Abstract

Changes in carbohydrates, enzymes, and pigments were investigated in the R ed G arlic ( A llium sativum L.) cv. Azarshahr bulbs in storage from harvest to sprouting. For storage period, garlic cloves of the same diameter with 3–4 g weight were arranged in dark condition and exposed to 4 and 21°C, separately. Soluble sugar, total sugar, glucose, sucrose, fructose, starch, chlorophyll a , b , ab , carotenoid, anthocyanin, lipase, α ‐amylase, and protease were measured every 2 weeks up to sprouting time. Result revealed that starch, lipase, and protease levels declined at the end of storage when clove sprouting started at both 4 and 21°C storage temperature. Starch, glucose, chlorophyll a , b , ab , and carotenoid content during the first 14 days and sucrose at 42 days showed a decreasing trend. Anthocyanin showed an increasing trend 14 and 42 days after harvesting and then decreased at the end of storage (when sprouting began) at both 4 and 21°C storage periods. Finally, starch, glucose, and sucrose measurement can be used as a criterion to predict sprouting time of garlic, due to the decrease in the levels of starch, lipase, and protease, and increase in the levels of α ‐amylase, glucose, and sucrose in garlic cloves under storage.

Sucrose content of garlic was increased during 28 days after storage at both 4 and 21°C. Glucose content in the first 14 days and sucrose content at 42 days showed a decreasing trend due to the growing buds of garlic. Starch, glucose, and sucrose measurement can be used as a criterion to predict sprouting time of garlic.