Preservation of winter garlic depending on the elements of postharvest treatment

Authors

DOI:

https://doi.org/10.15587/1729-4061.2020.200842

Keywords:

garlic, postharvest treatment, bulb drying, biopreparations, weight loss, storage duration

Abstract

The aim of the current research was to scientifically substantiate the influence of the elements of postharvest treatment on the preservation of winter garlic.

Long-term storage of garlic from harvest to harvest is a prerequisite for the continuous supply of the population with garlic. There is a need for postharvest treatment of winter garlic, aimed at reducing the losses and extending the storage duration. An important link in this is the postharvest period (additional drying). Dried garlic has increased resistance to the damage by microorganisms and loses less weight during storage. The use of biopreparations during postharvest treatment makes it possible to reduce the losses of winter garlic from microbiological diseases during storage.

It was theoretically grounded and experimentally proven that natural losses for the entire period of drying of topped garlic were 15.9 % in Diushes variety, 21.8 % in Merefians'kyi white variety. The same regularity was observed when drying garlic with the stem, the weight losses were 38.7 and 49.0 %, respectively. The losses of the weight of non-dried bulbs were from 11.09 to 14.4 %, depending on the variety, which was the largest part in the structure of garlic losses. The losses from the damage by diseases range from 5.28 to 12, 15 % and have a strong correlation r=0.98.

The yield of marketable products after six months of storage depends on the moisture content of a bulb neck. At drying up to the neck moisture content of 25±1 %, the yield of the marketable products accounted for 76.33 % for the variety of Merefians'kyi white and 78.59 % for the variety Merefians'kyi pink (Diushes). The garlic dried up to the neck moisture content of 14±1 % increased the yield of marketable products up to 82.98–80.15 %, while the non-dried garlic decreased it up to 72.25–63.45 %, respectively.

The pre-storage treatment of bulbs of the garlic variety Merefians'kyi pink (Diushes) with 2 % gliocladine increased the yield of the marketable products by 10.1 %, and that of the variety Merefians'kyi by 10.2 %.

The treatment with 2 % phytosporine increased the yield of marketable products by 10 and 9.5 %

Author Biographies

Ludmila Pusik, Kharkiv Petro Vasylenko National Technical University of Agriculture Alchevskykh str., 44, Kharkiv, Ukraine, 61002

Doctor of Agricultural Sciences, Professor

Department of Technologies of Processing of Food Production named after T. P. Yevsiukova

Vlаdimir Pusik, Kharkiv Petro Vasylenko National Technical University of Agriculture Alchevskykh str., 44, Kharkiv, Ukraine, 61002

Doctor of Agricultural Sciences, Professor

Department of Agrotechnology and Ecology

Olga Postnova, Kharkiv Petro Vasylenko National Technical University of Agriculture Alchevskykh str., 44, Kharkiv, Ukraine, 61002

PhD, Associate Professor

Department of Technologies for Processing and Food Industries

Iryna Safronska, Lugansk National Agrarian University Slobozhanska str., 68, Starobilsk, Ukraine, 92703

PhD, Associate Professor

Department of Management, Statistics and Economic Analysis

Vitalii Chervonyi, Kharkiv StateUniversity of Food Technologyand Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051

PhD, Associate Professor

Department of Equipment for Food and Hospitality Industry named after M. I. Belyaeva

Valentyna Mohutova, Lugansk National Agrarian University Slobozhanska str., 68, Starobilsk, Ukraine, 92703

PhD

Department of Technologies of Food Production

Aleksandr Kaluzhnij, Kharkiv Petro Vasylenko National Technical University of Agriculture Alchevskykh str., 44, Kharkiv, Ukraine, 61002

Associate Professor

Department of Technologies of Processing of Food Production named after T. P. Yevsiukova

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Published

2020-04-30

How to Cite

Pusik, L., Pusik, V., Postnova, O., Safronska, I., Chervonyi, V., Mohutova, V., & Kaluzhnij, A. (2020). Preservation of winter garlic depending on the elements of postharvest treatment. Eastern-European Journal of Enterprise Technologies, 2(11 (104), 24–32. https://doi.org/10.15587/1729-4061.2020.200842

Issue

Vol. 2 No. 11 (104) (2020): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2020 Ludmila Pusik, Vlаdimir Pusik, Olga Postnova, Iryna Safronska, Vitalii Chervonyi, Valentyna Mohutova, Aleksandr Kaluzhnij

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