Abstract
Different Garlic varieties i.e. (Garlic-1, Swat White, NARC-1 and Buner Local) were tested for Yield and Yield Components†at Agriculture Research Station, Buner during the year 2018. The results showed significant difference in the major parameters. The mean maximum bulb diameter (56.0 mm) and maximum Yield (8.6ton ha-1) was recorded in the variety Buner Local while the mean minimum Bulb diameter (51.8mm), number of cloves bulb-1 (5.2) and minimum yield (1.7ton ha-1) was noted in NARC-1. NARC-1 was prominent in stem diameter (13.5), single clove weight (13.6) and bulb weight (73.0) but could not beat Buner local in unit yield. The mean minimum bulb weight (58.0g) and single clove weight (4.5g) was recorded in variety Swat White and Garlic-1 respectively. Based on results, it is concluded that Buner Local expressed the best results in yield and yield components as compared to other Garlic varieties, and therefore recommended for general cultivation in Buner environment.
Highlights
Garlic (Allium sativum L.) belongs to the family Alliaceae
The following parameters were studied during the Experimental trail: The stem diameter and bulb diameter were recorded with the help of digital Vernier caliper in millimeter, the number of cloves bulb-1 were counted manually, while the bulb weight and yield ton ha-1 was measured with the help of digital balance in grams and the single clove weight in grams were recorded by dividing the bulb weight on total number of cloves
The data regarding the mean values for stem diameter in millimeter of different varieties of Garlic in Table 1 shows a significant difference observed in stem diameter of different varieties
Summary
Garlic (Allium sativum L.) belongs to the family Alliaceae. Among cultivated alliums Garlic is the 2nd most widely used vegetable after onion (Allium cepa). Garlic has a great importance due to its medicinal value and is used for curing of various diseases such as stomach diseases, sore eyes, and ear ache etc. It contains minerals and Vitamins Kumar [4]. Garlic is a rich source of volatile compounds, which are responsible for the distinct flavor and the bioactive properties of dry bulbs Kimbaris [5]. It is used in the 1st World War as a natural antiseptic Gene [6]. The oil of garlic is volatile and has sulfur combining compounds which is responsible for strong odor, its unique flavor and pungency as well as for healthful benefits Salomon [8]
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