Variety traits

Garlic Storability

Allium sativum L.

The ability of garlic bulbs to maintain their market quality and weight during storage, determined by the biological form of the plant, dry matter content, and the quality of pre-sale preparation.

In the reference 46 varieties crop Garlic, where this is mentioned in the description.

Garlic storability is assessed based on the dynamics of natural weight loss and the proportion of bulbs affected by diseases, sprouting, or loss of market appearance. Evaluation is performed in percentages by comparing with a control standard under identical storage conditions, as there are no unified scoring scales.

Biologically, spring garlic possesses higher storability compared to winter garlic due to a higher dry matter content and better water-holding capacity of colloids. Winter garlic has a shorter dormancy period, which limits its storage duration.

Post-harvest longevity is critically influenced by agrotechnical factors: excessive nitrogen nutrition reduces storability, whereas phosphorus-potassium fertilizers promote sugar accumulation. Failure to adhere to harvest timing, which causes scale cracking, and poor drying of the bulb neck trigger the development of rots during storage.

General information about the subject — on the page Keeping quality.

Sources8

Varieties of Garlic mentioned in the description

Selection based on the description text, not on official evaluation: these data are absent from registers. For specific variety details, please refer to its profile.