Two Korean local garlic cv., Namhae (southern ecotype) and Seoshin (northern ecotype), were stored at low (4℃, 60% RH), room (26℃, 63% RH) and high (34℃, 29% RH) temperature, not controlled humidity, and growth of sprout leaf in clove, changes of carbohydrates content during the storage, and post-storage sprouting in moist sand soil were investigated.
1. High temperature storage showed no growth of sprout leaf in clove with continuous deep rest. 2. At low and room temperature, growth of sprout leaf in clove initiated on 50 days (Sept. 12) and 60 days (Sept. 22) after storage, in Namhae and in Seoshin, respectively.
3. Total free sugar in clove was increased and fructosan decreased with time passed during storage, especially at low temperature.
4. Rates of sprout leaf growth and sprouting of post-storage were different with varieties and storage temperature.
5. In this experiment, the possibility of high temperature storage was proposed as a practical storage method for summer harvested garlic.
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