Change in carbohydrate and enzymes from harvest to sprouting in garlic.

Anthocyanin showed an increasing trend 14 and 42 days after harvesting and then decreased at the end of storage (when sprouting began) at both 4 and 21°C storage periods.

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Starch, glucose, chlorophyll a , b , ab , and carotenoid content during the first 14 days and sucrose at 42 days showed a decreasing trend.

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