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Post-harvest handling of garlic (Allium sativum) cv. Colorado.
Author(s) : GIMENEZ A., ARANITI V., GUINLE V., ROBY H. R., LLERA J., WINTER P.
Summary
Different types of storage, including traditional (ie, field conditions), in sheds and in cold rooms at 10, 0 et -3 deg C, were studied in order to maintain high quality by avoiding post-harvest losses from budding, pathogens damage, water evaporation. Eight months after harvest, the bulbs were analyzed for percentage of defects, budding index, color, weight loss, total solids, moisture, ashes, acidity, pH, and soluble solids. Results are given. The advantage of refrigeration is demonstrated.
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Pages: 161-167
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Details
- Original title: Post-harvest handling of garlic (Allium sativum) cv. Colorado.
- Record ID : 1996-1021
- Languages: English
- Source: For a Better Quality of Life. 19th International Congress of Refrigeration.
- Publication date: 1995/08/20
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Precooked food
- Keywords: Garlic; Condiment; Treatment; Vegetable; Cold storage
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