Hasat Öncesi ve Hasat Sonrasi Uygulamalarin Sarimsakta Depo Ömrü ve Kaliteye Etkisi

Garlic (Allium sativum L.) has been used to treat many diseases as well as a food flavoring for many years. In the last twenty years, consumers' trend for foods which have high nutritional value and therapeutic activity has led to an increase in the studies on nutritional value of garlic worldwide.The importance and necessity of the involvement of garlic in daily nutritional programs is emphasized much more than ever in recent years as a result of its antibiotic, antioxidant and anti-carcinogenic properties. Garlic is a species which can be stored longer than other vegetables. In our country, garlic can only be stored, often without cooling, at 0-5 oC, 60-70 % relative humidity for at least 3-4 months in warehouses. Today, no treatment is made in pre and post storage of garlic in Turkey. Storage of garlic in controlled atmosphere and the modified atmosphere is commonly made with different irradiation, chemicals, and heat treatment in abroad. In this study, results of studies on the effect of pre and postharvest treatments on the storage life and quality of garlic were reviewed.