• 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.

• Food Science and Preservation
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• v.23 no.3
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• pp.310-318
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• 2016

This study was performed to investigate changes in the quality characteristics and chemical compounds in garlic shoots by blanching for different time (0, 0.5, 1, 2, 3, and 4 min). The color (L, a, and b values), texture profile (hardness, springiness, chewiness, gumminess, and cohesiveness), total vitamin C, total sugar, total polyphenol and flavonoid, chlorophyll a and b contents, total pyruvate and thiosulfinate contents of the blanched garlic shoots were examined. As the blanching time increased, the L and b values decreased, while the a value increased. Hardness, chewiness, springiness and gumminess of the blanched shoots were significantly lowered with the increasing blanching time. Vitamin C content of raw garlic shoot was 1.62 mg/100 g while that of the blanched garlic shoots was 0.16~0.24 mg/100 g, implying vitamin C loss into blanching water and destruction by heat. The total sugar and polyphenol contents were fluctuated during blanching, but over 75% of their initial levels were retained under all blanching conditions. The total flavonoid contents increased as the blanching time increased. The chlorophyll a content did not show significant change with blanching time, but the chlorophyll b content significantly decreased. These results suggest that blanching for 2 min could be the best for retaining beneficial compounds and desirable quality of garlic shoot.

• Food Science and Preservation
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• v.21 no.3
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• pp.321-327
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• 2014

This paper introduces the physicochemical characteristics of garlic shoots investigated in the 8 areas of Namhae, Gohyeon-myeon (GHM), Nam-myeon (NM), Samdong-myeon (SDM), Namhae-eup (NHE), Seo-myeon (SM), Seolcheon-myeon (SCM), Idong-myeon (IDM) and Changsoen-myeon (CSM). The moisture was $80.15{\pm}0.37{\sim}83.87{\pm}0.15g/100g$. The crude protein and lipid were $1.59{\pm}0.02{\sim}2.25{\pm}0.09g/100g$ and $0.35{\pm}0.01{\sim}0.48{\pm}0.03g/100g$, respectively. Ash was $0.65{\pm}0.03{\sim}0.71{\pm}0.03g/100g$. In addition, the total levels of phenol and flavonoid were searched as $33.02{\pm}1.78{\sim}58.41{\pm}1.08mg/100g$ and $11.60{\pm}3.36{\sim}23.95{\pm}2.04mg/100g$, respectively. The garlic shoots in IDM, where the highest total chlorophyll level detected as $170.58{\pm}1.04{\mu}g/g$ and in CSM, where the lowest total chlorophyll level investigated as $116.65{\pm}0.00{\mu}g/g$, were unveiled. The mineral elements (S, Ca, Fe, K, Mg, Na, Mn and Zn) were analyzed by ICP-OES, and K was the most highly contained mineral with $7257.0{\pm}87.9{\sim}10070.0{\pm}9.7mg/kg$. Significant feature of garlic shoots in IDM and NHE was that the total amounts of mineral were relatively higher than other regions as 21,143.5 mg/kg and 20,581.2 mg/kg, respectively. The cultivating regions were revealed as the one of important matters with the level of allicin ($78.03{\pm}6.15{\sim}203.43{\pm}18.47mg/kg$). In particular, the level of allicin of garlic raised in SDM ($203.43{\pm}18.47mg/kg$) was approximately 2.2~2.6 times higher than those in CSM ($92.86{\pm}8.70mg/kg$) and SCM ($78.03{\pm}6.15mg/kg$). The sulfur compounds content of diallyl trisulde was remarkably higher, especially the garlic shoots in IDM with $830.62{\pm}14.69{\sim}1281.10{\pm}27.71mg/kg$.

• Journal of Plant Biotechnology
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• v.5 no.2
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• pp.95-99
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• 2003

The leaf segments of garlic (Allium sativum L.) were cultured in vitro and determined optimal concentration of plant growth regulators and sugars for callus induction, multiple shoots regeneration and in vitro bulblet formation. Highest yield of callus was observed in the leaf segment culture on Murashige and Skoog (MS) medium supplemented with 1.0 mg/L 2,4-D, 30 g/L sucrose and 8 g/L agar. Regeneration rate of multiple shoots from callus was high in the MS medium supplemented with kinetin 3.0 + NAA 3.0 mg/L or SA 1.0 + NAA 3.0 mg/L, containing 30 g/L sucrose. High rate of bulblet formation was observed as the concentration of jasmonic acid increased from 0.5 to 2.0 mg/L in medium, whereas addition of gibberellic acid significantly suppressed bulblet formation. The rate of in vitro bulbing was as high as $96\%$ in MS medium supplemented with 2.0 mg/L jasmonic acid and 120 g/l sucrose after two month culture at $25{\pm}1^{\circ}C$ under 16 hours day light.

• 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 Plant Biotechnology
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• v.31 no.4
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• pp.301-306
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• 2004

Multiple shoots of garlic (Allium sativum L.) were propagated in bioreactors containing MS medium supplemented with 2% sucrose for 3 weeks. Microbulbs were induced on MS medium supplemented with 0.1mg/L NAA and 11% sucrose for 9 weeks. For multiple shoot proliferation, leaves in the shoot must be removed before cultures. When the multiple shoots were cultured without removal of leaves, more than 90% of hyperhydricity and no microbulb formation were observed. Histological observation also indicated irregular size and shape of the cells in hyperhydricity of the shoot. Microbulbs were strarted to form from the shoot after 7 weeks of culture by protuberance of adventitious shoot buds followed by inner periclinal divisions and simultaneous anticlinical division in the epidermis of meristematic bulge. Analysis of ploidy level indicated no phenotypic variations in both multiple shoots and microbulbs induced from the mother plant, suggesting genetic homogeneity among the regenerants.

• Proceedings of the Korean Society of Plant Biotechnology Conference
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• 2005.11a
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• pp.293-293
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• 2005

• 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.

• Korean Journal of Plant Tissue Culture
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• v.21 no.5
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• pp.277-280
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• 1994

This study was conducted to obtain some basic information needed for the propagational system of high quality garlic trough the culture of healthy tissues. non shoot-tips of bulbil obtained in mid May were cultured on MS medium containing 8% sucrose supplemented with 0.1 mg/L NAA, in vitro bulbli were formed, but the shoots were formed at the early to middle in June. Multiple shoots were induced by the culture of receptacles on MS medium supplemented with 0.1 mg/L NAA and 10mg/L BA..Among the flower bud, bulbil and receptacle, receptacle showed most suitable in terms of shoot formation efficiency, More than 50 shoots per single involucre were produced under the optimum condition. Results indicate that in vitro culture of involucre has a high potential for the micropropagation of high quality seed bulbs.

• Journal of Plant Biotechnology
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• v.49 no.3
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• pp.213-221
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• 2022

Wild garlic (Allium victorialis var. platyphyllum, AVVP) is a nontimber forest product used as an edible and medicinal vegetable. AVVP is usually propagated form offspring bulbs but it takes a long time to harvest. Using tissue culture technology could overcome this problem. This study investigated the optimal conditions for shoot multiplication, root growth, and plant growth by scooping AVVP bulbs. AVVP bulbs harvested from Ulleung Island, Korea, the main producer of AVVP, were surface-sterilized and used for in vitro propagation. Shoot multiplication was performed by the scooping method. More than five multiple shoots were induced from scooped tissue in Quoirin and Lepoivre (QL) medium containing plant growth regulators (PGRs); the maximum number of multiple shoots were induced from scooped tissue in QL medium containing 0.45 μM thidiazuron (TDZ) after 16 weeks of culture. Roots were induced directly at the base of the shoots in all treatments. In vitro rooting depended on the type of PGRs, and the best root-inducing treatment was QL medium containing 9.84 μM indole-3-butyric acid (IBA). Plants with in vitro roots were transferred to pots containing artificial soil and successfully acclimatized for 4 weeks. The acclimatized plants showed a survival rate of 80% after 20 weeks and gradually promoted growth depending on the acclimatization period. The results of this study will be of great help to AVVP dissemination through sustainable mass propagation.