Productivity and Quality of Garlic Produced Using Below-Zero Temperatures When Treating Seed Cloves

Garlic cultivation has increased in Brazil in recent years primarily due to the adoption of appropriate technologies, such as the use of low temperatures during the maintenance of garlic seeds to overcome dormancy. However, there is no information on the effects of below-zero temperatures when treat...

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Bibliographic Details
Published in:Horticulturae 2022-02, Vol.8 (2), p.96
Main Authors: Luz, José Magno Queiroz, de Azevedo, Breno Nunes Rodrigues, Silva, Sérgio Macedo, de Oliveira, Carlos Inácio Garcia, de Oliveira, Túlio Garcia, de Oliveira, Roberta Camargos, Castoldi, Renata
Format: Article
Language:English
Subjects:
Allium sativum L
Appropriate technology
below-zero temperature
Chlorophyll
Cold
Crops
Cultivars
Dormancy
Economic importance
Experiments
Garlic
Humidity
Low temperature
Market value
noble variety
Performance enhancement
Precipitation
Productivity
Seeds
visual index of overcoming dormancy
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Summary:Garlic cultivation has increased in Brazil in recent years primarily due to the adoption of appropriate technologies, such as the use of low temperatures during the maintenance of garlic seeds to overcome dormancy. However, there is no information on the effects of below-zero temperatures when treating seed cloves on garlic development. Therefore, this study’s objective was to evaluate the effects of below-zero temperatures and different visual indices of overcoming dormancy (VIDs) on garlic performance in Cristalina County, Goias State, Brazil. The experiment was conducted in a randomized block design with four replicates in a 2 × 3 factorial scheme: with two VIDs (40% and 60%), and three temperature ranges (−1 to −3 °C, 1 to 3 °C, and 2 to 4 °C). Vegetative characteristics, bulbar ratios, and commercial bulb yields were evaluated. The results showed that below-zero temperatures resulted in better vegetative characteristics. The yield increased after using below-zero temperatures to treat seed cloves with a VID of 60%. The garlic produced had a higher market value. We concluded that there is an enormous potential for using below-zero temperatures to improve the performance of the “Ito” garlic variety, and more studies should be conducted with other varieties of economic importance to enhance Brazilian garlic production.
ISSN:2311-7524
2311-7524
DOI:10.3390/horticulturae8020096