Effect of low temperature and period of storage on the quality of Garlic Seeds (Allium sativum L)

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 %.