Pathogenic fungi in garlic seed cloves and first report of Fusarium proliferatum causing cloves rot of stored bulbs in upper Egypt

Isolation trails from garlic seed cloves of certain cultivars commercially distributed and rotted cloves of stored Baladi cultivar during 2010 and 2011 in different regions of Sohag, Egypt resulted in detection of four fungal genera Aspergillus, Botrytis, Fusarium and Penicillium. Moreover, Fusarium spp. was the most dominant fungi. Koch’ postulates were performed on cloves, seedlings and potted garlic plants. Results showed that isolates of F. oxysporum, F. proliferatum and F. solani were superior to other tested fungi and induced the highest cloves rot (CR). F. oxysporum highly reduced clove germination (CG), produced extensive seedlings damping-off and induced highly disease severity index of rotted roots/cloves followed by F. solani. Unexpectedly, it was found that F. proliferatum is contaminated and colonised seed cloves, extremely reduced CG and following harvesting caused the highest CR of stored bulbs. To our knowledge, this is first notice for occurrence of F. proliferatum causing CR of stored garlic bulbs in Egypt.     

Effective concentrations of garlic distillate (Allium sativum) for the control of Tetranychus urticae (Tetranychidae)

The two‐spotted spider mite, Tetranychus urticae Koch, is a worldwide pest that feeds on a large variety of plant families. Because its resistance to acaricides is spreading rapidly, the development of new biological control tactics for population management is crucial. Plant extracts, such as garlic extract (Allium sativum Linn.), may represent viable alternatives, because they are currently considered to be minimum‐risk pesticides. Although garlic is known for its acaricidal properties, the extract concentration that provides the most efficient control has not yet been precisely determined. In this study, we conducted a series of laboratory experiments to determine the susceptibility of adult females to different concentrations of garlic extract. Fresh garlic cloves were steam‐distilled and sprayed using a Potter spray tower. Mortality and fecundity were measured upon treatment with garlic extract concentrations ranging from 0.46 to 14.4 mg/l. Female mortality increased with concentration, with LD₅₀ and LD₉₀ values of 7.49 and 13.5 mg/l, respectively. Reduced fecundity was previously observed at concentrations of 0.36 and 0.74 mg/l. The chemical composition of the Allium sativum distillate was characterized by reversed‐phase high‐performance liquid chromatography coupled with photodiode array detection, GC/MS and Fast GC‐FID against an authentic standard (Standard, Bioextract).Vinyl dithiin, diallyl disulphide, diallyl trisulphide and methyl allyl trisulphide were identified based on their mass spectra. Sesquiterpenoids were identified by their retention index.     

Control of green mould of citrus by using Trichoderma harzianum,humic acid or garlic

Penicillium digitatum, an aggressive fungus causes post-harvest decay of mandarin sweet orange and Washington navel. In vitro Trichoderma harzianum or humic acid (HA) or powdered cloves of garlic caused inhibition of fungal growth of isolates P₁ and P₂. Under storage conditions, the fruit citrus is protected by using T. harzianum with standard volume 2.0?ml (9.6?×?10⁶?conidia/ml) and application 24?h before inoculation reduces disease incidence and disease severity after seven?days from inoculation with P. digitatum spore suspension (1.0?×?10⁶?spores/ml) compared to control. Spraying the fruit citrus by standard volume of 2.0?ml of either HA or powder cloves of garlic 1% on each fruit 24?h before inoculation reduces disease incidence and disease severity after seven?days from inoculation with P. digitatum (1.0?×?10⁶ spores/ml) compared to control. The lowest percentage of disease incidence and disease severity were associated with powder of cloves garlic and followed by HA and T. harzianum during two growing seasons compared with the untreated and control.     

Population dynamics of the citrus nematode,Tylenchulus semipenetrans,on navel orange as affected by some plant residues,an organic manure and a biocide

The population dynamics of the citrus nematode, Tylenchulus semipenetrans, on navel orange trees was studied from January 2012 to September 2012. The highest population of the citrus nematode appeared in May 2012 in the soil of navel orange trees, and the highest nematode population in roots appeared in August in the same year. Control of the citrus nematode by using smashed garlic cloves, powders of olive leaves and orange peels, an organic manure, chicken litter, either alone or in combination with a biocide, and sincocin compared to two nematicides, fenamiphos 10%G and oxamyl 24%L, was carried out in April 2012 .The best results for controlling the citrus nematode were obtained four months after the addition of the tested materials in soil; the highest nematode percentages reduction obtained were 90.9%, for smashed garlic cloves, and 72.8%, for chicken litter. On roots, the best results were 92.3% for garlic cloves and 92.0% for oxamyl, one month after application. The concomitant treatments of sincocin plus garlic clove or sicocin plus chicken litter were most effective in managing T. semipenetrans on navel orange trees after four and five months of application.     

Differential organ infection studies, potyvirus elimination, and field performance of virus-free garlic plants produced by tissue culture

Presence of potyvirus in single garlic (Allium sativum L.) cloves from the same bulb, and in five single leaves excised from commercial field-grown individual plants was studied using ELISA. It was found that the viruses were not present in all organs of the same plant, since some cloves of the same bulb were infected with potyvirus but some others were potyvirus-free. Analyzed leaves from a given plant also exhibited irregular distribution of potyvirus. This study also aimed to obtain potyvirus-free plants from two commercial garlic cultivars (Taiwan and Chileno) using cloves subjected to thermotherapy, chemotherapy or meristematic dissection followed by in vitro culture. Thermotherapy (sequential treatment at 32°C for a week, 36°C for 2 weeks, and 38°C for 3 weeks) was found to affect survival of explants and 36.5% cloves from Taiwan and 26.8% from Chileno cultivars were recovered after the treatment. ELISA tests showed that 63% of the cloves of Taiwan that survived the treatment and 70.9% of Chileno explants were potyvirus-negative. Regarding chemotherapy (205 μM Ribavirin solution), the explants (cloves) survived, but only an average of 27.0–34.8% were negative for the presence of potyvirus. When meristematic dissection was applied, an average of 41.7% explants of Taiwan and 34.2% of Chileno survived the treatment, and approximately 64% of these explants from both cultivars were potyvirus-negative. Potyvirus-free garlic plants grown in field conditions showed longer stems with a major fresh and dry weight per bulb, and also exhibited a higher yield than non-treated plants.     

In Vitro Antibacterial Mechanism of Action of Crude Garlic (Allium sativum) Clove Extract on Selected Probiotic Bifidobacterium Species as Revealed by SEM,TEM, and SDS-PAGE Analysis

There has been much research on the effects of garlic (Allium sativum) on numerous pathogens, but very few, if any, studies on its effect on beneficial, probiotic bifidobacteria. We have recently shown that garlic exhibits antibacterial activity against bifidobacteria. The mechanism by which garlic kills bifidobacteria is yet to be elucidated. This study sought to determine the mechanism of action of garlic clove extract on selected Bifidobacterium species using scanning and transmission electron microscopy and SDS-PAGE analysis. SEM micrographs revealed unusual morphological changes such as cell elongation, cocci-shaped cells with cross-walls, and distorted cells with bulbous ends. With TEM, observed changes included among others, condensation of cytoplasmic material, disintegration of membranes, and loss of structural integrity. SDS-PAGE analysis did not reveal any differences in whole-cell protein profiles of untreated and garlic clove extract-treated cells. The current study is the first to reveal the mechanism of action of garlic clove extract on probiotic Bifidobacterium species. The results indicate that garlic affects these beneficial bacteria in a manner similar to that exhibited in pathogens. These results therefore further highlight that caution should be taken especially when using raw garlic and probiotic bifidobacteria simultaneously as viability of these bacteria could be reduced by allicin released upon crushing of garlic cloves, thereby limiting the health benefits that the consumer anticipate to gain from probiotics.     

Effect of different soil and clove treatments in the control of white rot of garlic

Soil solarisation was consistently efficacious in reducing inoculum density to undetectable levels in a field naturally‐infested with Sclerotium cepivorum. This treatment delayed epidemic onset of white rot of garlic 2–3 months as compared with the untreated control or the inoculation of planting furrows with Glomus intraradices. Furthermore, significant reductions of disease incidence and of the standardised AUDPC were also observed in solarised plots, resulting in quantitative and qualitative yield improvement. Similar effects were observed in plots planted with tebuconazole‐treated cloves, confirming previous results, whereas Trichoderma harzianum was ineffective as a biocontrol agent, when applied to planting furrows. The inoculation of plots with G. intraradices before planting, in three consecutive years, was neither effective for disease control nor on the development of garlic, although the root systems of garlic plants from all the experimental treatments were heavily mycorrhizal at harvest, indicating the presence of native arbuscular mycorrhizal propagules in the soil and their survival after soil solarisation.     

The Distribution of Garlic Viruses in Leaves and Bulbs during the First Year of Infection

Garlic plants are naturally infected with a mixture of viruses. Virus‐free garlic plants, obtained by meristem culture, rapidly become reinfected when planted in the field. With the aim of understanding virus movement and fluctuations in virus concentration in leaves and cloves of garlic plants in the first year after infection, Onion yellow dwarf virus, Leek yellow stripe virus, and other viruses were analyzed by double‐antibody sandwich enzyme‐linked immunosorbent assay. Significant differences were detected in virus concentration in different leaves, but the distribution of the viruses was variable. Therefore, no one type or position of leaf is preferable for detecting virus presence. Instead, sampling any leaf at the end of the crop cycle, about 200 days after planting, is advisable because virus concentration is several times higher in older plants. The analysis of virus distribution in bulbs revealed that virus concentration was higher in early‐inoculated than in late‐inoculated plants. In 81% of the bulbs, cloves were either all positive or all negative in serological tests. Only in 6% of the cases were positive and negative cloves found in the same bulb, and in 13% of the bulbs, negative results coexisted with an uncertain status. The tests of virus concentration in relation to the layers of each bulb revealed important differences. Only the innermost layer showed differences with other layers, but this was poorly represented as it had fewer cloves.     

Antioxidant activity of selected Indian spices

Spices and vegetables possess antioxidant activity that can be applied for preservation of lipids and reduce lipid peroxidation in biological systems. The potential antioxidant activities of selected spices extracts (water and alcohol 1:1) were investigated on enzymatic lipid peroxidation. Water and alcoholic extract (1:1) of commonly used spices (garlic, ginger, onion, mint, cloves, cinnamon and pepper) dose-dependently inhibited oxidation of fatty acid, linoleic acid in presence of soybean lipoxygenase. Among the spices tested, cloves exhibited highest while onion showed least antioxidant activity. The relative antioxidant activities decreased in the order of cloves, cinnamon, pepper, ginger, garlic, mint and onion. Spice mix namely ginger, onion and garlic; onion and ginger; ginger and garlic showed cumulative inhibition of lipid peroxidation thus exhibiting their synergistic antioxidant activity. The antioxidant activity of spice extracts were retained even after boiling for 30 min at 100 degrees C, indicating that the spice constituents were resistant to thermal denaturation. The antioxidant activity of these dietary spices suggest that in addition to imparting flavor to the food, they possess potential health benefits by inhibiting the lipid peroxidation.     

Effects of Abscisic Acid in Senescence of Garlic Al1tium sativura Scape

Removing the apical cloves from the excised garlic scapes could delay the senescence of scape and decrease the rate of dry matter loss during storage. The ABA content of all the portions of the scapes with apical cloves is decreased as the prolongation of storage period; but its content of all the portions of the scapes with the cloves reaches their peak one after another within the first 6 days of the experiment period. The peak of ABA in the apical cloves appears earliest; the ABA content of any portion of the scapes is lower than that of the cloves, and gradually decreases from upper to lower portions, and the peak of ABA content appears in the sequence as above. Exogenous ABA which is added to the top of the scapes without cloves would simulate the function of the apical cloves in part and accelerates the chlorophyll destruction and senescence of the scapes. No ethylene can be detected by the G. C., in the process of senescence. The authors suggest that ABA is mainly synthesized in the cloves, and then transported into the scapes from there. In the senescence of garlic scapes and in the redistribution of material between the apical cloves and the scapes (the relation between the sink and source), ABA functions as transporting information and promoting senescence but ethylene has not such a function. The senescence of garlic scape could be divided into two stages: first the static phase and second, the active phase.     

Dormancy in Garlic (Allium sativum L.) cv. Rosado Paraguayo I. Levels of Growth Substances in "Seed Cloves" under Storage

The period of dormancy in "seed cloves" of garlic (Allium sativumL.) under storage was determined by measuring the growth ofthe "first foliar leaf" and its sprouting capacity. The endogenouscontents of growth inhibitors and gibberellins were also measuredby bioassays. Dormancy of garlic bulbs can be characterizedby lack of gibberellin and a presence of moderate contents ofgrowth inhibitors. (Received October 26, 1982; Accepted August 25, 1983)     

Disinfection Alternatives for Control of Ditylenchus dipsaci in Garlic Seed Cloves

Hot-water dips with and without the additives abamectin and sodium hypochlorite were evaluated for control of Ditylenchus dipsaci infection of garlic seed cloves. All treatments were compared to hot water-formalin clove dip disinfection and to nontreated infected controls for garlic emergence, midseason infection, bulb damage, and yield at harvest in field plots in 12 experiments. Hot-water treatments without additives only partially controlled D. dipsaci when a warming presoak dip (38 C) of 30, 45, or 60 minutes'' duration was followed by a hot-water dip (49 C) of 15-30 minutes'' duration. Exposure to 49 C for 30 minutes caused slight retardation of garlic emergence, although normal stand was established. Abamectin at 10-20 ppm as the 20-minute hot dip (49 C) or as a 20-minute cool dip (18 C) following a 20-minute hot-water dip and sodium hypochlorite at 1.052-1.313% aqueous solution as the 20-minute hot dip were highly effective in controlling D. dipsaci and were noninjurious to garlic seed cloves. None of these treatments was as effective as a hot water-formalin dip and were noneradicative, but showed high efficacy on heavily infected seed cloves relative to nontreated controls. Abamectin was most effective as a cool dip. These abamectin cool-dip (following hot-water dip) and sodium hypochlorite hot-dip treatments can be considered as effective alternatives to replace formalin as a dip additive for control of clove-borne D. dipsaci. Sodium hypochlorite was less effective as the cool dip, and at concentrations of 1.75-2.63% was phytotoxic to garlic.     

Dormancy in Garlic (Allium sativum L.) cv. Rosado Paraguayo II. The Onset of the Process during Plant Ontogeny

Dormancy in garlic cv. Rosado Paraguayo was studied during plantontogeny in relation to endogenous growth regulators and bulb-forming.The differentiation of seed cloves began coincidently with abulb-forming rate of 0.47 and a lack of gibberellin and moderateinhibitor activities. This hormone levels remained at harvest,when the seed cloves, which had completed their final size,were unable to sprout. Considering these and previous results,the lack of gibberellin like promoters could be the main factorwhich controls dormancy in garlic. (Received May 7, 1985; Accepted November 26, 1985)     

The pungency of garlic: activation of TRPA1 and TRPV1 in response to allicin

Garlic's pungent flavor has made it a popular ingredient in cuisines around the world and throughout history. Garlic's health benefits have been elevated from folklore to clinical study. Although there is some controversy as to the efficacy of garlic, garlic products are one of the most popular herbal supplements in the U.S. Chemically complex, garlic contains different assortments of sulfur compounds depending on whether the cloves are intact, crushed, cooked, or raw. Raw garlic, when cut and placed on the tongue or lips, elicits painful burning and prickling sensations through unknown mechanisms. Here, we show that raw but not baked garlic activates TRPA1 and TRPV1, two temperature-activated ion channels that belong to the transient receptor potential (TRP) family. These thermoTRPs are present in the pain-sensing neurons that innervate the mouth. We further show that allicin, an unstable component of fresh garlic, is the chemical responsible for TRPA1 and TRPV1 activation and is therefore likely to cause garlic's pungency.     

脱落酸（ABA）在蒜苔衰老中的作用

蒜苔在切除珠蒜后可减少贮存中干物质的损失,延缓衰老,在切口处施加外源ABA可加速苔干叶绿素的破坏和组织的老化,气相色谱与色质联用法检测完整蒜苔和无珠蒜蒜苔各部分组织中ABA含量在衰老过程中的变化,发现无珠蒜苔干上,中,下各段ABA含量在衰老进程中是逐步减少的,变化幅度小,而带有珠蒜的苔干各相应段和珠蒜的ABA含量均有一迅速增加而后减少的过程,珠蒜的ABA含量最大,ABA含量高峰出现时间最早,苔干各段ABA含量按上,中,下顺序依次减少,高峰出现的时间也是由上至下依次推迟,没有发现蒜苔在衰老过程中有乙烯放出,外加乙烯对其衰老进程影响不大,本文认为珠蒜是蒜苔衰老的关键部位,能加速苔干衰老的ABA主要是在珠蒜中合成的,并自上向下极性运往苔干组织,进而动员物质的再分配,起着信息传递作用,蒜苔的衰老过程可分为“准备期”和“活跃期”两个阶段。     

Influence of gibberellic acid on auxin biosynthesis and their effects on coleoptile elongation in garlic

To demonstrate the effect of auxin on intact coleoptile growth, garlic (Allium sativum L.) cloves were inoculated in agar supplemented with DW (control), GA₃ and GA₃+tryptophan (a precursor of IAA, GA₃+T). The coleoptiles were harvested at 24 h intervals to measure growth in terms of length, activities of IAAld DH (which convert tryptophan to IAA) and peroxidase (that oxidizes IAA). Contents of endogenous IAA and PAA were also measured by indirect ELISA. Peroxidase activity was suppressed by GA₃ treatment and increased by GA₃+T treatment. Although endogenous contents of IAA were increased by the addition of GA₃ and even more by GA₃+T in the media, there was no further increase in coleoptile length, suggesting that garlic coleoptiles are sufficient in their production of IAA.     

Extraction method for increasing antioxidant activity of raw garlic using steam explosion

Novel extraction method for increasing the antioxidant activity of raw garlic was proposed using steam explosion. Raw garlic was hydrolyzed by high temperature (183–258 °C) and pressure steam (10–45 atm), and then crushed by the rapid decompression. The antioxidant activity of raw garlic treated by steam explosion was higher than that of black garlic, i.e. aging garlic. The lowest EC₅₀ value, i.e. the highest antioxidant activity, of extract from raw garlic was obtained at a steam pressure of 45 atm for a steaming time of 5 min, but the highest amount of phenolic compounds, i.e. 93.7 mg-catechin equiv./g-dry raw garlic, was obtained at a steam pressure of 30 atm for a steaming time of 5 min.     

Antibacterial Potential of Garlic-Derived Allicin and Its Cancellation by Sulfhydryl Compounds

Allicin (allyl 2-propenethiosulfinate), an antibacterial principle of garlic, has drawn much attention, since it has potent antimicrobial activity against a range of microorganisms, including methicillin-resistant Staphylococcus aureus. There have been many reports on the antibacterial properties of allicin, but no quantitative comparison of antibacterial activities between freshly prepared garlic extract and clinically useful antibiotics has been performed. To verify the substantial antibacterial effect of aqueous garlic extract, we compared it with those of allicin and several clinically useful antibiotics using two representative bacteria commonly found in the human environment, Gram-positive S. aureus and Gram-negative Escherichia coli. The garlic extract had more potent anti-staphylococcal activity than an equal amount of allicin. In terms of antibiotic potency against Gram-positive and Gram-negative bacteria, authentic allicin had roughly 1–2% of the potency of streptomycin (vs. S. aureus), 8% of that of vancomycin (vs. S. aureus), and only 0.2% of that of colistin (vs. E. coli). The antibacterial activity of allicin was completely abolished by cysteine, glutathione and coenzyme A, but not by non-SH-compounds. The oxygen in the structure (–S(=O)–S–) of allicin therefore functions to liberate the S-allyl moiety, which might be an offensive tool against bacteria.