Between-row spacing and local accession on the yield and quality of garlic

  • Jamal-Ali Olfati university of Guilan, Faculty of Agricultural sciences
  • Mohammad-Bagher Mahdieh-Najafabadi university of Guilan, Faculty of Agricultural sciences
  • Mohammad Rabiee National Rice Research Institute
Keywords: harvesting index, bulb yield, antioxidant capacity, total phenol

Abstract

Garlic is primarily grown for its cloves used mostly as a food flavoring condiment. Previous studies carried out on plant density indicate its direct influence on yield. Plant density depends on the genotype, environmental factors, cultural practices, etc. This study was established to determine the effects of different between-row spacing on growth, yield, and quality of four local accession of garlic. It was laid out on two-factorial Randomized Complete Block Design with three replications during two years. Four local accession of garlic (Langroud, Tarom, Tabriz and Hamedan) were culture in three between-rows spacing (15, 25 and 35 cm) during two years. The results of two cultivated years were different. Plant density changed when garlic cultured with different between row spacing. In present research plant yield increased when the lower between row spacing and high plant density were used but the yield improvement occurring at increased plant stand is offset by the reduction in bulb size and some quality indices such as total phenol and antioxidant which severely affects quality and market value, when garlic is produced for fresh market.

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Author Biographies

Jamal-Ali Olfati, university of Guilan, Faculty of Agricultural sciences
Horticultural Department
Mohammad-Bagher Mahdieh-Najafabadi, university of Guilan, Faculty of Agricultural sciences
Horticultural Department
Published
10-05-2016
How to Cite
Olfati, J.-A., Mahdieh-Najafabadi, M.-B., & Rabiee, M. (2016). Between-row spacing and local accession on the yield and quality of garlic. Comunicata Scientiae, 7(1), 112-121. https://doi.org/10.14295/cs.v7i1.865
Section
Original Article