Description of Garlic (Allium sativum)
Journal of Agricultural and biological research an open access rapid peer reviewed journal in the field of agricultural research. It is a bimonthly journal. Below we discuss about.
Cultivation:
Garlic is easy to grow and can be grown year-round in mild climates. While sexual propagation of garlic is possible, nearly all of the garlic in cultivation is propagated asexually, by planting individual cloves in the ground.In colder climates, cloves are best planted about six weeks before the soil freezes. The goal is to have the bulbs produce only roots and no shoots above the ground. Harvest is in late spring or early summer.
Garlic plants can be grown closely together, leaving enough space for the bulbs to mature, and are easily grown in containers of sufficient depth. Garlic does well in loose, dry, well-drained soils in sunny locations, and is hardy throughout USDA climate zones 4–9. When selecting garlic for planting, it is important to pick large bulbs from which to separate cloves. Large cloves, along with proper spacing in the planting bed, will also increase bulb size. Garlic plants prefer to grow in a soil with a high organic material content, but are capable of growing in a wide range of soil conditions and pH levels.
There are different varieties or subspecies of garlic, most notably hardneck garlic and softneck garlic.The latitude where the garlic is grown affects the choice of type, as garlic can be day-length sensitive. Hardneck garlic is generally grown in cooler climates and produces relatively large cloves, whereas softneck garlic is generally grown closer to the equator and produces small, tightly-packed cloves.
Garlic scapes are removed to focus all the garlic's energy into bulb growth. The scapes can be eaten raw or cooked.
Diseases:
Garlic plants are usually hardy and not affected by many pests or diseases. Garlic plants are said to repel rabbits and moles. The California Department of Food and Agriculture conducts a certification program to assure freedom from nematode and white rot disease caused by Stromatinia cepivora, two pathogens that can both destroy a crop as well as remain in the soil indefinitely, once introduced. Garlic may also suffer from pink root, a typically non-fatal disease that stunts the roots and turns them pink or red; or leek rust. The larvae of the leek moth attack garlic by mining into the leaves or bulbs.
Properties:
Fresh or crushed garlic yields the sulfur-containing compounds allicin, ajoene, diallyl polysulfides, vinyldithiins, and S-allylcysteine; as well as enzymes, saponins, flavonoids, and Maillard reaction products, which are not sulfur-containing compounds.
The phytochemicals responsible for the sharp flavor of garlic are produced when the plant's cells are damaged. When a cell is broken by chopping, chewing, or crushing, enzymes stored in cell vacuoles trigger the breakdown of several sulfur-containing compounds stored in the cell fluids . The resultant compounds are responsible for the sharp or hot taste and strong smell of garlic. Some of the compounds are unstable and continue to react over time.
Among the members of the onion family, garlic has by far the highest concentrations of initial reaction products, making garlic much more potent than onion, shallot, or leeks. Although many humans enjoy the taste of garlic, these compounds are believed to have evolved as a defensive mechanism, deterring animals such as birds, insects, and worms from eating the plant.
A large number of sulfur compounds contribute to the smell and taste of garlic. Allicin has been found to be the compound most responsible for the "hot" sensation of raw garlic. This chemical opens thermo-transient receptor potential channels that are responsible for the burning sense of heat in foods. The process of cooking garlic removes allicin, thus mellowing its spiciness. Allicin, along with its decomposition products diallyl disulfide and diallyl trisulfide, are major contributors to the characteristic odor of garlic, with other allicin-derived compounds, such as vinyldithiins and ajoene.
Journal of Agricultural and biological announce papers for the upcoming issue. Interested can submit their manuscript through online portal.
Submit manuscript at https://www.scholarscentral.org/editorial-tracking/index.php or send as an e-mail attachment to the Editorial Office at agri@scholarlypub.com
Media contact:
Larry Taylor,
Managing Editor
Journal of Agricultural and Biological Research
Mail ID: biologyres@peerjournal.org
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