Abstract
Proper drying is essential to successful marketing in regions which cultivated Garlic (Allium sativum L.) and most serious post harvest losses result from improper drying. For this reason, after the cut off irrigation, white garlic population were harvested at three stages. The first stage of harvesting was done after that approximately 70 percent of the top leaves turned yellow, while the second harvesting was began when whole leaves became yellow and eventually the last harvesting was ensued by getting dry, brown leaves which fell over on the field. After harvesting, bulbs dried at natural condition and artificial state at 35, 45 and 55oC. Effect of harvesting stage and drying conditions on the garlic shelf life were investigated during 6 months and qualitative and quantitative factors i.e. moisture content, pyruvate, color and texture in addition to weight loss and spoilage were measured bimonthly. The results of two years study showed that after harvesting, there was no significant difference between pyruvate, color and texture contents of cloves. Drying time at natural condition of the first stage of harvesting was longer than artificial drying process time as well as the other harvesting stages. At 55°C some cloves turned yellow, soft and sticky especially at the early stages of harvesting. During the post harvest drying of garlic the moisture content of cloves was relatively constant, while that of the skins and stem rapidly decreased. After curing, moisture contents of the cloves, skins and stems were 64±1, 20±2 and 15±4 percent respectively. Effect of drying on some quality factors showed that at low temperatures, the pyruvate content and color changes decreased. Qualitative and quantitative factors at the end of storage period showed that for harvesting at the first stage, drying at 35°C or natural conditions and at the second stage, drying at 35°C and 45°C or natural conditions were the best.
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Claims 11
Claim · model-written summary
After harvest, pyruvate, color and texture contents of white garlic cloves did not differ significantly between harvest stages.
- Taxon
- Garlic
Allium sativume0 - Treatment
- harvested at three stagese1
- Outcome
- pyruvate, color and texture contents of clovese2
- Direction
- no significant differencee2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“cultivated Garlic (Allium sativum L.)”
e1“white garlic population were harvested at three stages”
e2“there was no significant difference between pyruvate, color and texture contents of cloves”
Claim · model-written summary
Drying at natural condition took longer than artificial drying for the first harvest stage, and longer than the other harvest stages.
- Taxon
- GarlicAllium sativume0
- Treatment
- natural conditione3
- Outcome
- Drying timee3
- Direction
- longere3
- Qualifier
- first stage of harvestinge3
- Comparator
- artificial drying process timee3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“cultivated Garlic (Allium sativum L.)”
e3“Drying time at natural condition of the first stage of harvesting was longer than artificial drying process time”
Claim · model-written summary
At 55°C some garlic cloves turned yellow, soft and sticky, especially at early harvest stages.
- Taxon
- GarlicAllium sativume0
- Organ / stage
- clovese4
- Treatment
- 55°Ce4
- Outcome
- cloves turned yellow, soft and stickye4
- Qualifier
- especially at the early stages of harvestinge4
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“cultivated Garlic (Allium sativum L.)”
e4“At 55°C some cloves turned yellow, soft and sticky especially at the early stages of harvesting”
Claim · model-written summary
During post-harvest drying, the moisture content of garlic cloves remained relatively constant.
- Taxon
- garlicAllium sativume5
- Organ / stage
- clovese5
- Treatment
- post harvest dryinge5
- Outcome
- moisture contente5
- Direction
- relatively constante5
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“cultivated Garlic (Allium sativum L.)”
e5“During the post harvest drying of garlic the moisture content of cloves was relatively constant”
Claim · model-written summary
During post-harvest drying, the moisture content of garlic skins and stem rapidly decreased.
- Taxon
- garlicAllium sativume0
- Organ / stage
- skins and steme5
- Treatment
- post harvest dryinge5
- Outcome
- moisture contente5
- Direction
- rapidly decreasede5
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“cultivated Garlic (Allium sativum L.)”
e5“During the post harvest drying of garlic the moisture content of cloves was relatively constant, while that of the skins and stem rapidly decreased”
Claim · model-written summary
After curing, the moisture content of garlic cloves was 64±1 percent.
- Taxon
- GarlicAllium sativume0
- Organ / stage
- clovese6
- Outcome
- moisture contentse6
- Value
- 64±1e6
- Qualifier
- After curinge6
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”
Claim · model-written summary
After curing, the moisture content of garlic skins was 20±2 percent.
- Taxon
- GarlicAllium sativume0
- Organ / stage
- skinse6
- Outcome
- moisture contentse6
- Value
- 20±2e6
- Qualifier
- After curinge6
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”
Claim · model-written summary
After curing, the moisture content of garlic stems was 15±4 percent.
- Taxon
- GarlicAllium sativume0
- Organ / stage
- stemse6
- Outcome
- moisture contentse6
- Value
- 15±4e6
- Qualifier
- After curinge6
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”
Claim · model-written summary
At low temperatures, the pyruvate content and color changes of garlic decreased during drying.
- Taxon
- GarlicAllium sativume0
- Treatment
- at low temperaturese7
- Outcome
- pyruvate content and color changese7
- Direction
- decreasede7
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“cultivated Garlic (Allium sativum L.)”
e7“at low temperatures, the pyruvate content and color changes decreased”
Claim · model-written summary
For harvest at the first stage, drying at 35°C or under natural conditions gave the best quality and storability.
- Taxon
- white garlice1
- Treatment
- drying at 35°C or natural conditionse7
- Outcome
- Qualitative and quantitative factors at the end of storage periode7
- Direction
- the beste7
- Qualifier
- for harvesting at the first stagee7
Not reportedComparator
Verbatim
e1“white garlic population were harvested at three stages”
e7“Qualitative and quantitative factors at the end of storage period showed that for harvesting at the first stage, drying at 35°C or natural conditions and at the second stage, drying at 35°C and 45°C or natural conditions were the best”
Claim · model-written summary
For harvest at the second stage, drying at 35°C, 45°C or under natural conditions gave the best quality and storability.
- Taxon
- white garlice1
- Treatment
- drying at 35°C and 45°C or natural conditionse7
- Outcome
- Qualitative and quantitative factors at the end of storage periode7
- Direction
- the beste7
- Qualifier
- at the second stagee7
Not reportedComparator
Verbatim
e1“white garlic population were harvested at three stages”
e7“Qualitative and quantitative factors at the end of storage period showed that for harvesting at the first stage, drying at 35°C or natural conditions and at the second stage, drying at 35°C and 45°C or natural conditions were the best”