Abstract
The quality of garlic bulbs may be deteriorated under storage. This work aimed to study the effect of storage temperature on the quality of garlic during storage. A local garlic variety, i.e. Lumbu Kuning was used in the study. The bulbs were collected from a farmer. After drying, the bulbs were subjected to different temperature storage conditions, i.e. 0°>C; 7°C (RH 50-70%, darkness), and a room temperature (29-31°C, RH 70-80%). The treated bulbs were stored for 6 months. The parameters observed were weight, numbers of empty and sprouted bulbs. The treatments were carried out in three replications (54-67 bulbs or 300 g per replicate). The results showed that the highest weight loss was found from the bulbs stored at 7°C (25.08%), followed those stored at the room temperature (18.76%) and 0°C (10.47%). The highest sprouting percentage occurred in those stored at 7°C (25.16%). The empty bulbs percentage was found for that garlic stored at 0°C and a room temperature were 6% and 13%, respectively. The study suggests that storage condition at 0°C is recommended for long-term storage of garlic bulbs.
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