Abstract
The aim the study was to analyze the effect of temperature storage of garlic seeds including weight loss, sprouting and damage during the storage period. The samples of Garlic seeds are local varieties, cv. Lumbu Hijau and cv. Lumbu Kuning were collected from the farmers in Temanggung Regency. The experiments were set at two different temperature conditions, i.e. 5°C and room temperature (29-31°C) as a control. The relative humidity (RH) of storage conditions was 50-70% for cold storage and 70-80% for storage in room temperature. The amout of sampel used was about 47-68 tubers (500 g) for cv. Lumbu Hijau and around 24-32 tubers (500 gr) for cv. Lumbu Kuning, were placed in cold storage at different temperatures and in dark. The period of storage was design for 5 months. All experiments were carried out in three replications. 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. The higest sprouting percentage was found for those seeds garlic cv. Lumbu Kuning at 5°C, i. e, 22.22 %. The highest percentage of damage after 5 months of storage was found in the seeds of garlic cv. Lumbu Hijau stored at room temperature were 2.30 % and cv. Lumbu Kuning at 5°C were 19.04 %.
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Claims 7
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
- garlic
Allium sativume1 - Material
- cv. Lumbu Hijaue1
- Treatment
- storage temperatures of 5°Ce1
- Outcome
- weight losse1
- Direction
- decreasee1
- Value
- 10.48e1
- Comparator
- room temperaturee1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
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”
Claim · model-written summary
Room temperature storage gave a weight loss of 7.46% for garlic cv. Lumbu Hijau.
- Taxon
- garlicAllium sativume1
- Material
- cv. Lumbu Hijaue1
- Treatment
- room temperaturee1
- Outcome
- weight losse1
- Value
- 7.46e1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
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”
Claim · model-written summary
Cold storage at 5°C reduced weight loss of garlic cv. Lumbu Kuning by 15.03%, compared with room temperature.
- Taxon
- garlicAllium sativume1
- Material
- cv. Lumbu Kuninge1
- Treatment
- storage temperatures of 5°Ce1
- Outcome
- weight losse1
- Direction
- decreasee1
- Value
- 15.03e1
- Comparator
- room temperaturee1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
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”
Claim · model-written summary
Room temperature storage gave a weight loss of 11.38% for garlic cv. Lumbu Kuning.
- Taxon
- garlicAllium sativume1
- Material
- cv. Lumbu Kuninge1
- Treatment
- room temperaturee1
- Outcome
- weight losse1
- Value
- 11.38e1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
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”
Claim · model-written summary
Garlic cv. Lumbu Kuning stored at 5°C had the highest sprouting percentage (22.22%).
- Taxon
- garlicAllium sativume2
- Material
- cv. Lumbu Kuninge2
- Treatment
- at 5°Ce2
- Outcome
- sprouting percentagee2
- Value
- 22.22e2
- Qualifier
- higeste2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e2“The higest sprouting percentage was found for those seeds garlic cv. Lumbu Kuning at 5°C, i. e, 22.22 %.”
Claim · model-written summary
Garlic cv. Lumbu Hijau stored at room temperature had 2.30% damage after five months.
- Taxon
- garlicAllium sativume3
- Material
- cv. Lumbu Hijaue3
- Treatment
- room temperaturee3
- Outcome
- percentage of damagee3
- Value
- 2.30e3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e3“The highest percentage of damage after 5 months of storage was found in the seeds of garlic cv. Lumbu Hijau stored at room temperature were 2.30 % and cv. Lumbu Kuning at 5°C were 19.04 %.”
Claim · model-written summary
Garlic cv. Lumbu Kuning stored at 5°C had 19.04% damage after five months.
- Taxon
- garlicAllium sativume3
- Material
- cv. Lumbu Kuninge3
- Treatment
- at 5°Ce3
- Outcome
- percentage of damagee3
- Value
- 19.04e3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e3“The highest percentage of damage after 5 months of storage was found in the seeds of garlic cv. Lumbu Hijau stored at room temperature were 2.30 % and cv. Lumbu Kuning at 5°C were 19.04 %.”
The same questions in other papers
storage · quality: postharvest · Allium sativum (garlic)Results agree
6 papers in the same direction as this paper
- positive
- positive
- positive
3 papers more in this group
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.