The dormancy breaking of garlic seeds through thermal shock storage methods and soaking in gibberellin acid

Abstract

Garlic seed production is constrained by a long dormancy period, which is 5-6 months. This study aimed to analyses the effect of thermal shock storage methods and soaking in gibberellin acid on the dormancy breaking of garlic seeds. Raw material used in this study was garlic bulbs variety Sangga Sembalun. The experiment was conducted in randomized block design with treatments of storage temperature (low temperature / 12-14°C, high temperature / 38-42°C + low temperature / 12-14°C, high temperature / 38-42°C + room temperature / 28-30°C, and room temperature) and gibberellin acid concentration (0, 125, 250, 375 ppm), with two replications. Total storage duration was 4, 8, and 12 weeks. The results of analysis of variance (ANOVA) showed that storage temperature was significantly different of their germination (p<0.05). Storage of garlic seeds by the thermal shock method can shorten the dormancy period from 5-6 months to 12 weeks. Germination capacity resulting from combination of high temperature (38-42°C) storage for 6 weeks and low temperature (12-14°C) for 6 weeks (a total of 12 weeks) is higher than continuous storage of low temperature and room temperature without requiring the addition gibberellin acid.

The Utilization of Off Grade Garlic Bulb Into Garlic Powder and Its Characteristics

“…Garlic was harvested approximately 115 days after planting [15] then cured until the moisture content 65-70%. After curing, 500 gram of garlic was peeled, reduced in size, soaked in sodium bisulphite solution for 5 minutes at 28-30 o C, washed, dried using oven for 10-12 hours at 45-50 o C. The dried garlic was powdered and sieved using a 60 mesh sieve.…”

Physicochemical and antioxidant characteristics of black garlic from indigenous Indonesian garlic

“…Garlic was harvested approximately 115 days after planting [10] then cured until the moisture content 65-70%. After curing, 2 kg of garlic was heated in magic com at 50-60oC for 15 days [11] without addition of chemicals or microorganisms.…”

Вплив Обробки Посівів Часнику Амінокислотами На Збереженість Цибулин

“…сходів(Youssef, 2013;Sasmitaloka et al, 2021).Індуктивний ефект холодного зберігання залежить не тільки від температурного режиму, а й від його тривалості зберігання та відносної вологості повітря (Del Pozo & Gonzalez, 2005; Madhu et al, 2019). Ми бачимо, що важливо розуміти, як змінюється якість часнику вирощеного за різних умов і його зберігання в різних середовищах, пов'язувати це з періодом спокою і, таким чином, мати можливість передбачати термін придатності продукту до споживання.…”