The Growth of Garlic Internal Sprout on Different Storage Condition
| dc.contributor.author | Azmi ...[at al], Chotimatul | |
| dc.contributor.other | Balai Besar Penelitian dan Pengembangan Bioteknologi dan Sumber Daya Genetik Pertanian | en_US |
| dc.date.accessioned | 2022-01-28T05:26:47Z | |
| dc.date.available | 2022-01-28T05:26:47Z | |
| dc.date.issued | 2022-01-19 | |
| dc.description.abstract | Abstract. Garlic is one of Indonesia main spices. However, garlic bulb needs a long period of dormancy (4–6 months) before sprouting. Garlic dormancy ends as the shoot emerges from the clove. This research was aimed to examine the internal sprout growth of different garlic cultivars. A factorial completely randomized block design with two replications was applied to the combination between four garlic varieties, i.e. Lumbu Hijau, Lumbu Putih, Lumbu Kuning, and Tawangmangu Baru, and three different storage condition, i.e. garlic storeroom, seed drying room, and cold storage. Observed parameters included bulb weight, number of cloves, clove diameter, clove length, internal sprout length, and ratio between internal sprout length and clove length. The results showed that the internal sprout length was affected by varietal difference and storage condition. There was an interaction between varieties and storage condition to the growth of garlic internal sprout. It also showed that cold storage method was approved to accelerate the internal sprout emergence of garlic cloves. Meanwhile, drying room method apparently hindered garlic dormancy compared to garlic storeroom. | en_US |
| dc.identifier.isbn | 978-0-7354-4172-9 | |
| dc.identifier.uri | https://repository.pertanian.go.id/handle/123456789/14735 | |
| dc.language.iso | en | en_US |
| dc.publisher | Balai Besar Penelitian dan Pengembangan Bioteknologi dan Sumber Daya Genetik Pertanian | en_US |
| dc.subject | Garlic, Storage, spices | en_US |
| dc.title | The Growth of Garlic Internal Sprout on Different Storage Condition | en_US |
| dc.type | Article | en_US |