The effects of temperature during the postharvest period on endodormancy, ecodormancy and respiration rate of garlic 'Fukuchi White' bulbs were investigated to clarify the bulbs basic characteristics, which will be useful for the development of a chemical-free postharvest technology. Bulbs at harvest were already starting to awaken from endodormancy. Three-week forced curing after harvest accelerated this awakening. When bulbs were exposed to various temperatures (−0.5℃〜35℃) for 3 weeks just after harvest, exposure to −0.5℃ and 15℃ retarded awaking endodormancy, while exposure to 25℃, 30℃ or 35℃ accelerated it. Exposure to 35℃ accelerated it most severely. The bulbs stored at various temperatures (−2.5℃〜35℃) for 9 weeks after the 3-week forced curing developed sprouts and roots most easily in storage at 15℃ and 10℃, respectively. The further the storage temperature was from 15℃ and 10℃, the less the bulbs developed sprouts and roots, respectively. Sprout and root growth in 9-week storage at −2.5℃ and 35℃ was inhibited almost completely. The respiration rate of stored bulbs declined with the rise in temperature in the range from 20℃ to 30℃. The respiration rate in storage at high temperature (25℃〜35℃) was lower than that in storage at cool temperature (10℃〜20℃)．Garlic bulbs obtained this unique respiration characteristic for about 3 weeks after harvest. From the results of this study, it can be presumed that curing between 25℃and 30℃ is more suitable than that at about 35℃, the existing curing temperature of garlic bulbs in Aomori prefecture, from the viewpoint of maintenance of endodormancy. It can also be presumed that subzero temperature is suitable for long-term storage of garlic bulbs because it is effective for maintaining endodormancy as well as ecodormancy.
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ニンニクりん茎の自発休眠、他発休眠および呼吸速度に及ぼす収穫後温度の影響
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