THE EFFECT OF SPRAYING GARLIC CROPS WITH AMINO ACIDS ON THE STORAGE OF BULBS
Abstract
The article analyzes data related to the formation of technological properties of garlic during storage after spraying crops with amino acid solutions. The research was conducted in 2017–2020 in the conditions of the Right Bank Forest Steppe of Ukraine. The results of a study on the effect of spraying with organic acids: salicylic (300 ppm), gibberellic (150 ppm) and ascorbic acid (200 ppm) on garlic plants (Allium sativum L.) are presented. During the storage period, the natural weight loss, the percentage of affected bulbs, the percentage of germinated and dried bulbs were studied. Garlic bulbs were stored in one day, in three repetitions, the weight of the average sample was 10 kg. They were stored in a Polair Standard KHN–8.81 refrigerating chamber at a temperature of 5±0.3 oC and a relative humidity of 75 %, as well as in uncontrolled conditions in polymer boxes. The results showed that accumulated moisture loss increased with bulb size and shelf life. The cold storage system had a great influence on the weight loss, where the lowest weight loss was noted (8.7–14.7%), compared to uncontrolled conditions. Thus, the storage system at room temperature recorded the highest value (30.4–39.8%). The lowest total mass losses were recorded with the use of salicylic and ascorbic acids – 30.4 and 35.8%, while with the refrigeration system – 8.7 and 9.6%. Germination percentage ranged from 24.8–30.0% for storage under uncontrolled conditions and 6.5–10.4% for refrigerated storage. The percentage of dried bulbs ranged from 2.9–4.4% and 0.7–1.1% under room and refrigerated storage systems. Sprouted bulbs under room and refrigeration systems were in the range of 1.7–3.4 and 1.2–1.7%; affected by pathogens – 1.1–2.2 and 0.6–1.3%, according to the storage systems. The lowest rates of affected bulbs, the percentage of germinated and dried bulbs were noted for the use of salicylic and ascorbic acids on crops. The obtained data can serve as a theoretical basis for producers considering the purposes for which products are grown (for fresh sale, processing or storage).
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