title: Change in carbohydrate and enzymes from harvest to sprouting in garlic.
abstract: Changes in carbohydrates, enzymes, and pigments were investigated in the Red Garlic (Allium 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.
authors.affiliation: Department of Horticultural Science Gorgan University of Agricultural Sciences and Natural Resources Gorgan Iran.
authors.forename: Kambiz
authors.initials: K
authors.lastname: Mashayekhi
authors.affiliation: Department of Horticultural Science Gorgan University of Agricultural Sciences and Natural Resources Gorgan Iran.
authors.forename: Siamak
authors.initials: S
authors.lastname: Mohammadi Chiane
authors.affiliation: Department of Biology Faculty of Sciences University of Golestan Gorgan Iran.
authors.forename: Manizheh
authors.initials: M
authors.lastname: Mianabadi
authors.affiliation: Department of Agronomy Gorgan University of Agricultural Sciences and Natural Resources Gorgan Iran.
authors.forename: Farshid
authors.initials: F
authors.lastname: Ghaderifar
authors.affiliation: Department of Horticultural Science Gorgan University of Agricultural Sciences and Natural Resources Gorgan Iran.
authors.forename: Seyyed Javad
authors.initials: SJ
authors.lastname: Mousavizadeh
keywords: Carbohydrate; chlorophyll; enzyme; sprouting; storage