Effect of storage temperature and ultrafine bubbles water treatment on the breaking dormancy of garlic bulb

Abstract

Seed dormancy is a physiological phenomenon in plants, it allows us to overcome periods that are unfavorable for seedling established. Several processes are known to be involved in the induction of dormancy and the switch from dormant to germinating state. Garlic bulb has a dormancy period of more than 3 months. Understanding seed dormancy and breaking dormancy is important in the cultivation process of garlic. The objective of this research was to investigate the effect of storage temperature and ultrafine bubbles (UFBs) water on the breaking dormancy of garlic. Storage temperature was set at 5°C, 15°C and room temperature (29±2°C). Soaking treatments were carried using distilled water, UFBs water with dissolved oxygen 8 ppm and 20 ppm for 24 h and the control was carried without soaking treatment. After being soaked, the sample of garlic was placed at room temperature (29±2°C). The result shows that the highest percentage of sprouting 55.85% was observed for that garlic stored at 15°C using UFBs 8 ppm soaking treatment after placed at room temperature (29±2°C) during 2 weeks. This result indicates that UFBs water has an effect on enhancing the breaking dormancy of garlic bulbs.