• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 2000.11b
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• pp.438-445
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• 2000

Positioning garlic cloves in upright standing in garlic field has been regarded as a very important job because it affects clove rooting, growing and, eventually, quality and yield in garlic production, Because of the geometrical uniqueness and irregularity of garlic cloves in shape, the planting operation has been conducted by manual work that needs a tremendous human labors and increases garlic production cost. The overall objective of this research was to develop garlic planting machine through investigating physical properties of garlic and designing clove upright positioning device after figuring out the factors affecting metering device and upright clove positioning mechanism. With the outcomes of the metering and posture positioning experiment, a garlic clove planter having twelve planting rows was developed for 37kW type tractor and feasibility test was carried out in the field. And, According to the performance test and cost analysis, the planter could accomplish planting operation of one hectare plot in 6.3 hours giving 48 times better efficiency, 6.3hrs/ha, and 74.2% of production cost reduction effect, 1,092,546won/ha, than the manual works of 299hrs/ha and 282,258won/ha. And, break-even point ofthe planter was calculated as of 2.71 hectares.

• Korean Journal Plant Pathology
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• v.14 no.2
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• pp.136-144
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• 1998

Many cloves of native cultivated garlics in Korea were found to be infested by mites when observed with stereo-microscope. The mite was identified by light and scanning electron microscopic observation as Aceria tulipae. Surveying viruses from the vegetatively propagated garlic, highly flexuous, filamentous particles (700∼800 nm) were detected in Aceria tulipae, local lesions of Chenopodium murale after sap transmissions, mosaic garlic leaves inoculated with mite-borne virus by transmission of Aceria tulipae and naturally infected garlic leaves. The mite-borne virus isolated did not react with antisera of aphid-borne potyviruses (LYSV-G, LYSV-L, WoYSV) or carlavirus (GLV), but reacted with antisera of garlic mite-borne viruses (GV-C, GMbMV). In ultratin sections of mite-borne virus infected garlic tissues, aggregates of virus particles and membrane proliferations were found in the parenchyma cells, but cytoplasmic cylindrical inclusions were not observed. Heavily mite-infested plants showed streaking and malformation due to mite feeding. The mite-borne virus was identified as garlic mite-borne mosaic virus (GMbMV), the mite-borne genus Rymovirus of the Potyviridae by mite transmission, morphology of virus particles, serological relationships, host range, distribution pattern of virus particles and inclusion bodies in the infected cells. The results demonstrate that mite-borne virus is one of the major viruses infecting native cultivated garlic plants showing mosaic or streak symptoms in Korea.

• Food Science and Biotechnology
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• v.15 no.4
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• pp.511-515
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• 2006

Antibiotic resistance of foodborne pathogens adapted to garlic (Allium sativum Linn.) was determined in order to understand the relationship between antibiotic resistance and garlic. The Gram (-) strains of Escherichia coli and Salmonella typhimurium and the Gram (+) strains of Bacillus cereus and Staphylococcus aureus were subcultured consecutively in a garlic broth, and the surviving colonies on the agar were selected as the adapted strains. Minimal inhibitory concentrations (MIC) for 15 antibiotics on the adapted strains were determined on Muller-Hinton Infusion agar. Adaptation to 1.3%(v/v) garlic juice increased MIC for vancomycin, aminoglycoside, and erythromycin on B. cereus, and for ampicillin and erythromycin on E. coli O157:H7. MIC of aminoglycosides, chloramphenicol, and vancomycin on the adapted S. aureus increased. The adapted S. typhimurium was more resistant to penicillin and vancomycin than the non-treated strain. The adapted S. typhimurium and S. aureus lost their antibiotic resistance in non-garlic stress conditions. However, the adapted B. cereus was still resistant to erythromycin and vancomycin, and the adapted E. coli was also resistant to erythromycin. Antibacterial garlic might increase the antibiotic resistance of E. coli, B. cereus, S. aureus, and S. typhimurium and this resistance can continue even without the stress of garlic. Therefore, garlic as a food seasoning could influence the resistance of such pathogens to these antibiotics temporarily or permanently.

• Preventive Nutrition and Food Science
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• v.4 no.3
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• pp.200-202
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• 1999

The effectsof garlic vinegar supplementation on body weight, blood blucose, and plasma triglyceride and cholesterol were investigated in streptozotocin -induced diabetic rats fed high-cholesterol(1%) diet for 4 wk. The garlic vinegar was made by fermenting 20% frsh garlic juice. There was no effect of garlic vinegar on body weight, plasma glucose or triglyceride concentrations in the diabetic rats. Plasma total -cholesterol concentrations were unaffected by garlic vinegarr supplementation. However, plasma LDL-cholesterol concentrations and atherogenic index were significantly lower in the diabetic rats supplemented with garlic vinegar diet than tin the cotnrol rats. The diabetic-rats supplemented with garlic vinegar not only had increased HDL-cholesterol levels but had decreased LDL-cholesterol. This alteration in the HDL/LDL-cholesterol ratio in the diabetic rats may decrease the risk of atheroscelrosis. Therefore, the over-all effect of garlic vinegar supplement may contribute to the antiatherogenic role in streptozotocin-induced diabetic rats.

• Korean Journal of Agricultural Science
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• v.49 no.2
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• pp.285-296
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• 2022

Food consumption trends in Korea are becoming more health-oriented, and consumers have become interested in high-quality foods that are also beneficial to health. The goals of this study are to examine consumers' impressions of black garlic and to investigate the preferred optimal attribute combinations related to black garlic. To do this, a survey of 352 consumers was used to analyze the current status of consumer purchases of black garlic. A conjoint analysis was conducted to analyze certain aspects of consumer preferences, such as price, health functional food certification status, processing type, and taste. Consumers' purchase experiences with black garlic were relatively few, but those with purchase experience reported that they consumed it mainly for their health. The results show that consumers are not satisfied with the taste and flavor of black garlic despite their perceiving it as a beneficial food for health. Despite the fact that consumers' purchase intentions were found to be low, it can greatly increase if improvements in price, flavor, and taste can be realized and if offering substantial benefits. The results of the conjoint analysis of the preference attributes of black garlic products are as follows. Consumers considered price among the four attributes as most important. The taste of black garlic and the processing style were similar in terms of importance, and health functional food certification was less important. Finally, the results suggest that continuous improvements in price and flavor are needed to spread the consumption of black garlic.

• Journal of Drive and Control
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• v.20 no.4
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• pp.107-114
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• 2023

Garlic is one of the major seasoned vegetables in Korea along with peppers and onions. Although it is a major cash crop, the aging population of farmers and rising labor and production costs are cited as the reasons for the decreasing production. Accordingly, it is necessary to introduce and spread garlic cultivation mechanization technology to reduce the input labor demand. In this study, conducted a field demonstration in Jeollanam-do using garlic harvesting machinery. In addition, it was intended to improve the mechanization rate of garlic harvesting by deriving factors that can apply to garlic harvesting machines in Jeollanam-do and investigating regional adaptability. As a result of the analysis, it was found that the harvesting performance of the garlic harvester and garlic collector in Jeollanam-do met the agricultural machine test standards. In addition, as a result of calculating the input effect of the mechanized work system compared to the conventional garlic harvesting work system, it was found that there was a labor-saving effect of 96.02%.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.1
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• pp.44-47
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• 1994

Anticarcinogenic effects of garlic juice were studied in hamsters exposed to 9,10-dimethyl-1, 2-benzan-thracene in their buccal pouches. The distribution of nodule quantity and size was recorded among different groups of hamster. The results show that nodule formation was suppressed in hamsters which were fed with garlic juice compared to hamsters which were not. The average nodule volume was 81.10㎣ for hamsters fed with 3% garlic juice and 181.26㎣ for hamsters without garlic in their diet after 90 days of treatment.

• Biotechnology and Bioprocess Engineering:BBE
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• v.7 no.4
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• pp.206-211
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• 2002

Calli obtained from a shoot-tip of garlic, Allium sntivum L., were encapsulated using a calcium alginate gel. Some of the encapsulated calli were cultured on a 1/2 MS medium supplemented with 3% sucrose, 10$\^$-5/ kinetin, and 5 ${\times}$ 10$\^$-6/ M NAA whereas the remainder was stored for 40 days at 4$^{\circ}C$. All the naked calli regenerated on the solid medium, while 95% of the encapsulated calli regenerated, and 88% of the encapsulated calli regenerated after 40 days of storage at 4$^{\circ}C$. The capsule matrix delayed the germination time of the encapsulated calli, yet activated the shoot formation of the artificial garlic seeds. The shoot length of the encapsulated garlic calli was much longer than that of the naked garlic calli. The encapsulated garlic calli were dried in a laminar airflow cabinet and the conversion frequency of the dried artificial garlic seeds on a 1/2 MS medium remained at 93% with a water Loss of Less than 50%.

• Journal of Biosystems Engineering
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• v.21 no.1
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• pp.72-83
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• 1996

This study was performed to find out drying characteristics and develop drying model for the design of an efficient dryer or drying system of garlic. The basic model which describes drying phenomenon of garlic was first established. A series of drying test were conducted with two varieties of garlic(Uiseong, Namdo) at 9-different drying conditions (drying temperatures ; $40^{\circ}C$, $50^{\circ}C$, $60^{\circ}C$, relative humidities ; 20%, 35%, 50%) and statistical analysis was made to fit the data with exponential equation, approximated diffusion equation, page equation, thompson equation and wang equation, respectively. In this test, the effects of drying air temperature and relative humidity on the drying rate were undertaken. Finally, new drying model based on these experimental results was developed to describe the drying characteristics of garlic. Also, the volatile components of garlic extracts were investigated. For experiment both Uisoeng and Namdo garlic were dried by heated-air-drying, followed by ether extraction. The extracts were analysed by Gas chromatography/Mass spectrometer.

• Microbiology and Biotechnology Letters
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• v.31 no.1
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• pp.32-35
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• 2003

This study was carried out to determine the inhibitory effect of garlic juice against Escherichia coli, Listeria monocytogenes, Pseudomonas aeruginosa, Salmonella typhimurium, Shigella flexneri. Staphylococcus aureus, Streptococcus mutans, Virio. parahaemolyticus which are food pathogenic bacteria and Lactobacillus acidophilus, Lactobacillus brevis, Lactobacillus casei, Lactobacillus plantarum, Lactococcus. lactis, Leuconostoc mesenteroides which are lactic acid bacteria. An aqueous extract of garlic was bacteriocidal against Gram-positive and Gram-negative bacteria in all concentrations (0.1∼2.5(w/v)%) tested in this experiment. Especially 0.5(w/v)% garlic juice inactivated completely E. coli, S. typhimurium, S. flexineri, V. parahaemolyticus and 1.0(w/v)% garlic juice perfectly reduced P. aeruginosa, S. mutans. Generally, the experiment result indicate that garlic juice restrains the growth of the pathogenic bacteria better than the lactic acid bacteria. Therefore, garlic has potential for the preservation of processed foods.