Garlic Production Research Articles

Optimization of the Black Garlic Processing Method and Development of Black Garlic Jam Using High-Pressure Processing.

Black garlic has many beneficial effects, and it has a less spicy flavor. However, its aging conditions and related products still need to be further investigated. The present study aims to analyze the beneficial effects under different processing conditions and utilize high-pressure processing (HPP) in the production of black garlic jam. The highest antioxidant activities, including the DPPH scavenging, total antioxidant capacity, and reducing power (86.23%, 88.44%, and A700 = 2.48, respectively), were observed in black garlic that had been aged for 30 days. Similarly, the highest total phenols and flavonoids were observed in black garlic that had been aged for 30 days (76.86 GAE/g dw and 13.28 mg RE/g dw, respectively). The reducing sugar in black garlic was significantly increased to about 380 (mg GE/g dw) after 20 days of aging. The free amino acids in black garlic were decreased time-dependently to about 0.2 mg leucine/g dw after 30 days of aging. For the browning indexes of black garlic, the uncolored intermediate and browning products were increased in a time-dependent manner and reached a plateau at day 30. Another intermediate product in the Maillard reaction, 5-hydroxymethylfurfural (5-HMF), was observed in concentrations that increased to 1.81 and 3.04 (mg/g dw) at day 30 and 40, respectively. Furthermore, the black garlic jam made by HPP was analyzed for its texture and sensory acceptance, showing that a 1:1.5:2 ratio of black garlic/water/sugar was the most preferred and was classified as "still acceptable". Our study suggests suitable processing conditions for black garlic and outlines the prominent beneficial effects after 30 days of aging. These results could be further applied in HPP jam production and increase the diversity of black garlic products.

First report of Leek yellow stripe virus, Onion yellow dwarf virus, and the putative allium polerovirus A in elephant garlic (Allium ampeloprasum) in Brazil.

Five elephant garlic plants (Allium ampeloprasum L.) showing leaf symptoms of chlorotic streaks and mosaic (Figure 1A and B) were collected, in September 2021, in an experimental area in municipality of Rio do Sul (27°11'07"S, 49°39'39"W), State of Santa Catarina, Brazil. Total RNA was extracted using TRIzol® reagent (Invitrogen, USA), according to the manufacturer's instructions to investigate viral infection. The RNA from all five plants were pooled into a single sample for cDNA library construction with the TruSeq Stranded Total RNA with Ribo-Zero Plant (Illumina) kit, which was then sequenced on the Illumina HiSeq2500 platform (Proteimax Biotechnology LTDA). After high throughput sequencing (HTS), 49 million raw reads (each 151nt) were generated. They were trimmed with the BBduk tool and de novo assembled with the Tadpole assembler tool (Geneious Software version 2022). A total of 28,345 contigs were generated and searched against the NCBI virus genome database using BLASTn and BLASTx, with positive results for two potyviruses, leek yellow stripe virus (LYSV), onion yellow dwarf virus (OYDV), and the putative polerovirus allium polerovirus A (APVA). The trimmed reads were mapped with the BBmap tool (Bushell 2014), using reference sequences for LYSV (NC_004011), OYDV (NC_005029), and APVA isolate Won (MH898527). A total of 806,060 reads were mapped, resulting in the nearly complete genome of LYSV (isolate RDS22-2, 10,268 bp, ON565071), which shared the highest (89.41%) nucleotide (nt) identity with LYSV isolate MG (KP258216). The nearly complete genome of OYDV (isolate RDS22-1, 10,519 bp, ON565070) was assembled using 311,467 reads, being 90.21% nt identical to OYDV isolate G-118 (KF632714). The APVA genome (isolate RDS22-3, 4,367 bp, ON565072, Figure 1C) was assembled from 116,303 reads and it shared the highest (90.73%) nt identity with APVA isolate Won. Subsequently, each sample was RT-PCR screened separately for potyviruses and poleroviruses, using the generic primer pairs NIb2F/NIb3R (Zheng et al., 2010) and Pol-G-F/Pol-G-R (Knierim et al., 2010), respectively. Amplified DNA fragments with approximately 350 bp and 1000 bp were obtained for potyviruses and poleroviruses, respectively, and were sent for Sanger sequencing (ACTGene, Alvorada, Brazil). The Sanger derived partial sequences shared 98 to 100% nt identities with corresponding HTS-derived sequences. The most common virus was LYSV, which was found in three of the five tested samples, whereas OYDV and APVA were only found in one sample each. The plants were also screened with specific primers for each virus, and none of the samples revealed mixed infections. Elephant garlic is primarily utilized for industrial garlic production in several countries, and it is now being researched in Brazil for the same purpose. It can be observed from this study that elephant garlic is susceptible to two of the most common viruses in garlic (LYSV and OYDV), which must be considered in the future while developing resistant varieties or in using thermotherapy and shoot tip/meristem culture to recover virus-free cultivars. LYSV and OYDV have already been described in Brazil infecting Allium sativum (Kitajima 2020). The only complete APVA sequence available is from China (Isolate Won), but no further characterization of the virus has been performed and published. The occurrence of this virus in Brazil highlights the importance of further research to obtain a more robust virus characterization.

English

This study aims to investigate the protective efficacy of fresh (FG) and aged (AG) Taşköprü Garlic (Allium sativum L.) macerated oils prepared in safflower oil at different concentrations against post-operative (PO) intra-abdominal adhesions (PIA). No commercial garlic product was used in the study. AG was produced from Taşköprü Garlic, which is one of the geographically indicated products of the European Union. Then FG and AG were kept at two different concentrations (1.5 g/mL & 2.0 g/mL) in safflower (Carthamus tinctorius L.) oil to get macerated oils of FG15, FG20, AG15 and AG20. After spectrophotometric and chromatographic analyzes of the oils, in vivo experiments were made on rats. A cecal abrasion model was applied to six study groups viz FG15, FG20, AG15, AG20, serum physiologic control and oil control. Their preventive activities against PIA were examined macroscopically and histopathologically at different time points (7th‑14th‑21st days PO). The safflower oil did not give successful results in preventing PIA when used alone. The AG macerated oils, especially AG20, caused negative effects on the injured tissue/organ surfaces due to their high ratio of 2,4‑decadienal content. The macerated oils prepared with fresh Taşköprü Garlic in safflower oil (FG15 and FG20) at the rate of 0.1 mL were found successful agents to prevent PIA by intra-abdominal route without any irritant effect in rats. These oils are considered as low cost clinical/laboratory preparations and can be used in laparotomy/laparoscopy to prevent PIA

The changes in physicochemical properties of various garlic cultivars during the fermentation of black garlic

Black garlic is produced by biochemical reactions that occur during the processing of fresh garlic by controlling temperature and humidity. This study aims to determine the changes in the physicochemical properties of various garlic cultivars during the fermentation of black garlic. In this study, four garlic samples from various regions were collected: Hai Duong’s monobulb garlic, China’s hardneck garlic, Hai Duong’s hardneck garlic, Ly Son’s hardneck garlic were placed under control procedure at a temperature of 85-90oC and relative humidity of 80-90%. The samples were observed and examined with their changes in humidity, colours, reducing sugars contents, total polyphenol, total acid, antioxidant index, and alliinase activity throughout the fermentation process. Research results have shown that Hai Duong’s monobulb garlic is the most suitable material for black garlic production among the four materials.

Optimization of black garlic production parameters using response surface methodology: Assessment and characterization of bioactive properties

This study was performed to determine the optimum process parameters for black garlic production. Central composite design (CCD) of the response surface methodology (RSM) was utilized to examine the effects of fermentation conditions (temperature, humidity and time) on the alliin, S-allyl cysteine (SAC), total phenolic content (TPC), antioxidant capacity, moisture, and 5-Hydroxymethylfurfural (HMF) contents of the black garlic samples. Liquid chromatography coupled to diode array detection and electrospray ionization tandem mass spectrometry (LC-DAD-ESI-MS/MS) was used for the identification and quantification of alliin, SAC and HMF. SEM and FT-IR techniques were also utilized to characterize the samples. The optimized fermentation parameters were determined as 65 °C temperature, 85% humidity, and a duration of 24 days. TPC was found to be 1152.46 mg GAE/100 g dry matter with the highest antioxidant capacity while SAC and alliin contents were 80.21 and 5.16 mg/100 g, respectively. The HMF was quantified as 0.60 g/kg using the optimized parameters. It was also found that decreased temperature and fermentation time yielded a decrement in HMF and an increment in the bioactivity of black garlic.

A novel visualization method for the composition analysis of processed garlic by MALDI-TOF imaging mass spectrometry (MSI) and Q-TOF LC-MS/MS

Laba garlic is a kind of vinegar processed garlic (Allium sativum L.) product with multiple health effects. This study applied matrix-assisted laser desorption/ionization imaging mass spectrometry (MALDI-TOF MSI) and Q-TOF LC-MS/MS for the first time to investigate the garlic tissue spatial distribution changes of low molecular weight compounds during the Laba garlic processing. The distribution characteristics of the compounds were observed in processed and unprocessed garlic including amino acids and derivatives, organosulfur compounds, pigment precursors, polysaccharides and saponins. During Laba garlic processing, some bioactive compounds such as alliin and saponins were lost because they were transformed into other compounds or leached into the acetic acid solution, and some new compounds including pigments-related compounds occurred. This study provided a basis for the spatial distributions and changes of compounds in garlic tissue during Laba garlic processing, which suggested that the bioactivities of garlic might be changed after processing owing to the transformation and change of the constituents.

Garlic Field Classification Using Machine Learning and Statistic Approaches

The level of garlic consumption in Indonesia increases as the population grows. This is because most of the ingredients of Indonesian food recipes contain garlic. However, local garlic production is not sufficient to fulfil the demand. Therefore, the Indonesian government imported garlic from other countries to fulfil the demand. To reduce the import capacity of garlic, the government made a regulation to increase the potential area for garlic cultivation in several priority locations in Indonesia, one of which is Sembalun District, East Lombok. To support government regulation, this study presents an application of machine learning and a statistic approach for the garlic field mapping method in Sembalun, Indonesia. This study comprises several steps including the Sentinel-1A images data acquisition, image preprocessing, machine learning and statistic model training, and model evaluation. k-nearest neighbor (k-NN) and maximum likelihood classification (MLC) methods are selected in this study. The performance of k-NN and MLC are compared to other garlic field classification results developed in previous studies using pixel-based and image-based classifications. The comparison results show that the k-NN classification is slightly better than the SVM classification and also that it outperformed the MLC method. In addition, MLC works faster than k-NN in learning the dataset and testing the models. The classification results can be used to estimate garlic production in the study area. The study concludes that the proposed methods are better than other classification models and the statistic approach. The future study will improve dataset quality to increase the model’s accuracy.

Effect of Thermal Processes on S-Allyl Cysteine Content in Black Garlic.

As a key component of black garlic (BG) products, S-allyl cysteine (SAC) is useful in reducing oxidative stress and inflammation. Several BG products with a high SAC content have been developed by thermal processing; however, the optimum conditions for thermal treatment for producing Thai garlic (multicloves) with a high SAC content compared to Chinese garlic (single clove) are still unknown. Moreover, the mechanism underlying the increase in SAC content in BG is unclear. Thus, this study aimed to investigate the optimum thermal condition for developing Thai BG with high SAC content base on methods A (70 °C and 80% RH) and B (60-75 °C and 80-85% RH). The total phenolic contents and antioxidant activities of Thai fresh garlic, Thai BG, and their powder forms were also compared. Method A worked the best for both types of garlic. The results indicated that the SAC content increased significantly after 7 days of fermentation and decreased drastically afterward with prolonged heat treatment. The optimum thermal condition for producing Thai fresh garlic and Chinese fresh garlic with high SAC content was 70 °C and a relative humidity of 80% for 12 days in an industrial fermentation chamber. The SAC content of Thai BG and Chinese BG increased approximately 139- and 122-fold, respectively. Furthermore, significant antioxidant capabilities determined by ferric ion-reducing antioxidant power, 2,2-diphenyl-1-picrylhydrazyl radical scavenging, and oxygen radical absorbance capacity assays were 34-, 6-, and 3-fold higher, respectively, than those of fresh garlic.

Determination of amino acids in black garlic using high-performance liquid chromatography after derivatization with 9-fluorenylmethyloxycarbonyl chloride

Purpose: To quantify the amino acids obtained from black garlic (Allium sativum L.) using high-performance liquid chromatography after derivatization with 9-fluorenylmethyloxycarbonyl chloride (FMOC-Cl).
 Methods: Homogenized black garlic samples were derivatized with 9-fluorenylmethyloxycarbonyl chloride (FMOC-Cl) reagent in borate buffer at 30 °C for 60 min. The black garlic samples were hydrolyzed with 5.0 mL HCl (6 N) and neutralized to pH 5 – 6 by adding 30 mL NaOH (1 N). Amino acids were measured using high-performance liquid chromatography coupled with a fluorescence detector after hydrolysis and derivatization with FMOC-Cl reagent. Gradient elution mixture consisted of acetonitrile, methanol, and water at a flow rate of 1.0 mL/min, 0.2 % ammonium acetate, and 0.1 % formic acid.
 Results: The ranges of the limits of detection and quantification were 30 and 100 g/mL, respectively. The overall intra- and inter-day variations (%RSD) for the precision findings were smaller than 3.43 and 4.63 %, respectively. The accuracy of the developed method was good, ranging from 90.9 to 106.8 %. The amino acids of six black garlic products from the market were determined using the suggested approach. The findings indicated that glutamic acid, the main amino acid, is present in the maximum concentration (564.64 – 1333.9 mg/100 g) in black garlic.
 Conclusion: The validated method is for the determination of the amino acids in black garlic and would be a helpful tool for the quality control of products containing black garlic.

Nutritional and Therapeutic Potential of Allium Vegetables

Allium vegetables are highly nutritional, its dietary use improves digestion and mental health and lower down cholesterol level. Use of onions, garlic, scallions, chives and leeks show therapeutic efficacy against cardiovascular disease, hyperglycemia, and stomach cancer, Onions contain allylsulfides and flavonoids particularly quercetin that is an important anti-oxidative and reduces hepatocytes apoptosis in streptozotocin-induced diabetic rat. Steroid saponins and sapogenins present in garlic bulbs are used to prepare soft soaps. β-chlorogenin is a characteristic steroid sapogenin from garlic that is used for skin ointment and as a shiner. Both garlic paste and soft garlic preparations are used for flavoring the food items. Garlic products that contain the most safe, effective, stable, and odorless components are the most valuable as dietary supplements. Garlic also contains non sulfur compounds such as steroid saponins. Alliums showed antimicrobial, antithrombotic, antitumor, anti-hyperlipidaemic, antiarthritic, anti-hyperglycemic anticarcinogenic potential. Allium vegetables contain organosulfur compounds, including DATS, diallyl disulfide (DADS), ajoene, and S-allylmercaptocysteine (SAMC), have been found to induce cell cycle arrest in cancer cells. Alliums have great ethnomedicinal importance as these are used as native remedies against wide spectrum of diseases including diabetes. Allium origin natural products are of great therapeutic and dietary use. These are most preferred items used by nutritionists, physicians, food technologists, food chemists. Green allium vegetables are good source of natural pharmaceutics which are good for health and act against nutritionally induced acute and chronic diseases. Their possible inclusion in diets could explore new therapeutic avenues to enhance immunity against diseases.

Biochemical Composition, Antioxidant Activity and Antiproliferative Effects of Different Processed Garlic Products.

Garlic (Allium sativum L.) is a type of agricultural product that is widely used as a food spice, herb and traditional medicine. White garlic (WG) can be processed into several kinds of products, such as green garlic (GG), Laba garlic (LAG) and black garlic (BG), which have multiple health effects. In this study, GC-MS (gas chromatography-mass spectrometry), DPPH (1,1'-diphenyl-2-propionyl hydrazide) radical scavenging, hydroxyl radical scavenging and MTT (3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyl tetrazolium bromide) in vitro assays were used to compare the composition, antioxidant and antiproliferation effects of different processed garlic extracts. The relationship between the constituents and the bioactivities was analyzed using the principal components analysis (PCA) and heatmap analysis. BG showed the highest antioxidant activity (IC50 = 0.63 ± 0.02 mg/mL) in DPPH radical assays and the highest antioxidant activity (IC50 = 0.80 ± 0.01 mg/mL) by hydroxyl radical assay. Moreover, GC-MS results showed that 12 organosulfur compounds were detected in the extracts of four garlic products, and allyl methyl trisulfide showed a positive relation with the anticancer activity on SMMC-7721 cells (hepatocellular carcinoma cells). The results suggested that the processing of garlic had a significant influence on the constituents and antioxidant effects and that GG, LAG and BG might be better candidates for the related functional food products compared to WG.

Development of a novel (poly)phenol-rich diet score and its association with urinary (poly)phenol metabolites.

Background: Estimating (poly)phenol intake is challenging due to inadequate dietary assessment tools and limited food content data. Currently, a priori diet scores to characterise (poly)phenol-rich diets are lacking. This study aimed to develop a novel (poly)phenol-rich diet score (PPS) and explore its relationship with circulating (poly)phenol metabolites. Methods: A total of 543 healthy free-living participants aged 18-80 years completed a food frequency questionnaire (FFQ) (EPIC-Norfolk) and provided 24 h urine samples. The PPS was developed based on the relative intake (quintiles) of 20 selected (poly)phenol-rich food items abundant in the UK diet, including tea, coffee, red wine, whole grains, chocolate and cocoa products, berries, apples and juice, pears, grapes, plums, citrus fruits and juice, potatoes and carrots, onions, peppers, garlic, green vegetables, pulses, soy and soy products, nuts, and olive oil. Foods included in the PPS were chosen based on their (poly)phenol content, main sources of (poly)phenols, and consumption frequencies in the UK population. Associations between the PPS and urinary phenolic metabolites were investigated using linear models adjusting energy intake and multiple testing (FDR adjusted p < 0.05). Result: The total PPS ranged from 25 to 88, with a mean score of 54. A total of 51 individual urinary metabolites were significantly associated with the PPS, including 39 phenolic acids, 5 flavonoids, 3 lignans, 2 resveratrol and 2 other (poly)phenol metabolites. The total (poly)phenol intake derived from FFQs also showed a positive association with PPS (stdBeta 0.32, 95% CI (0.24, 0.40), p < 0.01). Significant positive associations were observed in 24 of 27 classes and subclasses of estimated (poly)phenol intake and PPS, with stdBeta values ranging from 0.12 (0.04, 0.20) for theaflavins/thearubigins to 0.43 (0.34, 0.51) for flavonols (p < 0.01). Conclusion: High adherence to the PPS diet is associated with (poly)phenol intake and urinary biomarkers, indicating the utility of the PPS to characterise diets rich in (poly)phenols at a population level.

First Report of Fusarium acuminatum Causing Leaf Blight on Garlic in China.

In June 2021, leaf blight symptoms were detected on garlic plants (Allium sativum) in southeastern Jiangsu (Nantong municipality; 120.61° E, 33.25° N) in China. Two-month-old garlic plants exhibited leaf tip die back and light brown lesions in new and old leaves (Figure 1). The symptoms were observed in 40% of the plants in a 60-square-meters commercial field surrounded by rice fields, and were similar to those reported for Botrytis porri, Septoria allii and Stemphylium eturmiunum causing leaf blight on garlic (Dumin et al. 2021; Park et al. 2013; Zhang et al. 2009). Six samples of symptomatic tissue collected in Nantong municipality, approximately 1 cm2 in size, were sterilized in 2% NaOCl for 15 min and washed twice with sterile ddH2O. The pathogen was isolated from all collected samples on PDA medium, containing 50 µg/mL chloramphenicol, at 26°C. Pink colonies with orange pigmentation were observed after 7 days. Internal transcribed spacer (ITS), elongation factor 1-α (EF1-α), RNA polymerase II largest subunit (RPB1) and RNA polymerase II second largest subunit (RPB2) genes were amplified using ITS1/ITS4, EF1-728F/EF1-986R, RPB1-R8/RPB1-F5 and fRPB2-7CF/fRPB2-11aR primers, respectively. A total of 17 isolates were obtained, with nine of the isolates sharing the same sequences (strain NJC21), six of the isolates sharing the same sequences (strain NJC22), and the other two isolates showing different sequences (strains NJC23 and NJC24). The obtained sequences were submitted in GenBank under accession numbers OL655398-OL655401 (ITS), and OL741712-OL741723 (EF1-α, RPB1, RPB2). The obtained ITS sequences shared >99% homology to the ITS gene from F. acuminatum IBE000006 (EF531232), the EF1-α sequences shared 99% homology to the EF1-α gene from F. acuminatum F1514 (LC469785), the RPB1 sequences shared >99% homology to the RPB1 gene from F. acuminatum JW 289003 (MZ921675), and the RPB2 sequences shared 100% homology to the RPB2 gene from F. acuminatum NL19-077002 (MZ921813) or 100% homology to the RPB2 gene from F. acuminatum MD1 (MW164629). A phylogenetic tree was constructed using MEGA7 with related Fusarium strains (Figure 2). Microscope observations after incubation in potato-sucrose-agar (PSA) medium showed the presence of oval microconidia, fusiform macroconidia, septate mycelium and chlamydospores, and agree with the morphology of F. acuminatum (Marek et al. 2013). The pathogenicity was screened with two-week-old wounded and non-wounded garlic plants using a 1 × 106 spores/mL solution (20 µL). Sterile ddH2O was used in the control experiment. The inoculated plants were incubated at 26°C and 60% relative humidity for 3 days, detecting similar lesions compared to those observed in the field. The pathogen was recovered from 5 different lesions, from different plants, and its identity was confirmed by sequence analysis. Recently, F. acuminatum was reported to cause garlic bulb rot in Serbia (Ignjatov et al. 2017). Although F. acuminatum is well known as a causal agent of root rot (Li et al. 2021; Tang et al. 2021), F. acuminatum has also been found causing leaf blight on onion (Parkunan et al. 2013) and muskmelon (Yu et al. 2021). This is the first report of F. acuminatum causing leaf blight on garlic, demonstrating the host and tissue promiscuity of this pathogen. China is the largest producer of garlic in the world with nearly 20 million tons harvested in 2020. This report will help to better understand the pathogens that are affecting garlic production in China.

Temperatura de vernalização e ponto de maturação de bulbilhos-sementes na produtividade e qualidade do alho

ABSTRACT Brazilian producers have been seeking to improve garlic productivity and quality via vernalization at negative temperatures. However, more concrete information about the application and effects of this technique on the productivity and quality of noble garlic varieties is lacking. Moreover, there are also questions about the use and influence of seed cloves at different maturation points on this crop’s yield. Therefore, the objective of this work was to evaluate the effects of vernalization temperatures and different maturation points of seed cloves on the yield and quality of noble garlic cultivars. Three experiments were conducted using the Ito cultivar over three garlic planting seasons in Cristalina, GO, Brazil. The experimental design followed a 3 x 3 factorial scheme: three vernalization temperature ranges (-1 to -3 °C; 1 to 3 °C; and 2 to 4 °C) and three seed clove maturation points (normal, early and late). Plant height, aboveground fresh mass, bulbar ratio, and bulb yield and quality were evaluated after harvesting. The negative vernalization temperature had significant results with the highest garlic yields occurring in all three planting seasons, with a considerable increase in the quantity of bulbs with better commercial value (‘class 6’) and a decrease in the quantity of ‘discard’ bulbs. In comparison to the other temperatures, negative vernalization temperatures also yielded higher fresh plants in all evaluated seasons. The normal maturation point resulted in gains in total bulb yield. The use of below-zero vernalization temperatures increased the productivity of the garlic cultivar Ito under the conditions found in Brazil.

Determination of Aroma Characteristics of Commercial Garlic Powders Distributed in Korea via Instrumental and Descriptive Sensory Analyses.

Garlic (Allium sativum), a species in the onion Genus, plays an important role in Korean cuisine. However, because garlic is perishable, garlic powder is often used instead. Garlic powder is prepared by freeze-drying, spray-freeze drying, and/or microwave-vacuum drying. The aim of this study was to determine the aroma and sensory characteristics of commercial garlic powders using instrumental and descriptive analyses. A sensory lexicon describing 13 aroma characteristics of dried garlic powder was developed, and 35 volatile compounds were identified. This study confirmed several key compounds related to fresh-garlic aroma, including dimethyl disulfide and allyl methyl trisulfide, and identified allyl dimethyl trisulfide as a compound related to roasted-garlic aroma, with non-sulfur-containing compounds involved. The findings of this study can improve the understanding of organosulfur compounds that develop in dried garlic products during processing.

ANALYSIS OF GARLIC BUSINESS DEVELOPMENT STRATEGY IN SEMBALUN DISTRICT

This study aims to determine the strategy for developing garlic farming in Sembalun District. This research uses the descriptive method. The research was conducted in Sembalun Village, Sembalun District because Sembalun District is the largest garlic production center in East Lombok. The results of data analysis on the SWOT diagram obtained coordinates 0.79; 0.87, which coordinates are in square 3, namely strategy stabilization. This strategy suggests that a stable situation can still be developed. The results of the SWOT analysis of the garlic farming development strategy obtained an IFAS value of 3.49 and an EFAS value of 3.30, and the right strategy in the garlic farming development strategy is a stabilization strategy.

DAMPAK PANDEMI COVID 19 TERHADAP PENDAPATAN USAHATANI BAWANG PUTIH (Allium Sativum) DI KECAMATAN SEMBALUN

Central Bureau of Statistics of West Nusa Tenggara released that in February 2021, almost all farmers experienced a decrease in the exchange rate of farmers, including horticultural farmers. This study aimed to determine the impact of the COVID-19 pandemic and the constraints farmers face in garlic farming in Sembalun District as a centre of garlic production nationally. The was used qualitative descriptive method by determining 30 respondents who did garlic farming before and during the covid 19 pandemic. Based on the results, the income of garlic farmers in Sembalun District before the Covid-19 pandemic was significantly different from that of garlic farming during the pandemic. Meanwhile, the biggest obstacle faced by garlic farmers was price fluctuations, and marketing was due to the need for a good market chain. Keywords: Garlic, The Covid-19, Income, Sembalun, Farming

Changes in the Physicochemical Properties, Antioxidant Activity and Metabolite Analysis of Black Elephant Garlic (Allium ampeloprasum L.) during Aging Period.

This study investigated the effects of the aging period on the black elephant garlic (Allium ampeloprasum L.) manufacturing process. Black elephant garlic is a processed elephant garlic product prepared by high-temperature and high-humidity treatment for 40 days. The proximate composition (moisture, crude lipid, crude protein, carbohydrate, and ash), minerals, color values, reducing sugars, pH, total polyphenol contents, total flavonoid contents and antioxidant activities of elephant garlic and black elephant garlic were evaluated. The browning intensity of elephant garlic increased with the aging period, but the browning reaction terminated after aging for 30 days, exhibiting the same browning level. Reducing sugars increased over the aging period until 20 days, and then decreased with the aging period, in contrast to the pH, which decreased from 6.47 to 3.68 over the aging period. Antioxidant components, including the total polyphenol and total flavonoid contents of black elephant garlic, increased significantly until day 30 of aging. From the metabolite profiles determined through GC/MS analysis, it was confirmed that primary metabolites related to antioxidant components, such as lactic acid and 5-hydroxymethyl-2-furoic acid, were generated during the aging process of elephant garlic.

Prevalence of Fungal Disease Agents in Garlic Growing Areas of Gaziantep Province

Surveys were carried out in garlic cultivation areas of Gaziantep province in April 2018 and April 2019 to determine the prevalence of fungal diseases of garlic. After the isolation process was conducted according to routine mycological methods, fungi were identified according to their cultural and morphological characteristics. Fungi belonging to genera of Fusarium, Rhizoctonia, Macrophomina and Puccinia were determined in garlic production areas. The most prevalent genus among all fungi was determined as the Fusarium isolated from all areas. The rust disease caused by Puccinia porri has not been detected in the Islahiye district and its prevalence in other areas varies between 5,1-18 %.

THE STUDY OF SOME LANDRACES OF GARLIC FROM THE WESTERN REGION OF ROMANIA REGARDING CERTAIN QUANTITATIVE CHARACTERS

The processes of growth, development and formation of production are determined genetically. They take place permanently under the influence of environmental conditions and agro-phytotechnical cultivation interventions. The objectives of this study were to analyze certain quantitative characteristics of the landraces of garlic from Timis county and Arad county, taken into study that can be useful for garlic production. This study shows us the fact that the landraces from Timis county, in terms of the quantitative characteristics bulbs weight and cloves weight, have the highest values, and the landraces from Arad county, namely the one from Ineu, stood out with a higher value for the number of cloves from the bulbs.