Ambient stored garlic is higher yielding than garlic stored at cooler temperatures

This experiment evaluated the effect of storage temperature on garlic emergence and yield. Six treatments, '5°C + heat', '5°C - heat', '15°C + heat', '15°C - heat', 'ambient + heat' and 'ambient - heat' were imposed. The heat treatment included a stepped heat treatment of between 30 and 38°C over a 42 day period. Highest emergence rate and yield was obtained for treatments stored under ambient conditions. Garlic stored at cool temperatures of either 5 or 15°C had poorer emergence and lower yields that were commercially unviable. Heat treatment had no observable effect on emergence or yield in ambient or 15°C treatments but in 5°C treatments, yield was significantly greater when the heat treatment was applied but nonetheless was still commercially unviable. The recommendations from this experiment are that in subtropical climates garlic seed-bulbs should be stored under ambient conditions. © ISHS.