ShareThe development of various rot pathogens on dry garlic (Allium sativum L.) during long-term storage.
[In German. / En allemand.]
Author(s) : BOETTCHER H., POHLE K.
Type of article: Article
Summary
The development of various rot pathogens of dry garlic (autumn planted) was investigated under 2 storage regimes: outdoor ventilation (mean 6.5 and 8.3 deg C) and forced cooling (mean -1 and -2 deg C) and its relationship to the duration of storage was statistically determined. Total losses (total rot caused by different pathogens) increased uniformly with the duration of storage.
Details
- Original title: [In German. / En allemand.]
- Record ID : 1996-3544
- Languages: German
- Source: Arch. Phytopathol. Plant Prot. - vol. 28 - n. 3
- Publication date: 1993
Links
See the source
Indexing
- Themes: Precooked food
- Keywords: Garlic; Rot; Condiment; Drying; Vegetable; Cold storage; Development; Storage life
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