Intervention effectmodel-written summary

Cold storage at 5°C reduced weight loss of garlic cv. Lumbu Hijau by 10.48%, compared with room temperature.

A claim from Effect of low temperature and period of storage on the quality of Garlic Seeds (Allium sativum L) · 2019

Intervention effectobservedoriginal resultpositivemeasured

Claim · model-written summary

Cold storage at 5°C reduced weight loss of garlic cv. Lumbu Hijau by 10.48%, compared with room temperature.

Taxon
garlicAllium sativume1
Material
cv. Lumbu Hijaue1
Treatment
storage temperatures of 5°Ce1
Outcome
weight losse1
Direction
decreasee1
Value
10.48e1
Comparator
room temperaturee1

Not reportedGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleSettingQualifier

Organisms pictured · Representative pictures of the matched species, not figures from the paper.

Allium sativum
Allium sativum · TaxonIvar Leidus · CC BY-SA 4.0 · Wikimedia Commons ↗

Verbatim

e1

“The results showed that the decrease in weight loss for garlic stored at storage temperatures of 5°C and room temperature were 10.48 and 7.46 % for cv. Lumbu Hijau and 15.03 and 11.38 % cv. Lumbu Kuning, respectively”

✓ located verbatim in the source · abstract, characters 837–1053

Title

Effect of low temperature and period of storage on the quality of Garlic Seeds (Allium sativum L)

Nurmalia; Y A Purwanto; Sobir; et al. IOP Conference Series Materials Science and Engineering 2019. doi:10.1088/1757-899x/557/1/012088

Other claims from this paper (6)

Record rev-54bd2a83e4e70f820d9cb9a4546691358d186464e319f040a99222c20121b7d5 · schema claims-v0.9 · position 1 in the model’s answer

storage · quality: postharvest · Allium sativum (garlic)Results agree

7 papers: 7 positive, 0 negative or no effect

6 papers in the same direction as this claim

  1. positive
    Thirty days of cold storage with clove topping significantly increased garlic sprouting percentage to 46.30-88.42% across five measurement days.

    Duration of Low Temperature Storage, Clove Topping and Smoke Water on Garlic Sprouting and Seedling Vigor · 2017

    Same directionCited by this paper

  2. positive
    Hermetic packaging maintained peeled garlic freshness better than perforated packaging.

    Dynamics of internal atmosphere and humidity in perforated packages of peeled garlic cloves · 2000 · compared with perforated packages

    Same direction

  3. positive
    The 8000ppm foliar treatment plus chitosan in storage minimized bulb weight loss and shrinking after seven months.

    EFFECT OF FOLIAR APPLICATION OF POTASSIUM SILICATE AND SOME POSTHARVEST TREATMENTS ON GROWTH, PRODUCTIVITY AND STORABILITY OF GARLIC · 2019

    Same direction

  4. positive
    Thirty-day cold-stored topped cloves soaked in water significantly increased sprouting percentage over 19 days after planting.

    Duration of low temperature storage, clove topping and gibberellic acid on garlic sprouting and seedling vigor · 2018 · compared with non-cold treated and non-topped cloves not soaked in water and gibberellic acid (GA3)

    Same direction

  5. positive
    Coatings and cold storage maintained peeled garlic quality and shelf life versus control.

    Effect of Cultivar and Some Processing Treatments on the Quality and PreservationPeriod of Garlic · 2021 · compared with control sample

    Same direction

  6. positive
    Refrigerated storage enhanced the shelf life of control and hot-air-treated peeled garlic cloves for up to 18 days compared with ambient storage.

    EFFECT OF PRE-PEELING TREATMENT, PACKAGING AND STORAGE TEMPERATURE ON BIOACTIVE COMPOUNDS AND POST HARVEST LIFE OF MINIMALLY PROCESSED GARLIC CLOVES · 2018 · compared with ambient

    Same direction

See all 7 papers →

Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.