• Journal of Biosystems Engineering
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• v.24 no.3
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• pp.225-234
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• 1999

This study was performed as a basic research for establishing an objective quality evaluation method on whole bulbs of garlic. The size of a whole bulb of garlic, the number and the uniformity of complete individual garlics, and the existence of bad individual garlics in the whole bulb of garlic were selected as quality grading factors. Quality discrimination algorithms with machine vision techniques were developed and verified for the four factors based on morphological and physical features of whole bulbs of garlic. Based on the results, the size discrimination by the projected area of a whole bulbs of garlic suggested four grading levels and the algorithm for predicting the number of complete individual garlics based on the peaks on its projected boundary showed ${\pm}$0.78 prediction error. In addition, the uniformity represented by coefficient of variation could be divided into four levels, but the algorithm for discriminating the existence of bad individual garlics in a whole bulb of garlic was not effective.

• Journal of Bio-Environment Control
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• v.18 no.1
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• pp.74-80
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• 2009

This study was conducted to evaluate cultivation to save the production method cost of warm type garlic. The optimum system for producing excellent seed bulbs by using bulbils of garlic has been required. The bigger size bulbils induced fast growth and lower rate of non-cloved bulbs. The ratio of non-cloved bulbs was the highest in the 0.1 g bulbils sowing of 'Namdo' and was low in the big size bulbils sowing. The bulbil growth rate of 'Deaseo' was much faster than that of 'Namdo', but most of 'Deaseo' bulbils showed low rate of non-cloved bulbs and small size scales in bulbs. The higher productivities of "Namdo" bulbils appeared at the September 11th sowing time, but 'Deaseo' bulbils produced small size non-cloved bulbs and got the very low ratio of non-cloved bulb production in all of the treatment, sowing that Jeju Island could not produce the non-cloved bulbs with 'Deaseo' garlic bulbuls. The growth rate such as leave number, leave length, bulb and clove size in the sowing distance of big size bulbils increased as the sowing distance was wider, but the rate of non-cloved bulbils decreased regardless of treatment. More than 3 g clove in the $10{\times}15cm$ distance of bulbs was produced resulted in sowing clove production potentials by using big size bulbil.

• Korean Journal of Food Science and Technology
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• v.20 no.2
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• pp.213-217
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• 1988

To investigate the optimal conditions for the storage of fresh garlic bulbs, garlic was stored at the different temperature, relative humidity and moisture content. From the standpoint of weight loss and sprouting ratio of garlic bulbs, the optimal temperature for storage was $-4^{\circ}C$. No significant changes in quality of garlic bulbs occurred even after 10 months of storage, when preserving the completely predried sample at $-4^{\circ}C$. However, freezing injury was observed in sample with incomplete drying or without predrying. From these results, The optimal condition for long term storage of fresh garlic was concluded to preserve at $-4^{\circ}C$ after complete predrying.

• Food Science and Preservation
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• v.7 no.3
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• pp.245-248
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• 2000

It was attempted to find a method to prevent greening of crushed garlic. The storage conditions and heat treatments before crushing were tested for the prevention of greening in crushed garlic. 'Namhae' garlic (sub-tropical type), 'Seosan' and 'Danyang' garlic (traditional) type for cool area) were stored in room temperature(20${\pm}5^{\circ}C$, low temperature(0$^{\circ}C$), and CA(O$_2\;3%,\;CO_2$ 5%) storage for five months, and their samples were crushed. The crushed garlic had no significant differences in greening according to the cultivars. Greening did not occur for the crushed garlic from bulbs stored either in room temperature or CA storage. Greening was the unique symptom observed in crushed garlic from bulbs stored in low temperature. For the prevention of greening, heat treatment was conducted at 40, 35 and 30$^{\circ}C$ prior to make the crushed garlic from bulbs which were stored in low temperature. The effective duration of heat treatment before crushing was 7 days at 30$^{\circ}C$, 3 days at 35$^{\circ}C$, and 1 days at 40$^{\circ}C$ Greening was most effectively prevented in 1 day at 40$^{\circ}C$ treatment. During the heat treatments, changes in enzymatic pyruvic acid content and sprouting rate were slightly observed in garlic bulbs treated at 40$^{\circ}C$ for 1 day.

• Korean Journal of Plant Resources
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• v.11 no.3
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• pp.264-271
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• 1998

This study was conducted to investigate morphological characteristics of Korean local garlic varieties and to define the genetic variability and the correlations amongthe characters associated with yield. The plant height, the leaf sheath diameter, the nubmer of leaves, and bulb weight were significantly increased in the garlic plants from heavier seed bulbs. The proportation of six clove bulbs was more than 60% in Seosan variety and this was not realted with the number of cloves in seed bulb. While more than 70% bulbs in Jeoksung and Danyang varieties cultivated in paddy field were composed of 6 or 7 cloves, majority of the bulbs of Euisung and Danyang varieties cultivated in upland were composed of bulbs with 7 cloves or more. The highest genotypic coefficient of variation (GCV) and phenotypic coefficient of variation (PCV) were observed in bulb weight. GCV and PCV also showed high value in leaf sheath diameter. Thus, there is a greater scope for selection of these characters. The small difference between PCV and GCV values in plant height indicates that the environmental influence would be limited in this character. High heritability was observed of plant height (56.76%) and bulb weight (45.95%). And the weight per bulb (34.24%) exhibited highest genitic advance followed by leaf sheath diameter (18.8%) and plant height (9.61%), and those would be the ideal characters for selelction.

• Journal of Biosystems Engineering
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• v.26 no.2
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• pp.131-140
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• 2001

This study was conducted to develop a garlic separator which could to reduce the labor in preparation of seeding. After consideration of the design criteria of a garlic separator such as no additional conveying device, simple construction and operation, enhancement of separating efficiency, reduction of damage, degree a rotating corn type garlic separator was designed. The effects of design parameters such as height and angle of the inner and outer corns, rotating speed of inner corn on the separating performance of the prototype were estimated. In performance was compared with manual work. The results are summarized as follows. 1. Garlic bulbs were separated by a spiral movement in the gap between inner rotating corn and outer fixed corn. At constant feed rate of garlic bulbs, the capacity of garlic separation increased with increase of rotating speed of inner corn. Especially, the capacity was very high at the rotating speeds of 300 and 400rpm. 2. The damage degree of separated garlics increased with rotating speed of corn within 10%. Above 300rpm, separability of Uisung garlic was about 100% and incomplete separation of Namdo garlic was within 2%. 3. The capacity of prototype garlic separator developed in this study was 30 times as large as that of human being.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.8
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• pp.972-978
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• 2008

Antioxidant compounds and activities were investigated for both northern (Uiseong) and southern ecotype (Namhae) domestic garlic stems. The contents of chlorophyll, carotenoid, vitamin C, phenolic compounds and allicin in garlic stems were measured. Antioxidant activities of methanol and ethanol extracts of garlic stems were compared determining lipid peroxidation on the linoleic acid system, electronic donating ability (EDA), superoxide dismutase (SOD)-like activity and nitrite scavenging ability (NSA). The amounts of chlorophyll, carotenoid, phenolic compounds and allicin in northern ecotype were significantly higher, but vitamin C content was lower than those of southern ecotype garlic stems. The allicin contents of garlic stems and garlic bulbs were $26.1{\pm}1.0{\sim}28.2{\pm}0.9$ and $33.2{\pm}0.7{\sim}33.5{\pm}0.8\;mg%$, respectively. All antioxidant activities were higher in methanol extracts of garlic stems than in ethanol extracts and were higher with northern ecotype than those with southern ecotype extract. The SOD-like activity of garlic stem extract was higher than that of garlic bulbs while EDA, lipid peroxidation and NDA of garlic stem extracts were lower than those of garlic bulbs. Antioxidant activities of garlic stems were more than 50% of garlic bulbs.

• Applied Biological Chemistry
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• v.24 no.4
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• pp.218-223
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• 1981

This study was conducted to investigate the effects of post-harvest drying method and subsquent storage condition on the quality of garlic bulbs for 10 months from July, 1980 to April, 1981. The 27% weight loss of garlic bulbs by HPHD (hot air post-harvest frying) for 12 days at $40^{\circ}C$ (8hrs/day) was equal to that by NPHD (conventional natural post-harvest drying) for 35 days. But the decay occured 5.5% only in NPHD. During the storage period of garlic bulbs by HPHD, their decay and weight ]oss were less 25.4% and 13.5% in ambient storage, and less 14.2% and 7.5% in low temperature storage than those of NPHD. When garlic bulbs were stored in low temperature, the weight loss and decay were less 20.0% and 22.4% in NPHD, and tess 14.0% and 9.9% in HPHD than those in ambient temperature storage. The Quality of garlic bulbs packed with 0.08mm polyethylene film stored at ambient temperature for 2 months was so poor as to be inedible because of the adverse effect of $CO_2$ and the growth of molds, but in low temperature storage for 10 months it was in good shape showing the weight loss, the decay and the sprouting 2.6%, 3.4% and 26.8%, respectively.

• Applied Biological Chemistry
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• v.36 no.6
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• pp.502-509
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• 1993

In Ulrung floral community the growing environments and nutritive values of wild garlic was investigated. The wild garlic, grown for $3{\sim}4\;years$ in community area, were able to develope bulbs. The bulbs with 2 leaves had the highest ratio of propotion as 75.1% of share among the distribution of bulbs with completely developed leaves and 1 leaf-bulbs and 3 leaves-bulbs had 19.6% and 5.3%, respectively. Also the 2 or 3 leaves-bulbs indicated the better growth states in the part of shoot and bulbs than 1 leaf-bulbs, and there was a significant defferences in each growth between 2 leaves-and 3 leaves-bulbs. On the wild garlics we cannot find out insect injuries. However, there was deseases with symptoms of leaf-spots and lesion from May to June. At first it made a small spots on the leaves, followed by senescence at arrounding area of spots, and then it expanded to whole leaf. This pathogenic bacterium was supposed to be a member of Aristastoma. The contents of crude protein, fat, and carbohydrate in each portion of wild garlics decresed in the order of shoot, expanded leaves and bulbs. On the contrary, crude fibers increased in the same order and so it is not suitable for human consumption nutritional value. However, because the shoots of wild garlics have more than the other Allium sp., the shoots will be a good quality food stuff.

• Food Science and Preservation
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• v.6 no.2
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• pp.137-142
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• 1999

Physicochemical properties were evaluated for stored garlic bulbs during 9 months under different conditions, such as low-temperature condition (3${\pm}$1$^{\circ}C$, 80${\pm}$5% RH, LT), pit-temperature condition (9${\pm}$6$^{\circ}C$, 80${\pm}$5% RH,PT) and ambient-temperature condition (14${\pm}$11$^{\circ}C$, 67${\pm}$5% RH, AT). The internal sprout development was more significant in pit and ambient conditions than in low temperature and thus certain means for sprout control is required for long-term storage of garlic bulbs under such conditions. The rates of rotting and weight loss were appreciable especially after 7 months of storage (next March) in the order of PT, AT and LT, when external sprouts were observed in PT and AT. Moisture content of stored samples were relatively constant in LT until next May, but that in W and AT was significantly reduced after next January. Total sugars showed a decreasing tendency with the prolonged period, whereas an apparent increase was found in the contents of reducing sugar and vitamin C along with external sprouting of garlic bulbs from the 7th month of storage (next March). Based on the results that around March is a limiting point in garlic storage at such conditions from the physiological and physicochemical points of view, improved storage condition should be applied to overcome the storage barrier.