생체(生體) 마늘의 영하 조건에서의 저장 가능성을 검토하기 위하여 생체 인편에 대한 내한특성(耐寒特性)을 조사한 결과 마늘 인편의 빙점은 $-4^{circ}C{sim}-5^{circ}C$로 산지별로 차이가 크지 않았으나 수확 후 처리 조건 및 저장 기간의 경과에 따라 다소 차이를 보여 예건전(豫乾前) $-3.5^{circ}C$, 예건후(豫乾後) $-4.5^{circ}C$, 저장 5개월 후 $-5.5^{circ}C$로 나타났다. 그러나 동결치사한 마늘 인편의 빙점(氷點)은 $-2.5^{circ}C$로 생체조직(生體組織)에 비하여 높았다. 생체(生體)마늘을 $-4^{circ}C{sim}-15^{circ}C$사이의 5개 저장고(貯藏庫)에서 동결치사율(凍結致死率)을 조사(調査)하였던 바 $-4^{circ}C$구에서는 0%, $-6.5^{circ}C$구에서는 건전율(率) 80% 치사율(致死率) 20%였으며 $-15^{circ}C$구에서는 70%의 치사율(致死率)을 나타내고 있어 생체(生體)마늘의 동결치사(凍結致死) 임계온도는 $-6.0^{circ}C$ 정도로 판단되었다. 저장온도(貯藏溫度) 조건(條件)에 따른 호흡률의 변화는 온도(溫度) 하강($-4^{circ}C$까지)에 따라 감소하는 경향을 보였고$Q_{10}$값은 $-4.0^{circ}C{sim}5.0^{circ}C$ 범위에서 2, $5^{circ}C{sim}15^{circ}C$에서 3, $15^{circ}C{sim}37^{circ}C$에서 1.2를 보였다. 기존의 저온 저장 조건으로 제시된 ASHRAE의 $0^{circ}C$, 75% RH, 빙점 $0.8^{circ}C$는 한국산 마늘의 경우 재검토되어야 할 것으로 사료된다.
Cryoprotectivity of garlic bulb caused by the freezing point depression was studied to establish the possibility of preserving the garlic at subzero temperature. Freezing point of fresh garlic tissue showed almost consistency, ranged from $-4^{circ}C;to;-5^{circ}C$ regardless of the cultivation area. However, the freezing point was varied with the postharvest treatment and storage conditions, so that freezing point of fresh garlic was $-3.5^{circ}C$ before predrying, $-4.5^{circ}C$ after predrying, $-5.5^{circ}C$ after 5 months of storage and that of dead tissue was $-2.5^{circ}C$. Freezing lethality of fresh garlic bulb preserved at -4, -6.5 and $-15.5^{circ}C$ were 0, 10 and 70%, respectively. From these results, it was concluded that critical lethal temperature might be $-5{sim}-6^{circ}C$. The respiration rate of garlic bulb decreased with lowering the storage temperature down to $-4^{circ}C$. $Q_{10}$ value was 2 at the temperature range of $-4{sim}-5^{circ}C$, 3 at $5{sim}15^{circ}C$ and 1.2 at $15{sim}37^{circ}C$. In conclusion, optimal temperature for garlic storage was $-4^{circ}C$ when considering the cryoprotectivity of garlic bulb at subzero temperature.
