Influence of storage duration on field sprouting, maturity and yield of some garlic (Allium sativum L.) cultivars at Debre Zeit, Ethiopia

Phenology, growth, yield, and yield-related traits of Ethiopian garlic genotypes. A review

“…Among them, the most important primary factor is genotype due to its genetic variability at different locations (agronomy, post-harvest, and institutional) [ [16] , [17] , [18] , [19] , [20] , [21] , [22] , [23] , [24] , [25] , [26] , [27] , [28] , [29] , [30] , [31] , [32] , [33] , [34] , [35] , [89] , [90] , [91] , [92] , [93] , [94] , [95] , [96] , [97] , [98] , [99] , [100] , [101] , [102] , [104] , [105] , [106] , [107] , [108] ]. This review focuses on impact of genotypes on phenology, growth, yield and yield traits in Ethiopia only.…”

Immersion in GA3 and Storage in Low Temperature for Breaking the Dormancy of Garlic (Allium sativum L.) Seed Cloves

“…Kandungan GA3 endogenus dapat ditingkatkan dengan penyimpanan umbi pada suhu rendah. Beberapa penelitian menunjukkan suhu rendah dapat meningkatkan daya tumbuh, diantaranya suhu 4 o C selama 30 hari (Argüello et al, 2001;Puspitasari et al, 2020); suhu 8-10 o C selama 14 -15 hari (Rahman et al, 2003, Ade-Ademil et al, 2009, suhu 8 °C selama > 12 minggu (Tabor et al, 2004), dan suhu 10 ºC selama 30 hari (Youssef, 2013). Secara umum suhu rendah yang digunakan berkisar 4-10 o C. Namun demikian meskipun metode yang dikembangkan tersebut berhasil meningkatkan daya tumbuh, tetapi belum dapat dikategorikan berhasil mematahkan dormansi umbi bawang putih karena daya tumbuh yang diperoleh masih rendah, < 70%.…”