Abstract
Taşköprü garlic, which is among the Geographical Indications of Turkey, is one of the important sources of income for the people in the Kastamonu region. It (Allium sativum L.) has become an indispensable food in the kitchen with taste, a high peculiar pungent smell, a specific colour, flavon enhancing molecules. Also, it has been used for medicinal purposes due to having antioxidant capacity, sulphur compounds, and minerals. Moreover, it can preserve its superior properties for a long time due to its high dry matter compared to other garlic genotypes. This study was conducted to reveal the yield, storage duration, and nutritional elements of Taşköprü garlic bulbs grown in an open field (OF-TD; OF-KUC) and greenhouse conditions (GH-TD; GH-KUC) as well as to determine how some bioactive components including pigment, secondary metabolites, nitrogenous compound, simple reduced sugar, pyruvic acid, lipid peroxidation (MDA-malondialdehyde) and H2O2 (hydrogen peroxide), vary according to the growing environment in both cloves and fresh leaves. The results revealed that there were significant differences in the effects of habitat on all the parameters investigated (p
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