Features of ice nucelation process in garlic cloves

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027006%3A_____%2F22%3A10175740" target="_blank" >RIV/00027006:_____/22:10175740 - isvavai.cz</a>

Result on the web

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DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Features of ice nucelation process in garlic cloves

Original language description

The average temperature of the onset of crystallization of garlic cloves (n=27) is -18.6 +-5.8 oC (Tmin=-11.8 oC, Tmax=-31.8 oC). The average time interval between the onset of crystallization of various parts of garlic is 13.8 +-15.8 min (tmin=0 min, tmax=53.8 min), the temperature during this time decreases by 5.0+-5.8oC (Tmin =0 oC, Tmax=19.8 oC). Thus, we can talk about the presence of a barrier for the crystallization front between the central sprout and the main tissues of the garlic clove. The low temperature of the onset of crystallization indicates a high tendency of garlic tissues to hypothermia.

Czech name

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Czech description

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Type

O - Miscellaneous

CEP classification

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OECD FORD branch

40106 - Agronomy, plant breeding and plant protection; (Agricultural biotechnology to be 4.4)

Project

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Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2022

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů