Garlic physiological characteristics from harvest to sprouting in response to low temperature

Abstract

Garlic is a perennial vegetable crop which belongs to liliaceae family and propagated by bulbs. Garlic sprouting depends on air temperature and its storage period. This study was conducted to investigate physiological trait variations from sprouting to harvest of garlic cv. White Gorgan stored in low temperature (4°C). Toward this end, variations of chlorophyll, carotenoid, carbohydrates, as well as the activity of Amylase and Invertase enzymes were measured before and after chilling treatment for 15 and 30 days. Obtained results showed a significant difference among measured traits (p < 0.01). Chlorophyll a, chlorophyll b, chlorophyll ab, carotenoid, glucose, and activity of Amylase and Invertase enzymes were increased in response to increment of chilling period which reached their highest values after 30 days. Sucrose and starch had the highest contents in the beginning of experiment and reached to their lowest value after chilling treatment (p < 0.01). Results of correlation analysis indicates negative correlation of all chlorophyll types with total sugar, sucrose and starch, while all chlorophyll types had positive correlation with glucose, a-amylase, b-amylase and Invertase. Increment of chilling treatment is followed by a-amylase and b-amylase increment as well as decreased starch content of Bulblets. Starch content showed a negative correlation with a-amylase and b-amylase. Also sucrose content was negatively correlated with invertase (p < 0.01). In conclusion, storage of garlic cv. White Gorgan in 4°C for 30 days had the best sprouting result. Key words: Garlic, sprouting, chilling, carbohydrate, enzyme.