUM L.)
Garlic is usually stored for long periods after harvesting until they are marketed. The main problem during storage is sprouting. Maleic hydrazide (MH) had been used for sprout inhibition but at present it is prohibited due to health hazards. This study was conducted to find alternative treatments to MH for sprouting inhibition. Pre-harvest treatment using protocatechuic acids (PCA) at 0, 500, 1,000, 1,500, 2,000 and 2,500 ppm, and abscisic acids (ABA) at 0, 5, 10, 15, 20 and 25 ppm, compared with 2,500 ppm MH, as spray to leaves three weeks before harvest. Harvested garlic cloves were cured at ambient conditions and then stored at 5°C, 90-95% RH or ambient (30°C), 70-75% RH. Results showed that 2,500 ppm PCA, 25 ppm ABA and 2,500 ppm MH and storage at ambient gave the longest storage life of 300 days, with 30% of the stored cloves being sprout-free. This result indicates the potential of PCA and ABA as MH substitute.
Ratanamarno, S. and Supa, C. (2015). PRE-HARVEST TREATMENT FOR SPROUTING INHIBITION AND STORAGE TEMPERATURE FOR GARLIC (ALLIUM SATIVUM L.). Acta Hortic. 1088, 449-452
protocatechuic acid, abscisic acid, maleic hydrazide