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Quality changes during long term storage of garlic (Allium sativum L.). 1. External quality indicators.

Qualitätsveränderungen während der Langfrisitgen Lagerung von Knoblauch (Allium sativum L.). 1. Mitt. Äussere Qualitätsmerkmale.

Author(s) : BOETTCHER H., GUENTHER I.

Type of article: Article

Summary

Two years of experiments with dry garlic cv. Thüringer (October planting) revealed comparatively high weight losses under natural ventilation (at 6.5 and 8.3 deg C). The weight loss varied between 0.76 and 0.81%/week. In a machine-cooled store (-1 to -2 deg C), weight loss was 0.50%/week. In the naturally ventilated store, market quality deteriorated by 3.8-4.5%/week; with machine-cooling this was 0.8-1.1%/week. It is concluded that garlic requires machine-cooling at -1 to -2 deg C from mid-September.

Details

  • Original title: Qualitätsveränderungen während der Langfrisitgen Lagerung von Knoblauch (Allium sativum L.). 1. Mitt. Äussere Qualitätsmerkmale.
  • Record ID : 1998-1034
  • Languages: German
  • Source: Nahrung - vol. 38 - n. 1
  • Publication date: 1994

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