마늘 장기(長期) 저장(貯藏) 방법(方法) -제일보(第-報). 예건처리방법(豫乾處理方法)과 저장조건(貯藏條件)이 품질변화(品質變化)에 미치는 영향(影響)-

Study on the Long Term Storage of Garlic Bulbs -Part 1. The Effects of Post-harvest Drying Method and Storage Condition on the Quality-

한국산 6쪽마늘의 장기 저장에서 수확후(收穫後) 예건방법과, 저장고내온습도(貯藏庫內溫濕度) 조건이 품질(品質)에 미치는 영향에 대하여 1980년(年) 7월(月)부터 1981년(年) 4월까지 조사시험 하였던바, 수확후 열풍예건한 마늘은 자연 예건된 것에 비하여 상온저장 조건에서 중량감소와 부패발생에서 각각 25.4%와 13.5% 정도 억제 효과가 있었으며, 저온저장 조건에서는 14.2%와 7.5% 정도 경감되었다. 그리고, 저온저장 $(0^{\circ}C)$ 하므로 상온저장한 것에 비하여 얼풍예건 처리한 마늘의 경우 중량감소와 부피발생이 각각 14.0%와 9.9% 정도 줄었으며, 자연예건한 마늘에서는 각각 20.0%와 22.4% 경감되는 효과를 보였다. 또한, 열풍예건처리와 저온저장조건은 저장중 마늘의 발아 및 호흡억제와 allin성분의 보존에도 좋은 효과가 있었다.

This study was conducted to investigate the effects of post-harvest drying method and subsquent storage condition on the quality of garlic bulbs for 10 months from July, 1980 to April, 1981. The 27% weight loss of garlic bulbs by HPHD (hot air post-harvest frying) for 12 days at $40^{\circ}C$ (8hrs/day) was equal to that by NPHD (conventional natural post-harvest drying) for 35 days. But the decay occured 5.5% only in NPHD. During the storage period of garlic bulbs by HPHD, their decay and weight ]oss were less 25.4% and 13.5% in ambient storage, and less 14.2% and 7.5% in low temperature storage than those of NPHD. When garlic bulbs were stored in low temperature, the weight loss and decay were less 20.0% and 22.4% in NPHD, and tess 14.0% and 9.9% in HPHD than those in ambient temperature storage. The Quality of garlic bulbs packed with 0.08mm polyethylene film stored at ambient temperature for 2 months was so poor as to be inedible because of the adverse effect of $CO_2$ and the growth of molds, but in low temperature storage for 10 months it was in good shape showing the weight loss, the decay and the sprouting 2.6%, 3.4% and 26.8%, respectively.