Sulfur, Its Role in Onion Production and Related Alliums
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Abstract:
Unlike other crop species, the Alliums, which include onion (Allium cepa L.), garlic (Allium sativa L.), leek (Allium ampeloprasum L.), shallot (Allium cepa L. var. ascalonicum), and chives (Allium schoenoprasum L.), rely on sulfur for their unique flavor. A variety of sulfur compounds in these plants determines the flavor profile of these crops. This chapter reviews how pungency is tested, fertilizer demands of Allium crops, and how sulfur influences bulb quality and crop growth.Keywords:
Pungency
Bulb
Liliaceae
Allium fistulosum
Taraxacum officinale
Garlic is a vegetable mainly agamically propagated, and it has been dispersed all around the world. Garlic cultivars have been classified in different ecophysiological groups (EG) according to their bulbing requirements. The variability in organosulfur composition (ACSOs), solids content (SC), pungency (PC) and antiplatelet activity (IAA) and the correlation among these traits in garlic clones belonging to three EG was studied. We found variability for ACSOs, SC, PC and IAA between clones belonging to different EG and also among clones belonging to the same EG. Cutivars EG III presented more variability than EG IV for ACSOs, thiosulfinates, allicin and PC, while for SC, EG IV was the most variable. The correlations found suggested that IAA observed was mainly due to organosulfur composition. Finally recommendations about the most suitable cultivars for fresh consumption, pharmaceutical and dehydration industry are made.
Organosulfur compounds
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Alliin
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Allium fistulosum
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Allium fistulosum
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Feulgen stain
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Allium fistulosum
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Administration of the ethanolic extracts of Allium sativum linn (liliaceae) lowered the cholesterol and blood sugar levels of the albino rabbits. The animals treated with higher concentration of the extracts recorded more reduction in cholesterol (115±19.2mg/dL), and blood sugar levels (31.4±31.1mg/dL), with significant reduction in their body weight (P
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Allium species are grown worldwide because of their commercial, nutritional and health value. To seek a high yield and gain much income, farmers apply a large quantity of fertilizer, especially N, which may increase the yield at the cost of quality. A pot experiment was carried out to investigate the growth and pungency (replaced by the enzymatically formed pyruvic acid (EPY)) of Chinese bunching onion (Allium fistulosum L.) as affected by N and S interaction, three levels of N and S were designed as 2, 6, 12 mM and 0.1, 2, 4 mM respectively in solutions of deionized water. Plants were grown in a waterproof place for 15 weeks and then harvested. Results indicated that plant growth and shoot dry matter yield were significantly affected by added N but not by S. Shoot dry weight increased with increasing N supply. Compared to the high N level (12 mM), S nutrition did not increase the shoot EPY content at the other two N levels, but the soluble solids contents (SSC) were relatively higher. Meanwhile, N may promote EPY synthesis and increase total EPY content, especially at a large application quantity. In addition, total N contents of root and shoot were affected significantly by added N but not by S. Total shoot S content had a significant correlation with the EPY content. As a consequence of this study it could be concluded that N nutrition could promote the plant growth, while S nutrition could increase the pungency of Allium species, most important of all, S application could promote total EPY content at a higher N supply rate.
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Nitrogen plays an important role in growth, yield and quality of crops. Excessive application of nitrogen fertilizers causes nitrate accumulation in many plants. Garlic (Allium sativum L.) is an important vegetable in Iran and all over the world. Pungency, as an important character in garlic, is due to sulfur compounds like Alliine. In this study, the effect of two fertilizers (urea and ammonium sulfate) in five levels of Nitrogen (100, 150, 200, 250 and 300 kg N ha -1 ) was studied on yield, Pungency and Nitrate accumulation of garlic cv. Hamedani. Increasing the fertilizing level the leaf number and leaf length increased and the highest values were obtained with 300 kg N ha -1 . No growth differences were observed among various nitrogen fertilizers. The highest yield (16620 kg ha -1 ) and lowest yield (11530 kg ha -1 ) were observed with 200 and 300 kg N ha -1 , respectively. Using higher amounts of Nitrogen, pyruvic acid content (as an index to evaluate pungency) and nitrate accumulation were increased. The largest amount of nitrate accumulation (641 mg/g of dry weight) and pyruvic acid content (52.3 μmol/g of fresh weight) were obtained with 300 kg N ha -1 . There was no significant interaction between source and amount of nitrogen on yield; however, urea and ammonium sulfate were more effective on nitrate accumulation and pungency, respectively. According to the results obtained ammonium sulfate in 200 kg N ha -1 level was the best treatment to access high yield with good pungency.
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Allium fistulosum
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Humic acid promote the conservation of mineral nutritions and as well as stimulate the pungency usually being more prominent in the cloves of garlic bulb. The effect of humic acid application on accumulation of mineral nutritions and pungency in garlic (Allium sativum L.) cv. ‘Gangajali’ was studied. Here, we observed that the maximum concentration of Ca, Fe and S were shown when plants were treated with 400 ppm humic acid. While, in the case of Mg, P and Zn content, the maximum values were observed by application of 200 ppm humic acid. The maximum concentration of K, Cu, Mn were observed when plants were treated with 300 ppm humic acid. Regarding, pungency, content was determined as pyruvic acid development significantly increased with increase in concentration of humic acid applications. Our results also showed significant positive correlations between Mg and P, Mg and Zn, P and Zn, Cu and PAD, and S and PAD, respectively. Based on average values and ANOVA of overall variables, the highest result was observed by application of 300 ppm of humic acid followed by 400 and 200 ppm of humic acid, which may be the proper value addition in garlic bulb by enhancing the mineral nutritions and pyruvic acid development that needs to be studied in the future. Key words: Allium sativum L., humic acid, mineral nutritions, pungency.
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