• 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.

• 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%.

• Food Science and Preservation
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• v.4 no.1
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• pp.61-68
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• 1997

To enhance the utilization of garlic shoots as food material, the nutritional and volatile flavor com pounds were investigated for garlic shoots, both cold and warm region type garlic shoots. Proximate composition of cold and warm region type was as follows, respectively; crude protein 2%, crude lipid 0.4%, crude ash 1.1% and 1.5%, crude fiber 1.3% and 1.5%. The major fatty acids of 2 varieties of garlic shoots were linoleic, palmitic and linolenic acid, and their desaturation ratio of them was comparatively high, showing 73.7 and 66.8%, respectively. Free sugars were composed of glucose, sucrose, fructose, arabinose and sorbitol. In the total amino acid analysis, the major amino acids were glutamic acid and aspartic acid. The volatile flavor compounds of fresh garlic shoots extracted by hexane and Likens-Nikerson steam distillation apparatus were identified to be methyl-2-propenyl disulfide, diallyl disufide, propenyl propyl disulfide, di-2-propyl-trisulfide, 2-vinyl-1,3-dithiane, and 2-vinyl-4H-1,3-dithiin. Hexane was more effective than steam distillation for extraction of volatile components of garlic shoots.

• Proceedings of the Korean Society of Plant Biotechnology Conference
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• 2002.04a
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• pp.33-40
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• 2002

We, Tong Yang Moolsan Co. Ltd. (TYM) set up the mass-production system for virus-free seed garlic via tissue culture technique. TYM's tissue culture technique is called as 'Multiple shoot propagation technique'. This technique can lead mass propagation of genetically homogeneous seed garlic in a short period because of its highly proliferation rate of in vitro shoots ($15^{10}$ /year). TYM researchers applied the technique to some selected garlic cultivars with superior characteristics and carried out field test of productivity in the inside and outside of the country for several years. According to the yearly results of field test with virus-free seed garlic, we ascertained that virus-free seed garlic can produce the highly yield increase (max. above $50\%$) and also can enhance the product quality. Consequently, we estimated that TYM's seed garlic will contribute to farmers with increase of income and can elevate the national position of garlic market in the world for its competitive power of technical and production cost.

• Journal of Life Science
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• v.16 no.3 s.76
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• pp.459-463
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• 2006

Cultivated garlic, Allium sativum L. is economically important for leaves and bulbs, which historically were used in Korea for spices and condiments of Korean food as well as medicine crops. This experiment was carried out to investigate the effect of development and differentiation on culture of A. sativum (cv: white 6) by explant position, hormone composition and sucrose concentration in culture media. Culture method was investigated to induce shoot primordium. Culture efficiency was better with lower tissue of foliage leaf in explant position and on the medium with NAA 0.02 + BAP 1.0 mg/l in hormone composition than any other. Precocious shoot and callus were induced from shoot apex. Shoot was efficiently differentiated on 4,000 mg/l sucrose with increasing concentration of BAP. Shoot primordium was also induced with liquid rotary culture by histological observation. Rhizoid was induced from callus tissue cluster on medium with NAA 0.02 + BAP 2.0 mg/l.

• Korean Journal of Plant Tissue Culture
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• v.21 no.4
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• pp.193-200
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• 1994

The effects of sucrose concentration and nitrogen source on shoot growth and in vitro formation of garlic (Allium sativum L. cv Seosan) bulblet were investigated in order to systematize propagation of high quality garlic through a shoot apical meristem culture. Shoot differentiation was not affected by sucrose concentration and nitrogen source, but plantlets which contain medium of NH$_4$- N or NH$_4$ + NO$_3$ were vigorous and healthy in .appearance. Shoot growth was vigorous in changeing of nitrogen source. The best quality of in vitro bulblets was obtained in culture on the medium containing 8% sucrose and NH$_4$ - N, and the formation of bulblet was more effective when plantlets were subjected to cold treatment before use. NH$_4$-N was a major factor for shoot growth and bulblet development, but NO$_3$-N was not and suppressed $K^{+}$absorption. The level of ethylene production was not affected by different nitrogen sources, however this production was enhanced in medium containing a higher concentration of sucrose.e.

• Proceedings of the Korean Society of Plant Biotechnology Conference
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• 2002.04b
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• pp.33-40
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• 2002

We, Tong Yang Moolsan Co. Ltd. (TYM) set up the mass-production system for virus-free seed garlic via tissue culture technique. TYM's tissue culture technique is called as 'Multiple shoot propagation technique'. This technique can lead mass propagation of genetically homogeneous seed garlic in a short period because of its highly proliferation ,ate of in vitro shoots $(15^{10}/year)$. TYM researchers applied the technique to some selected garlic cultivars with superior characteristics and carried out Held test of productivity in the inside and outside of the country for several years. According to the yearly results of Held test with virus-free seed garlic, we ascertained that virus-free seed garlic can produce the highly yield increase (max. above 50%) and also can enhance the product quality. Consequently, we estimated that TYM's seed garlic will contribute to farmers with increase of income and can elevate the national position of garlic market in the world for its competitive power of technical and production cost.

• Journal of Plant Biotechnology
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• v.29 no.3
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• pp.171-177
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• 2002

We, Tong Yang Moolsan Co. Ltd. (TYM) set up the mass-production system for virus-free seed garlic via tissue culture technique. TYM's tissue culture technique is called as 'Multiple shoot propagation technique' This technique can lead mass propagation of genetically homogeneous seed garlic in a short period because of its highly proliferation rate of in vitro shoots (15/sup 10//year). TYM researchers applied the technique to some selected garlic cultivars with superior characteristics and carried out field test of productivity in the inside and outside of the country for several years. According to the yearly results of field test with virus-free seed garlic, we ascertained that virus-free seed garlic can produce the highly yield increase (max. above 50%) and also can enhance the product quality. Consequently, we estimated that TYM's seed garlic will contribute to farmers with increase of income and can elevate the national position of garlic market in the world for its competitive power of technical and production cost.

• Korean Journal of Medicinal Crop Science
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• v.20 no.2
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• pp.101-107
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• 2012

Effects of nitrogen (N), phosphorous (P) and potassium (K) on the shoot and bulb growth of wild garlic ($Allium$ $victorialis$ var. $platyphyllum$) were studied by adopting $in$ $vitro$ culture. These macronutrients influenced the growth of both the shoot and bulb of garlic depending upon their application doses. A minimum of 3% potassium nitrate ($KNO_3$) as a source of nitrogen was found to be critical for shoot elongation while higher concentrations were inhibitory. Garlic bulb growth was profuse on the usual $KNO_3$ strength and sucrose (7%), followed by $KNO_3$ (9.4 mM) supplement. On providing 41.22 mM ammonium nitrate ($NH_4NO_3$) as nitrogen source highest shoot growth was observed while 82.45 mM $NH_4NO_3$ as a source of nitrogen supported high bulb growth. With regard to potassium a good shoot growth was observed in medium that contained 0.31 mM $KH_2PO_4$ and 3% sucrose, while bulb growth was high on 2.5 mM $KH_2PO_4$ and 7% sucrose. These experiments may thus direct the development of excellent growth conditions for the commercial production of edible wild garlic.

• Journal of Plant Biotechnology
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• v.35 no.1
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• pp.75-80
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• 2008

In vitro culture of shoot tip of garlic (Allium sativium L. cv. Seosan) was carried out to find medium condition of the induction of multiple shoots and bulbing for muliproduction of virus-free seed bulbs. For this work, tank culture was introduced. In shoot tip culture on MS solid medium the induction of multiple shoots and bulbing were better by adding 3% sucrose than 8%. Supplementation with 2mg/L 2ip and 0.2 mg/L IAA in this medium was effective. Three point three shoots including 2.7 bulbs were formed from a shoot tip after cultivation for 30 days on this medium. Bulbing of garlic in liquid culture with plastic water tank of 20L supplied air at the side of the lower part was better by adding 3% sucrose than 8% by subculture for 45 days with shoots obtained from shoot tip culture for 30 days on soid MS medium. Shoot growth was vigorous at 3% sucrose however bulb growth was more effective on the medium of 8% sucrose. Because of the effectiveness on solid medium added 3% sucrose, 2 mg/L 2ip and 0.2 mg/L IAA for initial production of multi-shoot in stem tip culture and the effectiveness in liquid culture with water tank for growth of bulbs, the method of two-step culture could be introduced for the multiple production of seed bulb of high quality. It was more desirable by supply of 0.2 mg/L BA and 0.02 mg/L NAA at tank culture time. But growth of the bulbs became poor by increasing concentration of NAA of the medium.