|
This experiment was conducted to investigate the change of qualitative characteristics, such as pyruvic acid, total sugar, water content, fresh weight loss, sprouting and rotting in four cultivars of garlic bulb during the period of storage. In July, pyruvic acid content was highest in ´Shinkang´ and followed by ´Daeseo´, ´Namdo´, and ´Seosan´, respectively, and reduced gradually. But after the end of January, the reducing rate was great. The pyruvic acid content of larger cloves was higher than that of smaller cloves, and bulbils contained more pyruvic acid than cloves. Total sugar content of garlic bulb was highest in ´Shinkang´, followed by ´Seosan´, ´Daeseo´, and ´Namdo´, and showed a little increase after the storage. Water content of garlic bulb was little differences among the four cultivars at the early stage of storage, but rapidly reduced after February, however, there was little fluctuation in accordance with the size of bulb and parts of the plant. The rate of weight loss increased with the days of storage and was highest in ´Daeseo´ and lowest in ´Shinkang´. Rotting rate of garlic bulb was highest in ´Daeseo´ and ´Namdo´, and lowest in ´Shinkang´. Sprouting degree of garlic bulbs was greatly different among the cultivars and times, that sprouting index (sprout length from clove base/clove length) was increased higher than 1.0 were at 20th of December in ´Daeseo´, at 21st of November in ´Namdo´, and after February in ´Seosan´ and ´Shinkang´.
|