Abstract:

A new method to control post-harvest diseases of garlic stem, extend the shelf life of garlic stem and maintain its quality was studied. After being immersed in the solution containing 1.5% citral, 0.4% geraniol or 1.5% thymol respectively, ‘Cangshandatiantai’ garlic stems were stored at 25℃. Indicators were determined at regular intervals. The results showed that all treatments can inhibit the decay and senescence of garlic stem significantly. The loss of water content, soluble solids content, vitamin C and chlorophyll were also delayed by treatments. So good color was maintained and the loss of nutrients was reduced. 1.5% citral showed highest level of efficacy in maintaining the quality of garlic stem followed by 1.5% thymol and 0.4% geraniol. Studies showed that all three treatments can maintain the quality of garlic stem and extend the shelf life of garlic stem.