Claim · model-written summary
After curing, the moisture content of garlic skins was 20±2 percent.
- Taxon
- Garlic
Allium sativume0 - Organ / stage
- skinse6
- Outcome
- moisture contentse6
- Value
- 20±2e6
- Qualifier
- After curinge6
Not reportedMaterialGeneCompoundInteractorInteractor roleSecond interactorSecond interactor roleTreatmentComparatorSettingDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“cultivated Garlic (Allium sativum L.)”
e6“After curing, moisture contents of the cloves, skins and stems were 64±1, 20±2 and 15±4 percent respectively”
Title
F. Bayat; A E Nosrati Taḥqīqāt-i giyāhān-i dārūyī va mu̒aṭṭar-i Īrān 2009
Other claims from this paper (10)
- Intervention effect After harvest, pyruvate, color and texture contents of white garlic cloves did not differ significantly between harvest stages.
- Intervention effect Drying at natural condition took longer than artificial drying for the first harvest stage, and longer than the other harvest stages.
- Intervention effect At 55°C some garlic cloves turned yellow, soft and sticky, especially at early harvest stages.
- Association During post-harvest drying, the moisture content of garlic cloves remained relatively constant.
- Association During post-harvest drying, the moisture content of garlic skins and stem rapidly decreased.
- Observation After curing, the moisture content of garlic cloves was 64±1 percent.
- Observation After curing, the moisture content of garlic stems was 15±4 percent.
- Intervention effect At low temperatures, the pyruvate content and color changes of garlic decreased during drying.
- Intervention effect For harvest at the first stage, drying at 35°C or under natural conditions gave the best quality and storability.
- Intervention effect For harvest at the second stage, drying at 35°C, 45°C or under natural conditions gave the best quality and storability.