Physiochemical and Antimicrobial Activity of Garlic Cultivar
Physicochemical and antimicrobial activities of 12 different garlic cultivars were investigated. Width and weight of California late cultivar (60.44mm, 53.73g) was the biggest and heaviest but Changyoung cultivar (44.04mm, 25.15g) was the smallest and lightest among the variety of garlic. The range of L, a and b color characteristics of garlic surface from different variety were 84.13∼90.56, –1.10∼0.77 and 18.24∼26.61, respectively. Shear force was the lowest in California early, but 94-12-2 cultivar (4211.35cm/kg2) was higher than another cultivars. Soluble solid range was 6.40∼11.33 %brix, and Changyoung cultivar was the highest than the others, significantly. pH of garlics from different cultivar were 5.57∼6.53. Total thiosulfinate content of California late cultivar (146.05mM/g) was higher, but Italy cultivar (93.23mM/g) was lower than the others. Total pyruvate content was the highest in Yugo cultivar (162.50 μ M/g) and the lowest in California early cultivar (147.41μM/g).
Key words - Antimicrobial activities, Garlic, Cultivar, Total pyruvate, Total thiosulfinate