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마늘의 저장성(貯藏性) 향상(向上)을 위한 기초자료(基礎資料)를 얻기위해 난지계(暖地系)인 남해재래(南海在來)와 한지계(寒地系)인 달성재래(達成在來)를 각각(各各) 시기별(時期別)로 수확직후(收穫直後) 구(球)의 기부(基部)로부터 줄기길이를 7cm 및 25cm로 남긴 후 열풍건조기(熱風乾燥機)에서 로 1일(日) 12시간(時間)씩 4일간(日間) 건조(乾燥)한 후 중량감소율(重量減少率)을 관행건조(慣行乾燥)와 비교(比較)하고 저장중(貯藏中) 발근(發根), 맹아(萌芽) 및 부패정도(腐敗程度)를 조사(調査)한 결과(結果)는 다음과 같다. 열풍건조(熱風乾燥) 4일후(日後)의 중량감소율(重量減少率)은 남해재래(南海在來)의 7cm 구(球)에서는 관행건조(慣行乾燥) 13일(日)의 효과(效果)가 있었으며 25cm 구(球)에서는 14일(日)의 효과(效果)가 있었다. 달성재래(達成在來)는 7cm 처리(處理)의 4일간(日間) 열풍건조(熱風乾燥) 효과(效果)는 조기수확(早期收穫), 적기수확(適期收穫), 만기수확별(晩期收穫別)로 관행건조일수(慣行乾燥日數)에 각각(各各) 22일(日), 18일(日), 16(日)의 효과(效果)가 있었으며 25cm처리(處理)의 4일간(日間) 열풍건조(熱風乾燥) 효과(效果)는 조기수확(早期收穫), 적기수확(適期收穫), 만기수확별(晩期收穫別)로 각각(各各) 관행건조(慣行乾燥)의 18일(日), 16일(日), 14일(日)의 효과(效果)가 있었다. 저장초기(貯藏初期)의 사경(砂耕)에 의한 발근(發根), 맹아(萌芽)는 열풍건조구(熱風乾燥區)가 관행건조구(慣行乾燥區)에 비하여 지연(遲延)되는 경향(傾向)을 보였다. 저장후기(貯藏後期)의 인편상태(鱗片狀態)는 열풍건조(熱風乾燥)가 관행건조(慣行乾燥)에 비해 식용가능(食用可能)한 인편수(鱗片數)가 많았으며 부패인편수(腐敗鱗片數)는 적었다.
This study was performed to obtain a basic materials for improvement of garlic storage ability. The "Namhae jaerae" of southern strain and the "Dalsung jaerae" of northern strain were harvested by period, their stems were cut at 7cm and 25cm from disk and then placed them in blast drying system 12 hours per day at for 4 days, or in natural state. The decrease rate of bulb weight was compared and rooting, sprouting, the rate of decay was investigated between natural dry(conventional method) and hot-air dry (blast drying system). The results obtained were as follows. In the case of the decrease rate of bulb weight after hot-air dry; 7cm plot" "Namhae jaerae" was similiar to one of 13th day of natural dry and 25cm plot 14th day. In "Dalsung jaerae" 7cm plot of early, common and late harvest was respectively similiar to one of 22nd, 18th and 16th day of natural dry, 25cm plot of early, common and late harvest showed the same decrease rate of bulb weight as that of 18th, 16th and 14th day of natural dry respectively. In the case of rooting and sprouting in sand culture at the early period of storage, hot-air dry showed more prolonged tendency than conventional drying method. In the case of clove state in the latter period of storage, number of eatable cloves was more numerous and number of decayed cloves were less in blast drying system than in conventional method.
