Abstract
Improper drying causes the most serious postharvest loss of garlic cultivation. So, to determine the best conditions for garlic curing, garlic was harvested in three stages. The first stage was when 70% of the tip of the leaves turned yellow, while the second part began when whole leaves became yellow and eventually the last harvesting was ensued by getting dry, brown leaves falling over the field. After harvesting, bulbs with the same size were divided into four groups before storing for 6 months at ambient temperature. The first group was dried in natural conditions in the shade at 24±2°C and the other groups were treated by heating at 35, 45 and 55°C respectively. The results of two years showed that after harvesting, yield, pyruvate and firmness of garlic bulbs at three stages of harvesting varied slightly. Drying time in natural conditions of the first stage of harvesting was longer than the heat treating process time as well as the other harvesting stages. For temperatures higher than 45°C some cloves turned yellow, soft and sticky especially at the early stages of harvesting. The drying process was stopped in both methods when the humidity of cloves, clove skins and stems reached 64±1, 20±2 and 15±4% respectively. After the curing in all stages, the pyruvate content in natural curing was almost constant but in the heat treating method, pyruvate showed a significant reduction by increasing the temperature. An increment of pyruvate and softness was observed within 30-180 days of storage. During the heat treatment the weight loss and spoilage of garlic bulbs increased in terms of the drying time and reduced in the first stage by drying at 35°C and the second stage of harvesting by drying at 35 and 45°C as compared to other treatments.
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Claims 9
Claim · model-written summary
Yield, pyruvate and firmness of garlic bulbs varied slightly among the three harvesting stages
- Taxon
- garlic
Allium sativume1 - Outcome
- yield, pyruvate and firmnesse1
- Qualifier
- varied slightlye1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“yield, pyruvate and firmness of garlic bulbs at three stages of harvesting varied slightly”
Claim · model-written summary
Drying time in natural conditions at the first harvest stage was longer than heat-treatment drying time and than other harvest stages
- Taxon
- garlicAllium sativumt0
- Organ / stage
- first stage of harvestinge2
- Treatment
- natural conditionse2
- Outcome
- Drying timee2
- Direction
- longere2
- Comparator
- heat treating processe2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“IRANIAN WHITE GARLIC”
e2“Drying time in natural conditions of the first stage of harvesting was longer than the heat treating process time as well as the other harvesting stages”
Claim · model-written summary
Temperatures above 45°C turned some garlic cloves yellow, soft and sticky, especially at early harvest stages
- Taxon
- garlicAllium sativumt0
- Organ / stage
- clovese3
- Treatment
- temperatures higher than 45°Ce3
- Outcome
- cloves turned yellow, soft and stickye3
- Qualifier
- especially at the early stages of harvestinge3
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“IRANIAN WHITE GARLIC”
e3“For temperatures higher than 45°C some cloves turned yellow, soft and sticky especially at the early stages of harvesting”
Claim · model-written summary
Pyruvate content of garlic was almost constant after natural curing
- Taxon
- garlicAllium sativumt0
- Outcome
- pyruvate contente4
- Qualifier
- almost constante4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“IRANIAN WHITE GARLIC”
e4“the pyruvate content in natural curing was almost constant”
Claim · model-written summary
Pyruvate content of garlic decreased significantly as the temperature increased in the heat treating method
- Taxon
- garlicAllium sativumt0
- Treatment
- increasing the temperaturee5
- Outcome
- pyruvatee5
- Direction
- reductione5
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“IRANIAN WHITE GARLIC”
e5“in the heat treating method, pyruvate showed a significant reduction by increasing the temperature”
Claim · model-written summary
Pyruvate and softness of garlic increased during storage over 30-180 days
- Taxon
- garlicAllium sativumt0
- Treatment
- storagee6
- Outcome
- pyruvate and softnesse6
- Direction
- incremente6
- Qualifier
- 30-180 dayse6
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“IRANIAN WHITE GARLIC”
e6“An increment of pyruvate and softness was observed within 30-180 days of storage”
Claim · model-written summary
Weight loss and spoilage of garlic bulbs increased with drying time during heat treatment
- Taxon
- garlicAllium sativume7
- Treatment
- heat treatmente7
- Outcome
- weight loss and spoilagee7
- Direction
- increasede7
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e7“During the heat treatment the weight loss and spoilage of garlic bulbs increased in terms of the drying time”
Claim · model-written summary
Drying at 35°C reduced weight loss and spoilage of garlic bulbs in the first harvest stage compared with other treatments
- Taxon
- garlicAllium sativumt0
- Organ / stage
- first stagee0
- Treatment
- drying at 35°Ce0
- Outcome
- weight loss and spoilagee7
- Direction
- reducede0
- Comparator
- other treatmentse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“IRANIAN WHITE GARLIC”
e0“reduced in the first stage by drying at 35°C and the second stage of harvesting by drying at 35 and 45°C as compared to other treatments”
e7“During the heat treatment the weight loss and spoilage of garlic bulbs increased in terms of the drying time”
Claim · model-written summary
Drying at 35 and 45°C reduced weight loss and spoilage of garlic bulbs in the second harvest stage compared with other treatments
- Taxon
- garlicAllium sativumt0
- Organ / stage
- the second stage of harvestinge0
- Treatment
- drying at 35 and 45°Ce0
- Outcome
- weight loss and spoilagee7
- Direction
- reducede0
- Comparator
- other treatmentse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“IRANIAN WHITE GARLIC”
e0“reduced in the first stage by drying at 35°C and the second stage of harvesting by drying at 35 and 45°C as compared to other treatments”
e7“During the heat treatment the weight loss and spoilage of garlic bulbs increased in terms of the drying time”
The same questions in other papers
processing · quality: postharvest · Allium sativum (garlic)Positive and negative results
11 papers in the same direction as this paper · 1 in the opposite direction
- negative
- positive
- positive
9 papers more in this group
See all 13 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.