• Research in Plant Disease
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• v.19 no.1
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• pp.21-24
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• 2013

White rot caused by Sclerotium cepivorum was reported to be severe soil-born disease on garlic. Disease progress of white rot of garlic (Allium sativum L.) was investigated during the growing season of 2009 to 2011 at Taean and Seosan areas. The white rot disease on bulb began to occur from late April and peaked in late May. The antifungal bacteria, Burkholderia pyrrocinia CAB08106-4 was tested in field bioassay for suppression of white rot disease. As a result of the nucleotide sequence of the gene 16S rRNA, CAB008106-4 strain used in this study has been identified as B. pyrrocinia. B. pyrrocinia CAB080106-4 isolate suppressed the white rot with 69.6% control efficacy in field test. These results suggested that B. pyrrocinia CAB08106-4 isolate could be an effective biological control agent against white rot of garlic.

• Journal of Nutrition and Health
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• v.54 no.5
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• pp.459-473
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• 2021

Purpose: Although numerous systematic reviews or meta-analysis have reported the hypotensive effects of garlic, the application of these results in the area of functional food is limited. This is because the trials used various garlic preparations and patients with differing hypertensive intensities. To validate the use of garlic powder as a blood pressure lowering functional food, we performed the current meta-analysis, focusing on the study of prehypertensive subjects. Methods: Literature search was carried out using various database up to July 2020, including PubMed, Cochrane, ScienceDirect and Korean studies Information Service System, and each study was screened by pre-stated inclusion/exclusion criteria. We identified nine trials that met the eligibility, of which two studies with moderate or high risk of bias were excluded. Results: Meta-analysis of the seven studies revealed that an intake of garlic powder significantly lowered the systolic blood pressure (SBP) and diastolic blood pressure (DBP) by -6.0 mmHg (95% confidence interval [CI], -11.2, -0.8; p = 0.025) and -2.7 mmHg (95% CI, -5.3, -0.1; p = 0.046), respectively. Shapes of the funnel plot for both SBP and DBP seemed symmetrical, and the Egger's regression revealed no publication bias. Moreover, duration of the intervention period was inversely associated with the pooled effects of garlic powder on SBP (p = 0.019) and DBP (p = 0.019), and this result was supported by the subgroup-analysis. The daily dose of garlic powder, baseline value of each biomarker, and subject number, did not moderate the effects on SBP and DBP. Conclusion: Results of the present meta-analysis indicate that garlic powder supplements are superior to placebo for improving the BP in prehypertensive individuals.

• Food Science and Preservation
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• v.20 no.1
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• pp.134-139
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• 2013

This study was conducted to develop healthy foods or natural preservatives with garlic (Allium sativum L.), ginger (Zingiber officinale R.) and onion (Allium cepa L.). The polyphenol contents of garlic, ginger and onion juice were analyzed, and they were tested for antioxidative and antibacterial activities. Their antioxidative activities were investigated in terms of their electron donating activity (EDA), SOD-like activity and nitrite scavenging ablity (NSA). Their antibacterial activities were tested against four kinds of pathogenic bacteria (L. monocytogenes, S. aureus, E. coli O157:H7, and Sal. typhimurium). The yields of the garlic, ginger and onion juice were 28.2, 24.3 and 38.3 percent, and their total polyphenol contents were 1,254, 1,523 and 412 mg/100 mL, respectively. The EDAs of the garlic and ginger juice ranged from 95 to 98 percent and over 90 percent in the 40 percent diluted solution. Their SOD-like activities were 64 and 67 percent, repectively. Onion juice had lower activities in EDAs and SOD-like activity than those of garlic and ginger juice. The NSAs of the garlic, ginger and onion juice were 56.5, 52.4 and 50.2 percent, respectively. The garlic juices showed antibacterial activity against four kinds of pathogenic bacteria (L. monocytogenes, S. aureus, E. coli O157:H7 and Sal. typhimurium) and the highest such activity against Sal. typhimurium. From all the results of the experiments, it can be concluded that garlic, ginger, onion can be used as a natural preservatives and can help develope healthy foods because of their antibacterial and antioxidative activities and abundunt polyphenols.

• Journal of Plant Biotechnology
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• v.2 no.3
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• pp.135-142
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• 2000

The activity of promoter sequences was evaluated in garlic cells using the $\beta$-glucuronidase (GUS) gene as a reporter. Histochemical GUS assay indicated transient GUS activity in leaf, callus and root cells 48 hours after particle bombardment transformation. Quantitative fluorometric assays in extracts of transformed leaves demonstrated that the CsVMV promoter induced the highest level of gene expression, which was, on average, ten fold the level induced by CaMV35S and by the Arabidopsis Act2 promoters and two fold the level expression observed with a construct containing a double CaMV35S plus the untranslated leader sequence from AMV. No activity or very low levels were observed when cells were transformed with plasmids rontaining the typical monocot promoters, Actl, from rice or the Ubi-1, from maize. The green fluorescent protein (GFP) was also tested as a marker gene for garlic transformation. Intense fluorescence was observed in leaf, callus and root cells transformed with a construct containing the gfp gene under control of the CaMV35 Promoter. No fluorescence was detected when the gfp was under control of the Ubi-1 promoter.

• Horticultural Science & Technology
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• v.29 no.4
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• pp.293-297
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• 2011

This experiment was conducted to elucidate the effects of mulching materials and removing time of the transparent polyethylene (PE) film on the growth of garlic at Uiseong experimental field, Korea. The experimental mulching materials comprised of transparent polyethylene film (0.025 mm) and net polyethylene (NPE). Plant height and leaf number of garlic were highest at PE treatment when the PE removing date was March 18 and this treatment also promoted the no. of cloves. Length of leaf sheath and bolting rate were highest and bulb weight loss rate was lowest at PE + NPE treatment when the PE removing date was March 18. But clove number was the lowest in this treatment compared to conventional PE film treatment. Conventional mulching method accelerated secondary growth rate but bulb weight loss was vice versa. There were statistically no differences in bulb diameter among treatments but conventional treatment positively focused on bulb diameter. Whenever PE film remove can suppress weeds compared to no mulching treatment but the dry weight of weeds were increasing trends as the removal dates of PE film were delayed. Transparent PE or PE + NPE treatments can be recommended to grow best quality garlic when PE film removing date is March 18.

• Korean Journal of Food Science and Technology
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• v.26 no.6
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• pp.713-717
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• 1994

Effects of packing materials on the gas compositions in package of fresh peeled garlic (Allium sativum L.) were investigated. The fresh peeled garlics packed in $20,\;40,\;60\;{\mu}m$ LDPE and $30\;{\mu}m$ HDPE pouches were stored at $20^{\circ}C$, 76% RH. The variables including respiration characteristics, gas compositions, general appearance, and film permeabilities to $O_2$, $CO_2$ and $H_2O$ vapor were measured. A model was evaluated for the prediction of $O_2$ and $CO_2$ equilibrium concentrations inside packages and for the optimization of packaging parameters. Experimental and simulated gas composition results were found to be in good agreement. The $30\;{\mu}m$ HDPE pouch with 4% $O_2$ and 7.5%$CO_2$ equilibrium concentrations conferred the best appearance of peeled garlic, giving 6 days of storage life. As a result, MA seemed to have a beneficial effect on appearance of fresh peeled garlic, possibly due to reduced microbial activity.

• International Journal of Industrial Entomology and Biomaterials
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• v.14 no.1
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• pp.57-61
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• 2007

For developing an integrated eco-friendly package against root knot disease complex of mulberry caused by the association of Meloidogyne incognita with Fusarium solani and F. oxysporum causing serious loss in terms of leaf yield and quality during cultivation, twenty botanical extracts at 5, 10 & 20% concentrations were screened under in vitro conditions. Among the extracts, Allium sativum followed by Lasownia inermis were found to be effective at 20% concentration against both the virulent fungi and nematode. Both the extracts reduced the mycelial growth of virulent fungi to an extent of 76-100%, inhibited the hatching of nematode eggs by 80-90% and 76-85% larval mortality over the control. The other extracts were found either moderately or poorly effective in reducing the growth of fungi, hatching of nematode eggs and enhancing the mortality of larvae. The two effective botanical extracts, which rated as strong inhibitors against both nematode and virulent fungi, can be utilized in developing an integrated ecofriendly technology for better management of root knot disease complex in mulberry.

• Applied Biological Chemistry
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• v.41 no.1
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• pp.1-5
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• 1998

In order to investigate antimicrobial substances from natural spices, the effects of garlic juice and ginger juice on the growth of microorganisms were investigated. It was showned that garlic juice inhibited the growth of bacteria, yeasts and fungi but ginger juice did not inhibit the growth of bacteria and yeasts. As result of concentration effect of garlic juice on the growth of microorganisms, the higher concentration of garlic juice was employed, the more growth inhibition was obtained. Comparing the specific growth rate at various concentration of garlic juice, the inhibition effect on yeast appeared much higher than that on bacteria.

• Korean Journal of Soil Science and Fertilizer
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• v.44 no.2
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• pp.308-315
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• 2011

Ammonium- and potassium-loaded zeolite (NK-Z) and other four kinds of environmental friendly fertilizers/agents were applied to characterize their effectiveness on garlic (Allium sativum L.) growth and soil amelioration. Selenium dioxide ($SeO_2$) and germanium dioxide ($GeO_2$) liquid treatments significantly increased selenium (Se) and germanium (Ge) contents in garlic stems, garlic cloves and clove peels. In soil treated with ZBFC, Se contents in garlic stems, cloves, and clove peels was 13.89-, 12.79-, and 10.96-fold higher, respectively, than in the controls. The inorganic contents of plants grown in soil treated with functional strengthened fertilizers were also higher than in plants grown in control soil. Soil treated with arbuscular mycorrhizal fungi (AMF) agents exhibited significantly greater spore density and root colonization rate than in untreated soil. The density of chitinolytic microorganisms in soil treated with colloidal chitin was also significantly higher than in untreated soil. The cation exchange capacities (CEC) in ZAFC-, ZBFC-, and ZBF-treated soils was 16.05%, 8.95%, and 8.80% higher than in control soil 28 weeks after sowing.

• Food Science and Biotechnology
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• v.15 no.6
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• pp.838-843
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• 2006

The chemical processes involved in the formation of green pigment in crushed garlic cloves were investigated based on the principle of pink pigmentation in macerated onions. Intact greening and non-greening garlic cloves were either left untreated or heated at $90^{\circ}C$ for 3 min to inactivate enzyme activities. First, a colorless ether soluble compound referred to as color developer reacted with glycine (among all free amino acids) in garlic to form a second compound insoluble in ether. The latter compound then reacted with formaldehyde to yield the green colored pigment. Alliinase activity was necessary for the production of color developer and for the development of green pigment. In greening garlic that had been heat treated, green pigmentation did not proceed due to the heat-inactivation of alliinase, but the addition of alliinase solution into the garlic homogenates restored the pigmentation. However, this phenomenon was not observed in non-greening garlic with or without heat treatment. Finally, the mechanism of green pigment formation in crushed garlicis similar to that of pink pigment formation in macerated onions.