蒜球對貯藏溫度之反應

Responses of Garlic Bulbs (Allium sativum L.) to Storage Temperatures

鑑於臺灣生產之蒜球（Alliumsativum L.）於三、四月採收後在普通通風庫貯藏至當年秋、冬季期間常發生萌芽、乾腐與失重等問題，造成嚴重損失，本研究觀察貯藏溫度對蒜球芽體伸長及呼吸率等生理作用之反應，欲藉對生理反應之瞭解與影響品質之優劣變化，進一步找尋貯藏適溫。＇大片黑＇大蒜之蒜球採收後先經熱風烘乾處理，然後以I'、50、10°、15°、20°、25°、35°及40°C八種溫度貯藏6或10個月。結果貯藏在50、10°及l5°C的蒜球迅速萌芽，貯藏在20°C及25°C的蒜球雖然外觀不見萌芽，但芽體在蒜瓣中迅速伸長而曲褶；貯藏在40°C的蒜球則受熱傷害。蒜球於5°C至25°C之間貯藏6或10個月者呼吸率很高，貯藏在1°C或35°C者呼吸率較低。由於萌芽、乾腐、失重或熱傷害等劣變發生，蒜球在5°.10°、15°及40°C貯藏6個月者完全喪失商品價值，在20°C及25°C貯藏10個月者亦完全喪失商品價值，而在l°C或35°C貯藏10個月後仍有60%以上之可售率。貯藏在l°C的蒜球呼吸率、失重率與萌芽率均低，但芽體在蒜瓣中仍不斷伸長，出庫後置20°c櫥架觀察10天期間囚迅速萌芽及失重，商品價值低落。在35°C貯藏6或10個月後的蒜球都還有10天以上的櫥架壽命。

Properly cured (dried) garlic bulbs (A//ium sativum L.)were stored at 1°, 5°, 10°, IS°, 20°, 25°, 35° or 40°C for 6 or 10 months. Those stored at 40°C had severe heat injury before 6 months. Those stored at 5°, I 0° or I S°C sprouted early, had high respiration rates, and had a storage life of < 6 months. Those stored at 20° or 25°C had扣gh respiration rates, high weight losses, and severe dry rot disorders during the period between 6 to IO months of storage. Those stored at I°C or 35°C had low respiration rates, low wight losses, and did not sprout within 10 months. However, those stored at 1°C for 6 or 10 months sprouted quickly and had a severe weight loss during the I 0-day shelf-life observation at 20°C. More than 60% of the initial weight of the garlic bulbs stored at 35°C for IO months followed by 10-day shelf-life at 20°C had an acceptable quality for the market.