• Korean Journal of Soil Science and Fertilizer
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• v.21 no.2
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• pp.183-193
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• 1988

The relationship between the sulfur fertilization, and the quality and yield of garlic was investigated. The garlic was grown in pot and field at the five fertilization levels of sulfur. The growth characteristics, yield and flavour components of the garlic were studied. The results were summarized as follows; 1. The sulfur applications contributed to a weight and yield of the bulb in SP-10 (10kg/10a) and SF-20 (20kg/10a) significantly, respectively. 2. From the volatile oil obtained by steam distillation of garlic, fourteen organie sulfur components were separated, identified and quantified by GC and GC/MASS and the SP-10 and SF-20 were higher in the concentration of the flavour components in the volatile oil than other treatments. 3. It is considered that the organic sulfur components were synthesized in the top and transported to the bulb of the garlic. 4. In conclusion, SF-20, 20kg/sulfur per 10a, could be recommended to get maximum yield and a good quality of garlic in view of evaluation through the contents of organic sulfur components in the volatile oil and the yield of the bulb.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.10
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• pp.1438-1446
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• 2016

The objectives of this study were to investigate the effects of superheated steam (SHS) treatment on the physicochemical and microbial properties of garlic. The garlic was treated by SHS at temperatures of 100, 150, 200, 250, 300, and $350^{\circ}C$ for 60 s. The moisture content of raw garlic was lower than that of SHS-treated garlic. The total thiosulfinate and pyruvate contents were dramatically reduced by SHS treatments. The antioxidant activities of garlic measured by ferric reducing/antioxidant power, 2,2-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt radical scavenging assay, and total phenolics content decreased by SHS. The major volatile sulfur compounds of garlic such as diallyl disulfide, allicin, allyl sulfide, diallyl sulfide, and diallyl trisulfide were significantly reduced by SHS. The antimicrobial effects of raw garlic were stronger than those of SHS-treated garlic against three strains of bacteria, including Staphylococcus aureus, Escherichia coli, and Bacillus cereus. However, total aerobic bacteria in garlic were dramatically reduced by SHS from 8.6 to 2.9 log CFU/g. The results from the sensory evaluation show that SHS treatment of garlic above $200^{\circ}C$ provides better acceptably due to reduction of off-flavor and pungency of garlic. These results suggest that superheated steam treatment can used as an efficient process for reducing garlic off-flavor and pungency.

• Food Science and Preservation
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• v.21 no.3
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• pp.321-327
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• 2014

This paper introduces the physicochemical characteristics of garlic shoots investigated in the 8 areas of Namhae, Gohyeon-myeon (GHM), Nam-myeon (NM), Samdong-myeon (SDM), Namhae-eup (NHE), Seo-myeon (SM), Seolcheon-myeon (SCM), Idong-myeon (IDM) and Changsoen-myeon (CSM). The moisture was $80.15{\pm}0.37{\sim}83.87{\pm}0.15g/100g$. The crude protein and lipid were $1.59{\pm}0.02{\sim}2.25{\pm}0.09g/100g$ and $0.35{\pm}0.01{\sim}0.48{\pm}0.03g/100g$, respectively. Ash was $0.65{\pm}0.03{\sim}0.71{\pm}0.03g/100g$. In addition, the total levels of phenol and flavonoid were searched as $33.02{\pm}1.78{\sim}58.41{\pm}1.08mg/100g$ and $11.60{\pm}3.36{\sim}23.95{\pm}2.04mg/100g$, respectively. The garlic shoots in IDM, where the highest total chlorophyll level detected as $170.58{\pm}1.04{\mu}g/g$ and in CSM, where the lowest total chlorophyll level investigated as $116.65{\pm}0.00{\mu}g/g$, were unveiled. The mineral elements (S, Ca, Fe, K, Mg, Na, Mn and Zn) were analyzed by ICP-OES, and K was the most highly contained mineral with $7257.0{\pm}87.9{\sim}10070.0{\pm}9.7mg/kg$. Significant feature of garlic shoots in IDM and NHE was that the total amounts of mineral were relatively higher than other regions as 21,143.5 mg/kg and 20,581.2 mg/kg, respectively. The cultivating regions were revealed as the one of important matters with the level of allicin ($78.03{\pm}6.15{\sim}203.43{\pm}18.47mg/kg$). In particular, the level of allicin of garlic raised in SDM ($203.43{\pm}18.47mg/kg$) was approximately 2.2~2.6 times higher than those in CSM ($92.86{\pm}8.70mg/kg$) and SCM ($78.03{\pm}6.15mg/kg$). The sulfur compounds content of diallyl trisulde was remarkably higher, especially the garlic shoots in IDM with $830.62{\pm}14.69{\sim}1281.10{\pm}27.71mg/kg$.

• Journal of Bio-Environment Control
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• v.27 no.3
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• pp.191-198
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• 2018

The objective of this study was to determine the effects of combination of air temperature and soil water contents on growth, physiological disorder rate, and yield of garlic. This experiments has been carried out in the typical plastic house (one side open and other side installed ventilation fans) which was maintained gradient air temperature (maximum different value of air temperature : $6^{\circ}C$). The excessive irrigation (EI) set at $0.34m^3/m^3$ soil moisture contents. The significant differences found in the growth parameters of garlics as affected by air temperature and soil moisture conditions. The plant height of garlic with combination of ambient $(A)+6^{\circ}C$ and optimal irrigation (OI; set at $0.22m^3/m^3$ soil moisture contents) treatments represented 47.4 cm/plant, which was the highest among all the tested treatments. The leaf length and width showed the greatest, which were 16.1 and 2.4 cm/plant, respectively, in $A+6^{\circ}C-OI$. The physiological disorder ratio was higher as 12.9% at $A+6^{\circ}C-OI$ and was not occurred at ambient temperature with EI compared with OI treatment. The bulb and clove weight were dramatically decreased at $A+6^{\circ}C$ temperature treatment. The yields were decreased by 51% in OI at $A+6^{\circ}C$ and $A+3^{\circ}C$ temperature treatment. Those results indicated that yields were decreased and ratio of physiological disorders was increased by high temperature treatments.

• Journal of agriculture & life science
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• v.46 no.4
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• pp.129-139
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• 2012

This study was carried out to evaluate the chemical properties and functional characteristics, such as general composition and bioactivity compounds contents of fresh and blanched (at $95^{\circ}C$, for 5min) garlic shoot from Namhae. Also, evaluated antioxidant and antimicrobial activities of water and ethanol extract of fresh and blanched garlic shoot. The moisture content of fresh garlic steam was $ 85.14{\pm}0.35%$, crude protein and crude lipid were $0.79{\pm}0.26%$ and $2.96{\pm}0.03%$ respectively. Vitamin C content was higher in fresh garlic shoot ($7.07{\pm}0.84mg/100g$) than blanched. Total phenol and total chlorophyll contents were respectively $16.93{\pm}1.17mM/g$ and $6.70{\pm}0.46mg/g$ in fresh garlic shoot. Allicin content of blanched garlic shoot was $128.63{\pm}1.59mM/g$. This content was 1.82 times higher than the fresh garlic shoot. Total pyruvate content was higher in fresh garlic shoot ($24.63{\pm}1.59mM/g$), but thiosulfinate was higher in fresh garlic shoot. Total flavonoide was the highest in water extract of blanched garlic shoot ($3.67{\pm}0.00mM/g$). ABTS radical scavenging activity of water extract form blanched garlic shoot was $85.09{\pm}0.28%$, which was higher than the other extracts. NO radical scavenging activity of ethanol extract from blanched garlic shoot was significantly higher than the extracts from fresh garlic shoot. Antibacterial activity to S. aureus, S. enterica, B. cereus and E. coli was only indicated in water extract of fresh garlic shoot.

• Korean journal of applied entomology
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• v.12 no.3
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• pp.93-107
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• 1973

Garlic (Allium sativum L.) is an important vegetable crop for the Korean people and has long been cultivated extensively in Korea. More recently it has gained importance as a source of certain pharmaceuticals. This additional use has also contributed to the increasing demand for Korean garlic. Garlic has been propagated vegetatively for a long time without control measures against virus diseases. As a result it is presumed that most of the garlic varieties in Korea may have degenerated. The production of virus-free plants offers the most feasible way to control the virus diseases of garlic. However, little is known about garlic viruses both domestically and in foreign countries. More basic information regarding garlic viruses is needed before a sound approach to the control of these diseases can be developed. Currently garlic mosaic disease is most prevalent in plantings throughout Korea and is considered to be the most important disease of garlic in Korea. Because of this importance, studies were initiated to isolate and characterize the garlic mosaic virus. Symptom expression in test plants, physical properties, purification, serological reaction and morphological characteristics of the garlic mosaic virus were determined. Results of these studies are summarized as follows. 1. Surveys made throughout the important garlic growing areas in Korea during 1970-1972 revealed that most of the garlic plants were heavily infected with mosaic disease. 2. A strain of garlic mosaic virus was obtained from infected garlic leaves and transmitted mechanically to Chenopodium amaranticolor by single lesion isolation technique. 3. The symptom expression of this garlic mosaic virus isolate was examined on 26 species of test plants. Among these, Chenopodium amaranticolor, C. quince, C. album and C. koreanse expressed chlorotic local lesions on inoculated leaves 11-12 days after mechanical inoculation with infective sap. The remaining 22 species showed no symptoms and no virus was recovered from them whet back-inoculated to C. amaranticolor. 4. Among the four species of Chtnopodium mentioned above, C. amaranticolor and C. quinoa appear to be the most suitable local lesion test plants for garlic mosaic virus. 5. Cloves and top·sets originating from mosaic infected garlic plants were $100\%$ infected with the same virus. Consequently the garlic mosaic virus is successively transmitted through infected cloves and top-sets. 6. Garlic mosaic virus was mechanically transmitted to C, amaranticolor when inoculations were made with infective sap of cloves and top-sets. 7. Physical properties of the garlic mosaic virus as determined by inoculation onto C. amaranticolor were as follows. Thermal inactivation point: $65-70^{\circ}C$, Dilution end poiut: $10^-2-10^-3$, Aging in vitro: 2 days. 8. Electron microscopic examination of the garlic mosaic virus revealed long rod shaped particles measuring 1200-1250mu. 9. Garlic mosaic virus was purified from leaf materials of C. amaranticolor by using two cycles of differential centrifugation followed by Sephadex gel filtration. 10. Garlic mosaic virus was successfully detected from infected garlic cloves and top-sets by a serological microprecipitin test. 11 Serological tests of 150 garlic cloves and 30 top-sets collected randomly from seperated plants throughout five different garlic growing regions in Korea revealed $100\%$ infection with garlic mosaic virus. Accordingly it is concluded that most of the garlic cloves and top-sets now being used for propagation in Korea are carriers of the garlic mosaic virus. 12. Serological studies revealed that the garlic mosaic virus is not related with potato viruses X, Y, S and M. 13. Because of the difficulty in securing mosaic virus-free garlic plants, direct inoculation with isolated virus to the garlic plants was not accomplished. Results of the present study, however, indicate that the virus isolate used here is the causal virus of the garlic mosaic disease in Korea.