Resumo

MUJICA, Henry  e  PEREZ DE CAMACARO, María. Physical and chemical characteristics in garlic harvested at two maturities and stored under environmental conditions. Bioagro [online]. 2006, vol.18, n.3, pp.171-175. ISSN 1316-3361.

Physical and chemical characteristics of garlic (Allium sativum L) harvested at 90 and 120 days after plantation (dap) and stored in environmental conditions by 120 days were evaluated. Bulbs to 120 dap presented up to 50 % higher fresh mass than those gathered to 90 dap. However, the latter showed greater pungency, determined by the piruvate levels. The loss of fresh mass during storage was similar in both treatments. Both moments of harvest registered similar values of pH and total soluble solids (TSS). Total acidity (TA) was higher in bulbs of 90 dap, so the relation TSS/TA was superior in bulbs of 120 dap. The storage under environmental conditions by a period of 120 days produced only a small loss of fresh mass.

Palavras-chave : Allium sativum; postharvest; quality; pungency.