Table I. minus1 minus1Sprout length of Sherpa onions measured 25 and 35 weeks after harvest (6 weeks of curing and then transfer to cold storage) treated before or after curing with 10 μL L−1 ethylene and/or 1 μL L−1 1-MCP for 24 h at 20°C (n = 12).
Treatments are defined in “Materials and Methods.” lsd (P = 0.05) = 22.86.
| Sprout Length |
||||
| Treatment | 25 Weeks |
35 Weeks |
||
| 20°C | 28°C | 20°C | 28°C | |
|
% of bulb height |
||||
| Control | 51.3 | 39.2 | 55.4 | 58.9 |
| EB | 47.3 | 30.8 | 68.0 | 58.8 |
| MB | 39.8 | 6.1 | 58.0 | 42.9 |
| EMB | 24.8 | 13.9 | 60.7 | 53.5 |
| EA | 46.0 | 19.1 | 51.6 | 54.3 |
| MA | 40.1 | 22.0 | 62.5 | 56.1 |
| EMA | 15.3 | 7.9 | 61.6 | 64.0 |