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Subzero vernalization improves post-harvest quality of noble garlic grown in semi-arid region.

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Title: Subzero vernalization improves post-harvest quality of noble garlic grown in semi-arid region.
Alternate Title: Vernalização com temperaturas negativas melhora a qualidade do alho nobre cultivado no semiárido.
Authors: Morais, Éric G.1 ericmoraais@gmail.com, Grangeiro, Leilson C.1, de F. Pereira, Dalbert1, Oliveira, Renata R. T.1, da N. Santos, Elidayane1, Silva, Ilmara B. M.1, da S. Sousa, Lucas M.1, Costa, Romualdo M. C.1, de P. Souza, Bruna1, dos Santos, Elizangela C.1
Source: Revista Brasileira de Engenharia Agrícola e Ambiental - Agriambi. 2026, Vol. 30 Issue 2, p1-9. 9p.
Subjects: Vernalization, Crop quality, Temperature, Pyruvic acid, Garlic, Arid regions agriculture, Organic compounds
Geographic Terms: Brazil, Rio Grande do Norte (Brazil)
Abstract (English): Vernalization at subzero temperatures increases garlic productivity by artificially providing the necessary cold for the plants to fully develop in the field. However, it remains to be seen whether productivity increases occur with or without a loss in post-harvest bulb quality. Therefore, this study aimed to evaluate the effects of vernalization under negative temperatures for different periods on the quality characteristics of noble garlic grown in the Brazilian semi-arid region. Two experiments were conducted, one in Mossoró and another in São Miguel, RN, Brazil, evaluated separately, and outlined in randomized complete blocks. The treatments consisted of vernalization under three temperatures (-5 to -3 °C, -2 to 0 °C, and 1 to 3 °C) and three periods (50, 55, and 60 days) of the garlic seed clove, with four replications. At harvest time, the bulbs were evaluated for their post-harvest quality. In both experiments, treatment with a temperature of -5 to -3 °C for 50 days led to bulbs with a lower soluble solids/titratable acidity ratio, with values of 4.1 in Mossoró and 4.3 in São Miguel. In the Mossoró experiment, the temperature of -5 to -3 °C, associated with the period of 55 days, promoted the highest levels of soluble solids (38.94%). Negative temperatures and times of 50 and 55 days increased the pyruvic acid content of garlic grown in São Miguel, 85.36 and 83.98 µMoles of pyruvic acid, respectively. Vernalization at temperatures below zero resulted in bulbs with good characteristics for fresh consumption and industrial processin. [ABSTRACT FROM AUTHOR]
Abstract (Portuguese): A vernalização em temperaturas abaixo de zero aumenta a produtividade do alho, fornecendo artificialmente o frio necessário para que as plantas se desenvolvam plenamente no campo. No entanto, ainda não se sabe se os aumentos de produtividade ocorrem com ou sem perda na qualidade pós-colheita dos bulbos. Portanto, este estudo teve como objetivo avaliar os efeitos da vernalização sob temperaturas negativas por diferentes períodos nas características de qualidade do alho nobre cultivado no semiárido brasileiro. Dois experimentos foram conduzidos, um em Mossoró e outro em São Miguel, RN, Brasil, avaliados separadamente e delineados em blocos casualizados completos. Os tratamentos consistiram na vernalização sob três temperaturas (-5 a -3 °C, -2 a 0 °C e 1 a 3 °C) e três períodos (50, 55 e 60 dias) do alho semente, com quatro repetições. No momento da colheita, os bulbos foram avaliados quanto à sua qualidade pós-colheita. Em ambos os experimentos, o tratamento com temperatura de -5 a -3 °C por 50 dias produziu bulbos com menor relação sólidos solúveis/acidez titulável, com valores de 4,1 em Mossoró e 4,3 em São Miguel. No experimento de Mossoró, a temperatura de -5 a -3 °C, associada ao período de 55 dias, promoveu os maiores teores de sólidos solúveis (38,94%). As temperaturas negativas, bem como os tempos de 50 e 55 dias, aumentaram os teores de ácido pirúvico do alho cultivado em São Miguel, 85,36 e 83,98 µMoles de ácido pirúvico, respectivamente. A vernalização em temperaturas abaixo de zero produziu bulbos com boas características para consumo in natura e processamento industrial. [ABSTRACT FROM AUTHOR]
Copyright of Revista Brasileira de Engenharia Agrícola e Ambiental - Agriambi is the property of Revista Brasileira de Engenharia Agricola e Ambiental and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
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  Data: Subzero vernalization improves post-harvest quality of noble garlic grown in semi-arid region.
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  Data: Vernalização com temperaturas negativas melhora a qualidade do alho nobre cultivado no semiárido.
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  Data: <searchLink fieldCode="AR" term="%22Morais%2C+Éric+G%2E%22">Morais, Éric G.</searchLink><relatesTo>1</relatesTo><i> ericmoraais@gmail.com</i><br /><searchLink fieldCode="AR" term="%22Grangeiro%2C+Leilson+C%2E%22">Grangeiro, Leilson C.</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22de+F%2E+Pereira%2C+Dalbert%22">de F. Pereira, Dalbert</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Oliveira%2C+Renata+R%2E+T%2E%22">Oliveira, Renata R. T.</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22da+N%2E+Santos%2C+Elidayane%22">da N. Santos, Elidayane</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Silva%2C+Ilmara+B%2E+M%2E%22">Silva, Ilmara B. M.</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22da+S%2E+Sousa%2C+Lucas+M%2E%22">da S. Sousa, Lucas M.</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Costa%2C+Romualdo+M%2E+C%2E%22">Costa, Romualdo M. C.</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22de+P%2E+Souza%2C+Bruna%22">de P. Souza, Bruna</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22dos+Santos%2C+Elizangela+C%2E%22">dos Santos, Elizangela C.</searchLink><relatesTo>1</relatesTo>
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  Data: <searchLink fieldCode="DE" term="%22Vernalization%22">Vernalization</searchLink><br /><searchLink fieldCode="DE" term="%22Crop+quality%22">Crop quality</searchLink><br /><searchLink fieldCode="DE" term="%22Temperature%22">Temperature</searchLink><br /><searchLink fieldCode="DE" term="%22Pyruvic+acid%22">Pyruvic acid</searchLink><br /><searchLink fieldCode="DE" term="%22Garlic%22">Garlic</searchLink><br /><searchLink fieldCode="DE" term="%22Arid+regions+agriculture%22">Arid regions agriculture</searchLink><br /><searchLink fieldCode="DE" term="%22Organic+compounds%22">Organic compounds</searchLink>
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  Data: <searchLink fieldCode="DE" term="%22Brazil%22">Brazil</searchLink><br /><searchLink fieldCode="DE" term="%22Rio+Grande+do+Norte+%28Brazil%29%22">Rio Grande do Norte (Brazil)</searchLink>
– Name: Abstract
  Label: Abstract (English)
  Group: Ab
  Data: Vernalization at subzero temperatures increases garlic productivity by artificially providing the necessary cold for the plants to fully develop in the field. However, it remains to be seen whether productivity increases occur with or without a loss in post-harvest bulb quality. Therefore, this study aimed to evaluate the effects of vernalization under negative temperatures for different periods on the quality characteristics of noble garlic grown in the Brazilian semi-arid region. Two experiments were conducted, one in Mossoró and another in São Miguel, RN, Brazil, evaluated separately, and outlined in randomized complete blocks. The treatments consisted of vernalization under three temperatures (-5 to -3 °C, -2 to 0 °C, and 1 to 3 °C) and three periods (50, 55, and 60 days) of the garlic seed clove, with four replications. At harvest time, the bulbs were evaluated for their post-harvest quality. In both experiments, treatment with a temperature of -5 to -3 °C for 50 days led to bulbs with a lower soluble solids/titratable acidity ratio, with values of 4.1 in Mossoró and 4.3 in São Miguel. In the Mossoró experiment, the temperature of -5 to -3 °C, associated with the period of 55 days, promoted the highest levels of soluble solids (38.94%). Negative temperatures and times of 50 and 55 days increased the pyruvic acid content of garlic grown in São Miguel, 85.36 and 83.98 µMoles of pyruvic acid, respectively. Vernalization at temperatures below zero resulted in bulbs with good characteristics for fresh consumption and industrial processin. [ABSTRACT FROM AUTHOR]
– Name: Abstract
  Label: Abstract (Portuguese)
  Group: Ab
  Data: A vernalização em temperaturas abaixo de zero aumenta a produtividade do alho, fornecendo artificialmente o frio necessário para que as plantas se desenvolvam plenamente no campo. No entanto, ainda não se sabe se os aumentos de produtividade ocorrem com ou sem perda na qualidade pós-colheita dos bulbos. Portanto, este estudo teve como objetivo avaliar os efeitos da vernalização sob temperaturas negativas por diferentes períodos nas características de qualidade do alho nobre cultivado no semiárido brasileiro. Dois experimentos foram conduzidos, um em Mossoró e outro em São Miguel, RN, Brasil, avaliados separadamente e delineados em blocos casualizados completos. Os tratamentos consistiram na vernalização sob três temperaturas (-5 a -3 °C, -2 a 0 °C e 1 a 3 °C) e três períodos (50, 55 e 60 dias) do alho semente, com quatro repetições. No momento da colheita, os bulbos foram avaliados quanto à sua qualidade pós-colheita. Em ambos os experimentos, o tratamento com temperatura de -5 a -3 °C por 50 dias produziu bulbos com menor relação sólidos solúveis/acidez titulável, com valores de 4,1 em Mossoró e 4,3 em São Miguel. No experimento de Mossoró, a temperatura de -5 a -3 °C, associada ao período de 55 dias, promoveu os maiores teores de sólidos solúveis (38,94%). As temperaturas negativas, bem como os tempos de 50 e 55 dias, aumentaram os teores de ácido pirúvico do alho cultivado em São Miguel, 85,36 e 83,98 µMoles de ácido pirúvico, respectivamente. A vernalização em temperaturas abaixo de zero produziu bulbos com boas características para consumo in natura e processamento industrial. [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
  Label:
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  Data: <i>Copyright of Revista Brasileira de Engenharia Agrícola e Ambiental - Agriambi is the property of Revista Brasileira de Engenharia Agricola e Ambiental and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
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        Value: 10.1590/1807-1929/agriambi.v30n2e288166
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        Text: English
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      – SubjectFull: Vernalization
        Type: general
      – SubjectFull: Crop quality
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      – SubjectFull: Temperature
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