The dormancy breaking of garlic seeds through thermal shock storage methods and soaking in gibberellin acid

Abstract

Garlic seed production is constrained by a long dormancy period, which is 5-6 months. This study aimed to analyses the effect of thermal shock storage methods and soaking in gibberellin acid on the dormancy breaking of garlic seeds. Raw material used in this study was garlic bulbs variety Sangga Sembalun. The experiment was conducted in randomized block design with treatments of storage temperature (low temperature / 12-14°C, high temperature / 38-42°C + low temperature / 12-14°C, high temperature / 38-42°C + room temperature / 28-30°C, and room temperature) and gibberellin acid concentration (0, 125, 250, 375 ppm), with two replications. Total storage duration was 4, 8, and 12 weeks. The results of analysis of variance (ANOVA) showed that storage temperature was significantly different of their germination (p<0.05). Storage of garlic seeds by the thermal shock method can shorten the dormancy period from 5-6 months to 12 weeks. Germination capacity resulting from combination of high temperature (38-42°C) storage for 6 weeks and low temperature (12-14°C) for 6 weeks (a total of 12 weeks) is higher than continuous storage of low temperature and room temperature without requiring the addition gibberellin acid.