Background Garlic (Allium sativum L.), 2n=16 Family- Alliaceae Other names- Lehsun and wonder food Center of origin- Central Asia Mode of pollination- Cross pollinated
Area (000 ha) Production (M t)
Productivity(t ha-1)
India 262 1425 5.4 Punjab 5.9 65.6 11.14
Current status
( NHB, 2015)
Pungency Diallyl disulphide (60%), Allyl-propyl disulphide (20%)
Has been used for medicinal purpose since ancient times
Swaroop Vishnu (2014)
BackgroundWild progenitor- Allium longicuspis L.Related sub-species
A. sativum var. Sativum L. A. Sativum var. pekinense L
Allium sativum var. ophiocorodon L. A. sativum var. scordoprasum L.
Antibiotic action
Reduces cholesterol and blood pressure
Prevents stomach cancer
Has wound healing potential
Aged Garlic Extact (AGE) increases the immunity power
Health Benefits
Balestra et al (2008)
Background
Feasibility as pesticide i.e. garlic extract with mineral oil, water and liquid soap
Antibacterial effect
Application of garlic extract reduces
• Severity of P. infestans in tomato
• Cucumber downy mildew (P. cubensis)
Bio-control
(Balestra et al, 2008)
Background
OverviewTotal studies on garlic conducted at PAU: 17
Breeding18%
Biotechnology12%
Production12%
Post harvest 29%
Medicinal value29%
Breeding objectives
High yield
Larger bulb size
Bulb quality- white colour, high pungency and compact cloves
Resistance to diseases (Mosaic, purple blotch and Stemphylium blight)
Resistance to insect-pest (Mite, aphid and thrips)
Longer storage life
Molecular and morphological characterization
Characters Maximum Genotype Minimum Genotype
Plant height (cm) 75.77 PG-17 49.62 AC-50
No. of leaves/plant 9.45 NRCRG-1 7.30 PG-30
Bulb weight (gm) 33.63 PG-18 15 AC-50
Bulb length (cm) 4.19 RAUG-5 2.3 PG-31
Bulb diameter (cm) 4.23 G-282 2.98 AC-200
No. of cloves/bulb 31.31 G-1 7.41 RAUG-5
Clove weight (g) 2.33 RAUG-5 0.61 PG-26
Clove length (cm) 4.17 RAUG-5 2.50 G-282
Clove diameter (cm) 1.29 RAUG-5 0.66 G-189
No. Of bulbils/plant 7.2 JG-03-263 4.42 G-282
Gurpreet Singh; Dr P S Brar (2010)
Genotypes- 25RAPD primers-20
Highest phenotypic CV (18.8) was observed for clove diameter
Methodology
Cluster no. Genotypes Frequency
1G-189, G-50,G-282, JNDG-213,JCL-96-198,PG-32,JNDG-219, PG-12, PG-3, PG 26, PG-31, NRCRG-1, NRCWG-2,KGS-2-PEW, PG-30
17
2 PG-18, PG-1, G-1, DARL-52 43 AC-200 14 PG-19 15 JG-03-263 1
6 PG-17 17 AC-50, RAUG-5 2
4 primers did not show any amplifications
Out of 100 bands,93 bands were polymorphic
Cont...D2 Cluster analysis on basis of molecular
Evaluation of garlic germplasm for morphological traits and shelf life
Characters Maximum Genotypes Minimum GenotypeLeaf length (cm) 48.64 AC-50 16.83 BG-107Leaf breath (cm) 3.46 PG-20 1.18 IETG-5Plant height (cm) 62.14 IETG-4 33.11 JGL-03-263No. Leaves/ pseudostem 14.44 RAUG-5 5.64 G-282
Polar dia of bulb(cm) 4.84 NRCRG-1 2.42 AVTG-5Equatorial dia of bulb 5.83 JNDG-213 2.65 PG-33No.of cloves/bulb 35.02 PG-9 10.12 PG-12Length of clove (cm) 4.79 NRCG-1 2.17 AVTG-5Breath of clove (cm) 2.53 JNDG-213 2.47 AVTG-2Clove weight (g) 2.26 NRCRG-1 0.54 PG-33Bulb weight/ plant (g) 39.13 PG-35 10.00 RAUG-5No. Scale/bulb 4.99 PG-35 1.28 PG-30
45 Genotypes
Sonali Vatsyayan; Dr P S Brar (2012)
Heritability was found for all the characters
Highest heritability for dry matter (99.60%)
Cont…Cluster no.
Genotypes Frequency
1
PG-9, PG-19, AVTG-1, JGL-03-263, JNDG-213, JGL-96-1988, AVTG-10, AVTG-7, AVTG-6, AVTG-4, AVTG-2, AVTG-1, IETG-1, IETG-2, IETG-5, IETG-9, IETG-4, IETG-6, PG-31, G-282, AVTG-5
21
2 PG-30, PG-33, PG-282, NRCRG-1, RAUG-5, PG-3, PG-20, PG-1, PG-17, PG-32, PG-12, PG-18, PG-35, G-189, PG-26
15
3 AC-50, AC-200, DARL-52, G-1, G-50 5
4 AG-102, BG-107, BG-108, JNDG-219 4
D2 Cluster analysis
Cont...
Storage duration (Months)
Variety
Maximum (%) Minimum (%)
1 BG-107 (0.3) AVTG-4 (0.7)
2 BG-107 (3.6) AVTG-4 (1.2)
3 JGL-96-1988 (16.5) PG-18 (15.6)
4 AVTG-10 (25.6) PG-19 (11.8)
5 JGL-96-1988 (30.7) PG-31 (15.9)
Physiological loss in weight (PLW)
Association of morphological variation with quality parameters in bulbils special reference with allicins
Character Maximum Genotype Minimum GenotypeNo. of leaf/plant 12.7 ASRG-1109 7.0 ASRG-1115,
ASRG-1117No. Of clove/bulb 28.7 CSRG-1154 11.2 PG-38Clove weight(g) 1.37 CSRG-1138 0.48 BSRG-1133Leaf length (cm) 42.89 PG-38 20.39 BG-109Bulb weight(g) 33.31 ASRG-1117 9.07 BG-110Bulb size (cm) 4.53 CSRG-1153 1.77 BSRG-1133Leaf width(cm) 2.50 ASRG-1107 1.34 PG-37Scape length(%) 53.51 CSRG-1154 29.35 PG-40Dry matter(%) 45.12 G-1 28 PG-43Total sugar(%) 2.50 ASRG-1117 0.26 BSRG-1104Crude protein(%) 18.60 BSRG-1130 10.71 BG-111Allicin(%) 1.2 CSRG-1149 0.30 BG-111
Genotypes 40 Highest P.C.V. observed for bulb size (55.2%) and total sugar (50.2%) Highest heritability was for allicin content (98.3%)
(Sukhpal Singh; Dr P S Brar , 2013)
Cluster no. Genotypes Frequency
IBG-110,CG-112,CG-114,CG-118,PG-37, PG-42,G-282, BSRG-1130, Darl-52, CG-119, PG-18, CSRG-1140, CSRG-1138, CSRG-1143
16
II PG-36, CG-113, PG-19, CG-115, BSRG-1136, PG-40, ASRG-1112, ASRG-1115, CSRG-1153, BG-109, BSRG-1123, ASRG-1107
12
III CSRG-1141 1IV G-1, G-323, PG-39, PG-43, PG-38 5V BG-111 1VI ASRG-1101, ASRG-1104, CSRG-1154 3VII ASRG-1109, ASRG-1117 2
Bulb weight/plant, bulbil size, clove weight showed maximum heritability under morphometric traits
Allicin content showed positive and significant association with scape length and no. of clove/bulb
Cont… D2 Cluster analysis
Propagation of garlic through tissue culture
Variety Conc. of Hgcl2 (%)
Duration (min)
Contamination (%)
Mortality (%)
Survival (%)
56-4
0.1 15 75 12.5 12.5
0.1 20 50 12.5 37.5
0.1 30 12.5 NIL 87.5
PG-1
0.1 15 62.5 12.5 25
0.1 20 50 12.5 37.5
0.1 30 NIL 12.5 87.5
G-282
0.1 15 75 12.5 12
0.1 20 50 12.5 37.5
0.1 30 12.5 12.5 75
Hgcl2 @ 0.1% for 30 minutes as surface sterilant was most effective R S Bawa; Dr P S Brar (2003)
Treatment- 3 genotypes i.e. 56-4, PG-1, and G-282
Explant- clove segment, bulbil, leaf segment and roots
Surface sterilizing agent- Hgcl2 @ 0.1%
Finding
Methodology
Types of media Results
Variety Ex-plant Media Parameter
G-282 Bp M8 No. of shoots
G-282 Bp M10 Shoot length
PG-1, 56-4
Root tip M11 Callus
56-4 Root tip M4 No. of roots
G-282 Bp M4 Root length
Low temperature storage conditions favoured more callus formation in less no. of days in both M11 and MS13
Cont...
M1- MS+0.25 mg/l Kinetin M2- MS+0.5 mg/l K M3- MS+1 mg/l K M4- MS+ 2 mg/l K M5- MS+ 0.25 mg/l BA M6- MS+ 0.5 mg/l BA M7- MS+ 1mg/l BA M8- MS+ 2 mg/l BA M9- MS+ 3 mg/l BA M10- MS+ 2 mg/l BA+0.1
mg/l NAAM11- MS+ 5 g/l ACM12- MS+ 5 g/l AC+60g/l
sucrose
Propagation of great headed garlic through Tissue culture technique
GenotypeDehradun selection
Explant- clove, leaf, inflorescence and bulblet
Explant Conc. of Hgcl2 (%)
Duration(min)
Contamination (%)
Mortality (%)
Survival (%)
Inflorescence bud
0.20 15 50.2 75 25
0.25 20 90.5 12.5 87
0.30 25 85 80.6 20
Clove
0.20 15 80 40.2 60
0.25 20 13.5 25 75
0.30 25 65 62.3 40.5
Leaf and bulblets
0.20 15 77.5 33.3 67
0.25 20 15.3 12.5 87
0.30 25 80 75.5 25.3
Amit Mehra; Dr P S Brar (2001)
Maximum no. of shoots (5.70) observed on inflorescence bud with MS + Kinetin (1mg/l)
The average shoot length (13.30cm) was maximum on inflorescence bud with MS +NAA (0.1 mg/l)
Bulblet explants did not show any shoot growth in any media
Root callusing were observed in clove segment with M5 media (MS+ BAP 0.1 mg/l)
The no. of days taken to root initiation were minimum in MS + AC (5 g/l)
Cont.. FindingsHigh contamination per cent was observed during April to September
Studies on Weed managementMandeep Singh, Dr L S Brar (2006) Weed population (no./m2)
Treatment @ (kg/ha) C. didymus A. arvensis M. indica C. album
1 Trifluralin 1.0 30 26.4 10.5 16.5
2 Trifluralin 1.5 26.4 20.6 7.4 13.2
3 Trifluralin 1.0+HW 100DAS 15.7 14.2 5.8 9.9
4 Isoproturan 0.75 39.6 33.8 16.4 23.1
5 Isoproturan 1.0 32.7 26.4 11.6 18.6
6 Isoproturan 0.75+ HW 100 DAS 24.1 18.2 7.9 13.5
7 Oxyfluorfen 0.75 28.9 22.3 10.9 15.2
8 Oxyfluorfen 0.30 23.1 15.7 4.1 9.7
9 Oxyfluorfen 0.20+HW 100 DAS 13.2 10.7 3.9 5.0
10 Pendimethalin 0.75 34.7 29.7 13.2 20.6
11 Pendimethalin 1.25 26.7 21.0 9.1 16.3
12 Pendimethalin 0.75+ HW 100 DAS 18.2 15.7 6.6 12.4
13 Hand weeding (30, 70 and 100 DAS) 12.4 9.9 3.3 4.1
14 Control 62.7 58.7 23.9 38.8
CD 0.34 0.53 0.46 0.54
0
50
100
150
200
250
300
350
1 2 3 4 5 6 7 8 9 10 11 12 13 14
Economical Yield (q/ha)
Effect of diff. weed control treatments on Economical yield (q/ha)
Treatments
Yiel
d (q
/ha)
CD (p=0.05) = 14.3
Direct effect of boron application on growth and yield
Dose (kg / ha)
Plant height (cm)
No. Of leaves/plant
Bulb dia. (cm)
Avg. no. Of cloves/bulb
Wt. Of 100 cloves (g)
0.00 59.6 6.3 3.1 17.6 54.4
0.50 61.5 6.5 3.4 18.8 56.6
0.75 62.4 6.9 3.6 19.5 57.4
1.00 66.0 7.3 3.9 20.2 60.8
1.25 67.1 7.7 4.0 20.9 61.1
1.50 68.3 7.5 4.0 20.5 61.8
2.00 68.7 7.4 4.1 20.7 61.3
CD (5%) 4.1 0.77 0.6 1.82 3.9
Effect of Boron on plants morphologyJ S Dhaliwal, Dr M P S khurana (2014)
Optimization of drying process
Treatment
Slice thickness(mm)
Conc. SMS(%)
Air temp. Wind velocity (m/s)
1 3 0.1 55 6
2 4.5 0.2 60 7.5
3 6 0.3 65 9
The optimum level for drying was 60 ̊C temperature, 3mm slice thickness, 0.1% KMS and 9 m/s air velocity
Drying time varied from 150-550 minutes
Minimum and maximum time taken by 3mm and 6mm thickness at 65 ̊C and 55 ̊C temperature respectively
Davinder Dhingra, Dr Shashi Paul (2003)Methodology
Independent variables- air temperature, slice thickness, air velocity and conc. of KMS
Findings
Production of wines Genotypes
Conc. (g/100ml)
Inoculums conc. % (v/v)
TSS (%)
pH Tem. (0C)
Punjab garlic-1
1 25 6.8 4.7 33
G-50 7 20 7.5 5.2 35Multi cloved garlic
7 20 7.5 4.5-6 34
Single cloved garlic
1 25 10 5 35
Genotypes-4
Microorganism- Saccharomyces cerevisiae var. ellipsoideus
Substrate – Sterilized mash @ 15 psi sterilizing agent-100 ppm KMS
Single and multi-cloved garlic @1% either unsterilized or sterilized are recommended
Ajit Chawla, Dr H K Tiwari (1997)
Studies on processing
Exp. Material – two variety of Garlic i.e. common and great headed garlic
• Operator- Mechanical tray- dryer
• 3 drying air temperature was- 45, 55 and 65 0C
• 3 forms – peeled, unpeeled and peeled chopped
• A pre-treatment of 5% Nacl before dehydration
Methodology Findings
Harvinder Singh, Dr A K Gupta (1998)
Drying air temperature (0C)
Equilibrium Moisture ContentCommon garlic
Headed garlic
45 5.15 (4.89 % wb)
5.21 (4.95 %)
55 4.98 (4.74 % wb)
5.05 (4.80 %)
65 4.80 (4.58 % wb)
4.89 (4.66 %)
Common garlic- Peeled chopped were dried in 18 hours at 65 0C
Unpeeled taken 40 hours at same temperature
Average recovery of powder was 24.73% for common garlic and 25.54% for great headed
Great headed garlic- unpeeled dried in 70 hours, peeled in 44 hours and peelled chopped in 24 hours at 65 0C
Cont...
Optimization of spices paste technique for small scale industry
Amit Kumar; Dr Sadhana Arora (2010)
Garlic paste- Processing temperature 83.5 0C
Sunflower oil- 100.34 ml/kg garlic
Technique used- Response surface methodology
Quality parameters- colour change, TSS, fat and total sugars
The minimum colour change (2.42 ∆E) was observed at 29.29 0C temperature with oil 80 ml/kg
Highest TSS (28 %) was at 100.5 0C temperature with oil 80 ml/kg
Highest fat at 170.71 0C with oil 80 ml/kg
Methodology Findings
Studies on drying behaviour and quality of garlic using hybrid technology
J S Grewal; Dr M S Alam (2013)
Garlic slice-3mm
Hybrid techniques CCM and FCM
Drying parameters- KMS (0.1-0.5 %), air temperature (55-75 0C) and power level (810-1350 W)
RSM was employed for optimization of drying process parameters for CCM and FCM using 3-Factor Box- Wilson design
Optimum drying parameters were for CCM - 0.5% KMS, 59.92 oC and 810 W power level
FCM - 0.1% KMS, 63.92 oC and 810 W power level
Minimum drying time (115 min.) for CCM with 0.3 % KMS at 75 0C along with 1350 W power level
Maximum overall acceptability were noticed for CCM with 0.5 % KMS, drying at 65 0C and power level 1350W
Methodology Result
Effect of extracts of garlic bulbs on cholesterol metabolism in hypocholesterolaemic rabbits
Experimental material- 15 Rabbits with 3 groups
First- controlSecond- 300 mg
cholesterolThird – 300 mg
cholesterol+ 1g garlic
This experiment carried out for 159 days
Feeding of cholesterol significantly increased the weights of liver and increased in total lipids
Cholesterol diet @ 300 mg daily increases the fragility of RBC
Supplementation of garlic extracts with cholesterol decreases the total phospholipids, bile acid secretion in gall bladder
Methodology Results
Mohan Ravinder; Dr S P Ahuja (1984)
Effect of fish oil and garlic oil supplementation in mitigating the risk of coronory diseases
group Treatment
Result
First Fish oil
Reduction in weight
Second Garlic oil Triglycerides
Third Raw garlic+fish
Reduction in blood glucose and total cholesterol
Exp. Material- 90 males, 3 groups (30 each)Parameters observed- Diet, lifestyle and blood profile
Fish oil 300g thrice a day or garlic oil 250mg twice a day lowers the blood lipid profile
Fish (100g/day) and Garlic (1-4 cloves/day) significantly reduction in weight BMI, W:H, Blood glucose cholesterol and increased in HDL-C
Navjot Kaur, Dr P Chawla (2005)
Effect of feeding garlic extracts on the lipid metabolism during development of
Atherosclerosis in rabbits
Experiment material – 10 Rabbits with 2 group
First group- 200 mg cholesterol + 2 g groundnut oil/ kg body weight
Second group- 200 mg cholesterol in 2 g groundnut oil/ kg body weight+ 1g garlic extract/ kg body weight
In first group 4 out of 5 rabbit were developed atherosclerosis
Second group 2 rabbits out 5 were developed atherosclerosis
Coronory atherosclerosis was observed only in one rabbit fed cholesterol without garlic
ResultMethodology
Seyed Ahmed; Dr. Rattan pal (1979)
Hypolipidaemic and antibacterial status of red wines supplemented with garlic
Treatment – 3 bacteria (Staphylococus aureus, Staphylococus albus and Pseudomonas aeruginosa)
Substrate- Grape Beuty seedless, Allium sativum and A. Ampelloprasum
Microorganism- Sacchromyces cerevisiae var. Ellipsoideus
Raw garlic @ 10 g/100ml of grape juice is optimum for efficient fermentation
Wines rich in total phenols (833 mg/l) and allicin (457µ/ml)
Wine inhibited the activity of all bacteria
Allium sativum L. showed potent antibacterial action than A. ampeloprasum
Methodology Results
Ajit Chawla; Dr H K Tiwari (2000)
Hypocholesterolaemic effect
After 4 week treatment blood and tissue were analysed for lipid profile
Out of 3 group first group was given cellulose and it showed hyper cholesterolaemic effect
Fibres of garlic lowered the total lipids, cholesterol and glycerides levels
The hypocholesterolaemic effect was maximum in group B
Exp. Material- 18 rats3 groups (6 each)
Amandeep K Punia; Dr S. Vadhera (1992)
Compo-sition of
fibres
Sources of fibres
Onion Garlic
Ash (%) 7 6.3
ADF (%) 39 40.7
NDF (%) 41.5 47.1
Cellulose (%)
35.3 36.5
Lignin(%)
3.6 4.1
Hemicellulose(%)
2.5 6.4
Group A (Control)
B C
Diets Cellulose garlic onion
ConclusionCrop improvement:
Most of the work has been done on phenotypic and molecular characterization of the germplasm
Tissue culture technique for propagation has been optimized
Crop management:Weed management strategiesApplication of boron on yield enhancement
Post-harvest:Processing parametersMedicinal values
Future thrust
Crop improvement Collection of diverse germplasm: Speciality traits
Biotechnological approaches: Molecular markers, DNA finger
printing and somaclonal variation
Selection for biotic and abiotic stress tolerance
Identification and exploitation of flower inducing regions for breeding
Seed production technology standardization
Pharmaceutical properties
Bio-pesticides