African Journal of Food, Agriculture, Nutrition and Development

Log in or Register to get access to full text downloads.

Remember me or Register

Duration of low temperature storage, clove topping and gibberellic acid on garlic sprouting and seedling vigor

D Bizuayehu, W Kebede, Wassu Wassu, A Bekele, T Getachew


Dormancy of garlic (Allium sativum L.) creates a problem in use of freshly harvested garlic bulbs. Thus, pre-planting treatment of garlic cloves is an important agronomic concern for inducing and improving sprouting behavior of garlic. Glasshouse experiment was conducted at Haramaya University to evaluate the effect of cold storage (7°C) durations (10, 20, 30 days and one stored at room temperature that is 21°C for 30 days), clove topping (whole and cut) and gibberellic acid concentrations (0, 125, 250 and 375 mg/l) and distilled water treatment as second control on sprouting behavior of improved garlic variety (‘Tseday’). The treatments were laid out in factorial arrangement with three replications using completely randomized design (CRD). For cloves stored at ambient temperature (0 day) and non-topped, gibberellic acid application (250 and 375 mg/l) showed a significant increase in sprouting percentage, speed of sprouting and shoot dry mass of garlic as compared to 125mg/l GA3 treated and the controls. On the other hand, for topped cloves stored at ambient temperature (0 day), 10 and 20 days cold storage, gibberellic acid treatment did not show a significant influence on these characteristics as compared to the controls. The interaction effect of 30 days cold stored and topped cloves significantly increased pseudo-stem height (40.51%) compared to the lowest values recorded for the non-cold treated and non-topped cloves. The 30 days cold stored and topped cloves soaked in water significantly increased sprouting percentage over the period of 19 days after planting, speed of sprouting (four fold) and above ground shoot dry mass (79.41%) compared to the lowest values recorded for the non-cold treated and non-topped cloves not soaked in water and gibberellic acid (GA3). Hence, it can be concluded that 30 days cold storage, topping and soaking in water could enhance early sprouting of the garlic variety tested under glasshouse condition.

Keywords: Clove topping, Dormancy, Garlic, Gibberellic acid, Sprouting percentage, Storage conditions

AJOL African Journals Online