Review of students’ research on Garlic at PAU

Dharmendra SharmaL-2015-A-154-M

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

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

Biotechnology

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

Effect of M8 media on shoot growth Types of Explant used

Cloves Bulblets

Leaf

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

Production Technology

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)

Effect of boron rates on bulb yield

Boron doses (kg/ha)

Yiel

d (q

/ha)

CD (5%)= 7.4

Cont....

Post harvest technology

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

Medicinal values

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