• Journal of Biosystems Engineering
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• v.26 no.3
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• pp.271-278
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• 2001

Many workers in the garlic peeling factory are separating the sound peeled garlics from the unpeeled and defective ones in a manual way. In order to reduce the seasonal labor requirement and operating cost, the mechanized garlic sorting system such as the vision-based garlic sorter should be developed. This study was conducted as one of basic studies on developing quality evaluation technique for peeled garlics, especially to developed the system for acquiring the whole surface images of garlics with a CCD camera. The following results were obtained from this study. 1. The belt-type garlic rotation system was devised to apply for the vision-based garlic sorter and was tested to decide the criteria of design and optimum conveying speed. 2. To evaluate the performance of the developed garlic rotation system, feeding rate and rotating rate were measured under the conditions of four experimental factors such as the inclined angle of rotating belt, the inclined angle of feeding belt, the height of plate arrays on feeding belt and the conveying speed of belts. And the capacity of the system according to mixture ratios of peeled garlics and unpeeled garlics was analyzed as a feasibility test. 3. For the inclined angle of rotating belt 20°and height of plate array on feeding belt 22㎜, the maximum rotating rate for garlic samples including unpeeled ones was 81.1% at the conveying speed of 4.2 garlic/sec. And under these condition, the maximum feeding rate was 85% at the inclined angle of feeding belt 6.5°. 4. The capacity of the developed garlic rotation system was almost constant regardless of mixture ratio of peeled garlics and unpeeled garlics and its range was 2.95∼3.92 garlic/sec. At the conveying speed of 4.2 garlic/sec, the capacity of the garlic rotation system was calculated ad 58∼64 kg/hr. 5. To improve performance of the garlic rotation system, it is recommended to develop a device to slide garlics into feeding belt.

• The Korean Journal of Pesticide Science
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• v.7 no.2
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• pp.139-148
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• 2003

The purpose of this study was to investigate damages of garlics occurred under cold storage and farmhouse storage condition, influence of cultural and environmental factors on storage spoilage of garlics, and to establish control strategies to reduce damages occurred under storage of garlics. Decays of garlics were highly related with cultural condition (paddy field or upland soil), ventilation, storage temperature and relative humidity, continuous cropping years, and harvesting stage. Early-harvested garlics were more decayed than late-harvested garlics. Garlics cultivated on paddy field were less decayed than ones cultivated on upland soil under farmhouse storage condition. The densities of Penicillium spp. and Fusarium spp. were higher on plot with long term continuous cropping cultivation history than on plot with short term continuous cropping cultivation history. However there is no relation between continuous cropping years and percent of decay of garlics. As a result of investigating influence of environmental factors on decay of garlics, P. hirsutum caused severe spoilage under high relative humidity condition, while F. oxysporum and Stemphyllium botryosum were not related with relative humidity. The three postharvest pathogens grew well above woe. In addition when P. hirsutum and S. botryosum were cultured for two months, they grew even at $-1^{\circ}C$. Except for environmental factors, wounds occurred through farming works. had an effect on storage spoilage of garlics. Garlics only hurt with a toothpick without inoculation of pathogens were decayed more severe than those inoculated with pathogens without wounds. Seven agro-chemicals showed highly suppressive effect were selected by measuring mycelial growth of three major pathogens of garlics on potato dextrose agar amended with 0.1% (v/v) of each fungicide. When they were foliar-sprayed on garlics 30 days before harvesting, it was confirmed that they suppressed storage spoilage of garlics. Also when garlics were sprayed with and drenched into the suspension of Benoram WP very after harvesting garlics, garlic damages by postharvest pathogens were reduced remarkably.

• The Korean Journal of Community Living Science
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• v.16 no.2
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• pp.93-97
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• 2005

This study was conducted to clarify the morphological characteristics of Goheung native garlic variety compared with those of Spain and Taiwan varieties in Goheung region. Bulb fresh weights of Goheung, Spain and Taiwan varieties were 59.1g, 120.3g and 78.1g. Those bulb diameters were as followed that Spain 8.1cm, Taiwan 7.2cm and Goheung 5.3cm. And, bulb heights were Spain 5.4cm, Taiwan 4.4cm and Goheung 4.0cm. Bulb shape index of garlics by different varieties were increased in the order of Taiwan, Spain and Goheung products. Number of cloves produced in garlics were in the order of Goheung (12.1), Taiwan (11.4) and Spain (8.2) products. And clove fresh weight of garlics were Spain (7.7g), Taiwan (6.8g) and Goheung (4.6g) products. Clove height of garlics were in the order of Spain (2.8cm), Taiwan (2.4cm) and Goheung (2.1cm) products. And, clove diameter of garlics were Spain (2.1cm), Taiwan (1.7cm) and Goheung (1.3cm) products. Clove shape index of garlics by different varieties were increased in the order of Goheung (1.62), Taiwan (1.45) and Spain (1.32) products. Skin color differences in terms of a value were increased in the order of Goheung, Taiwan and Spain varieties. Surface color differences of flesh texture and peeled clove for garlics by the different garlic varieties were not significant.

• Food Science and Preservation
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• v.5 no.2
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• pp.111-117
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• 1998

Biochemical property changes of garlic during various storages and marketing after storage were investigated. Content of enzymatic pyruvic acid increased by room and low temperature storage but decreased by CA and MA storage. Fructan contents decreased rapidly by low temperature storage, but restrained decrement by CA and MA storage. Free sugar increased during storage, but did slowly by room temperature storage. Green pigment development was observed when garlics stored for 90days at low temperature were processed into crushed form. This discoloration was small for garlics stored in CA and MA, and never occurred for room temperature stored garlics. When marketed after storage, content of enzymatic pyruvic acid decreased in garlic stored in room and low temperature storage, but increased in garlics which decreased during CA and MA storage. Fructan contents deceased but free sugar contents continuously increased with marketing period. Green pigment development decreased in crushed garlic after 30days at room temperature marketing, but increased in low temperature marketing with marketing time progress.

• 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.

• Applied Biological Chemistry
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• v.12
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• pp.83-88
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• 1969

In order to inhibit sprouting of garlics during the storage period and the extend their storage life, garlics were irradiated by gamma-rays $(Co^{60})$ and kept at room temperature. The effects of gammaradiation on sprouting inhibition, chemical contents during storage, and spoilage molds were investigated and the results are as follows. 1. Garlics obtained from Muan showed the shorter dormancy period and sprouted earlier than those from Dangjin. 2. Regarding the radioresistance, some differences were found between garlics from Muan and Dangjin. 3. The sprout of garlics from both areas was completely inhibited at 10 Krad and remarkable effect on sprouting was observed even with 5 Krad in case of garlics from Dangjin. 4. The rates of loss in moisture and weight were lower in irradiated lots than control. 5. Change of sugar content was not observed with ${\gamma}-irradiation$ under 300 Krad. 6. Spores of Aspergillus niger and Aspergillus alliaceus were little germinated at a level of 300 Krad.

• Journal of agriculture & life science
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• v.46 no.2
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• pp.151-162
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• 2012

Four kinds of marketing black garlics (A, B, C and D products) from Namhae were analysed the antioxidant, nitrite scavenging activities and inhibition of nitrosodimethylamine (NDMA) formation. Total pyruvate and thiosulfate contents were higher in the black garlics than fresh garlic, and their contents were the highest in B product. Total phenol and flavonoids contents in the water and 80% ethanol extracts from black garlics were higher in water than ethanol extract, and all black garlics were higher than fresh garlic. And these contents of A product were somewhat higher compared to the others. Antioxidant activities, such as DPPH, ABTs, hydroxyl and nitric oxide radical scavenging showed stronger in water than ethanol extracts. And their activities in all products of black garlic were higher than the extracts of fresh garlic, and their activities of A and B products were similar to each other. In pH 2.5, nitrite scavenging activity and inhibition of NDMA formation were stronger in the black garlics than fresh garlic, and A product was the highest. Moreover, inhibition of NDMA formation from black garlic showed similar trends compared to the antioxidant activities. Therefore, we expect that the black garlic will contribute to the inhibition of carcinogenesis in vivo.

• Research in Plant Disease
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• v.10 no.2
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• pp.105-111
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• 2004

Mycelial growth and days required for sclerotial formation(DRSF) in vitro, and disease incidence of infected plants in the field were investigated to evaluate disease resistance of nine garlic cultivars against two species of Sclerotium causing garlic white rot. There were differences among mycelial growth and sclerotial formation of two white rot pathogens on different garlic cultivars in vitro. Mycelial growth showed the highest level on the clove of 'Daeseo'. Sclerotia of two white rot pathogen were formed the earliest on the clove of 'Kodang' and the latest on the clove of 'Namdo'. In field trial all of nine garlic cultivars were highly susceptible to Sclerotium cepivorum and cold-type garlics were less susceptible than warm-type garlics. Meanwhile garlic cultivars used showed differences among resistant responses to Sclerotium sp., forming large sclerotia. All of warm-type garlics showed highly susceptible response, but three cold-type garlics, 'Seosan', 'Danyang' and 'Yechon' showed moderate resistant response and 'Euisung' showed resistant response. To evaluate cultivar resistance of garlics quantitatively disease progress curve was transformed as linear regression equation. Among the intercept (early disease incidence) and the slope (disease infection rate) obtained from the transformed equation, final disease incidence, and area under disease progress curve(AUDPC), AUDPC was the most effective to evaluate disease resistance of garlics to both of white rot pathogens. There was little correlation between mycelial growth and sclerotial formation on garlic cloves in vitro, and epidemiological parameters (early disease incidence, final disease incidence, disease infection rate, AUDPC) obtained from the field trial. Mycelial growth of S. cepivorum was positively correlated with final disease incidence and disease infection rate obtained from the field trial, meanwhile DRSF was negatively correlated with the epidemiological parameters.

• Journal of Biosystems Engineering
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• v.32 no.2 s.121
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• pp.77-83
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• 2007

The purpose of this study is to find optimal conditions for various outlet clearances of prototype garlic clove separator with a rotating cone in the constant inlet clearance and cone height. Optimal outlet clearance from medium to small size garlics was 25 mm at the $200{\sim}400rpm$. For large garlic, optimal outlet clearances of Namdo and Uiseong garlic were 34 mm and 37 mm, respectively, in the range of $300{\sim}400rpm$. The proportion of garlic separation was over 95% for all quality of garlics. The proportions of damaged garlics at 25 mm and 28 mm outlet clearances were below 5% and below 10%, respectively. Therefore, in order to maintain high performance of garlic separation for the various varieties and qualities, the rotating cone type separator should be designed with cone speed ranges of $200{\sim}400rpm$ and the outlet clearance ranges of $25{\sim}37 mm$. The outlet clearance of the separator should be easily controlled within those ranges.

• Journal of Food Hygiene and Safety
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• v.24 no.3
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• pp.204-210
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• 2009

Antioxidative activities of fresh, steamed and black garlics by different processing condition were investigated on the soybean oil. The crushed fresh, steamed and black garlics were added to 100 mL of soybean oil at a level of 0, 5, 10,20 and 40 g respectively, and then the oil mixture containing garlics (reaction samples) were heat-treated for 48 hrs at $180^{\circ}C$. The chromaticity of reaction samples were increased during heating. After 48 hrs heating, in the sample added 40 g/ 100 mL chromaticity of each samples were 1.36, 2.99 and 1.99, in the crushed fresh, steamed and black garlics, respectively. Anisidin value showed irregularly increased during heating. Acid values of reaction samples were higher than control during heating, those levels were ranged from 0.82 to 2.04 mg/g after 12 hrs, were gradually increased to $3.15{\sim}4.30\;mg$/g after 48 hrs. Peroxide value of reaction sample containing black garlic(40 g/ 100 mL) was lower than the samples containing tocopherol or BHT, after 48 hrs heating. TBA value of reaction samples containing fresh, steamed and black garlic of 40 g/ 100 mL were the lowest in the sample added black garlic, after 48 hrs heating. These results suggested that oxidative stability of black garlic in soybean oil was more potential than the other garlics during heating.