三個重要品種蒜球之適宜熱藏溫度

High-temperature Storage for Three Cultivars of Garlic (Allium sativum L.) Bulbs

本研究選用業經夏季常溫（24～35ºC）貯藏3.5個月之‘大片黑’、‘和美’與‘花蒜’三品種蒜球，再以20º、25º、30º、35º或40ºC五種溫度貯藏2、4或6個月。結果20°或25°C貯藏組芽體快速伸長，並自2或4個月開始出現萌芽及/或褶芽現象，可售率降低。在40°C貯藏2個月後皆因熱傷害而喪失可售率。‘和美’與‘花蒜’品種在35°C貯藏4個月後也發生熱傷害，使可售率驟降。在30°C熱藏之各品種及在35°C熱藏之‘大片黑’品種蒜球，在熱藏6個月期間芽體伸長緩慢而無萌芽或褶芽，亦無熱傷害，貯藏後品質良好，櫥架壽命亦長。‘大片黑’最適熱藏溫度為35°C，亦可用30°C，效果相若；‘和美’與‘花蒜’之熱藏適溫皆為30°C。在上述適溫熱藏6個月後之出庫可售率皆＞70%，櫥架可售率皆＞60%。

Three cultivars of garlic (Allium sativum L.), which had been kept at summer ambient temperatures for 3.5 months after harvesting and curing were further stored at 20º, 25º, 30º, 35º, or 40ºC for 2, 4, or 6 months. All bulbs stored at 40ºC had severe high-temperature injury after 2 months of storage. 'Ho-Mei' and 'Hwa-Shwan' stored at 35ºC also had severe high-temperature injury after 4 months of storage. All bulbs stored at 20º or 25ºC had premature bud elongation, sprouting, and/or folding bud growth, which caused gradual losses in weight and marketability of the bulbs. 'Dah-Pien-Hei' stored at either 35º or 30ºC and 'Ho-Mei' and 'Hwa-Shwan' stored at 30ºC were in good condition and maintained at high percentage (＞70%) of marketable bulbs after 6 months of storage. Those bulbs, which survived the high-temperature storage, also had a durable shelf-life.