Medicinal plants - Allium sativum

Garlic cultivation and production

1. Medicinal plants Unit-3 Cultivation of Allium sativum Presented by S.Narthanaa 192BO001 & R.Roja 192BO006 II MSC BOTANY KASC

2. Types of garlic seen in markets Kodaikanal hill Bhima Omkar Bhima Purple Agrifound Parvati - 2 (G-408) Chinese garlic Nilgiri garlic

3. Introduction Common name: Garlic • Assamese: naharu • Hindi: Lahsun , Lahsan , Lassan • Kannada: Belluli • Kashmiri: Ruhun • Malayalam: vellulli • Manipuri: Chanam • Tamil: acanam , Poondu • Telugu : velluli • Urdu: lehsan . Garlic ( Allium sativum L. fam. Alliaceae ) is one of the most researched and best-selling herbal products on the market. The word garlic derives from Old English , garlēac , meaning gar (spear) and leek, as a 'spear-shaped leek' For centuries it was used as a traditional remedy for most health-related disorders. Also, it is widely used as a food ingredient-spices. Garlic's properties result from a combination of variety biologically active substances which all together are responsible for its curative effect. The active ingredients of garlic include enzymes (e.g. alliinase ), sulfur -containing compounds such as alliin and compounds produced enzymatically from alliin (e.g. allicin ).

4. Taxonomy of Allium sativum Scientific classification Kingdom: Plantae Clade: Tracheophytes Clade: Angiosperms Clade: Monocots Order: Asparagales Family: Amaryllidaceae Subfamily: Allioideae Genus: Allium Species : sativum Binomial name: Allium sativum L. (Reference with APG 2016)

5. Description Garlic, Allium sativum , is a root crop (meaning the bulb grows underground) of the family Alliaceae . It is among the oldest of all cultivated plants; in facts, its species name, sativum , means cultivated . Allium sativum is a perennial flowering plant growing from a bulb. It has a tall, erect flowering stem that grows up to 1 m (3 ft ). The leaf blade is flat, linear, solid, and approximately 1.25–2.5 cm (0.5–1.0 in) wide, with an acute apex. It is pollinated by bees, butterflies, moths, and other insects. The leaves are long, narrow and flat like grass . It is a member of the same group of plants as the Onion, Chive, and Leek. The flowers are placed at the end of a stalk rising directly from the bulb, grouped together in a globular head, or umbel, with an enclosing leaf-like structure called spathae , and among them are small bulbils .The plant may produce pink to purple flowers from July to September in the Northern Hemisphere. Garlic flowers, though pretty, were rarely picked as ornament because of their strong odour. If garlic is planted at the proper time and depth, it can be grown as far north as Alaska. It produces hermaphrodite flowers. The bulb of Allium sativum is the only part of the plant eaten . The bulb is odoriferous and contains outer layers of thin sheathing leaves surrounding an inner sheath that encloses the clove. It is compound in nature, consisting of numerous bulbils, known technically as cloves . Often the bulb contains 10 to 20 cloves that are asymmetric in shape, except for those closest to the center . The cloves are grouped together between the membranous scales and enclosed within a whitish skin, which holds them as in a sac.

6. Anatomy of garlic Transverse section of leaf of A. sativum L. with microscopic view Cross section of Bulbs Anatomy Of Clove of Garlic Bulb Clove With Distal And

7. History Originated from Central Asia, garlic have been used as a spice, food and folklore medicine for over 5000 years , and is the most widely researched medicinal plant. Through trade, garlic spread its popularity throughout Asia and eventually to Egypt and Europe. The Age of Exploration helped to propagate the use of garlic to other parts of the world. Today somewhere between 300-400 varieties of garlic cultivate worldwide . In the United States, over 250 million pounds of garlic consumed each year. History of Garlic Sanskrit records the usage of garlic 5,000 years ago. Chinese have used garlic for at least 3,000 years. Aristotle & Hippocrates researched and wrote about garlic for medicinal usage. It was given to the Egyptian labourers when building the pyramids because it was believed to confer strength and protect from disease, it was also widely used by the Romans.

8. Origin and major types Identification of the wild progenitor of common garlic is difficult due to the sterility of its many cultivars, which limits the ability to cross test with wild relatives. Genetically and morphologically, garlic is most similar to the wild species Allium longicuspis , which grows in central and south-western Asia . The " wild garlic", "crow garlic", and "field garlic" of Britain are members of the species Allium ursinum , Allium vineale , and Allium oleraceum , respectively. There are two subspecies of A. sativum , A . sativum var. ophioscorodon (Link) Döll - hard-necked garlic A. sativum var. sativum - soft-necked garlic There are at least 120 cultivars originating from Central Asia, making it the main center of garlic biodiversity.

9. Production of Garlic Garlic production, 2018 Country Production(millions of tonnes ) China - 22.3 India - 1.7 Bangladesh - 0.5 Egypt - 0.3 Spain - 0.3 World - 28.5 The state produces about 3390 tonnes of garlic with productivity of about 6054 kgs per hectare. Tamil Nadu’ s share of garlic production to India during 2000- 2001 to 2009-2010 was 0.39 per cent. Sr No. State Production 1 Rajasthan 582.08 2 Uttar Pradesh 188.61 3 Gujarat 151.01 4 Punjab 73.74 5 Assam 61.61 6 Maharashtra 13.96 7 Himachal Pradesh 8.49 8 Karnataka 5.42 9 Tamil Nadu 3.46 10 Chattisgarh 3.45   Total 1,091.83 Indian Production of Garlic 2017-18 Source: National Horticulture Board ( NHB)

10. Cultivation practices of Allium sativum Harvesting garlic, from Tacuinum Sanitatis , 15th century ( Bibliothèque nationale de France) 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 .

11. 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 soft-neck garlic is generally grown closer to the equator and produces small, tightly-packed cloves .

12. Cultivation- facts The plant can be grown in tropical areas, but only really succeeds at elevations above 500 metres , and preferably below 2,00 metres. I t grows best in areas where annual daytime temperatures are within the range 18 - 30°c , but can tolerate 7 - 35°c. It is able to tolerate temperatures down to at least - 10°c. It prefers a mean annual rainfall in the range 750 - 1,600mm , but tolerates 500 - 2,700mm . Succeeds in most soils but prefers a sunny position in a moist light well-drained soil. Prefers a pH in the range 6 - 6.6 , tolerating 5 - 8.5. Dislikes very acid soils The bulb is liable to rot if grown in a wet soil The plant takes 90 - 180 days from planting to harvesting. Yields are within the range of 5 - 10 t/ha The bulbs should be planted deeply. Whilst bulb formation occurs in response to increasing day length and temperature, it is also influenced by the temperature at which the cloves were stored prior to planting.

13. In India-Tamil nadu Varieties: There is no distinct variety of garlic. Local varieties are either white in colour and have fairly big bulbs with a better keeping quality and a higher yield or red in colour with pungency. Tamil Nadu Agricultural University has recently released one improved variety by clonal selection viz., Ooty 1 Garlic . It is a high yielder ( 17t/ha ) with a shorter duration of 120 to 130 days. The bulbs are big sized weighing 20 to 30g and each bulb has 22 to 25 cloves , which are dull white in colour . Propagation: Garlic is propagated by cloves. All the cloves are planted except the long slender once in the centre of the bulb. Bulbs with side growth should be discarded. Healthy cloves or bulbils free from disease and injuries should be used for sowing and about 150 to 200 kg cloves are required to plant one hectare. They are sown by dibbling or furrow planting. Dibbling : The field is divided into small plots convenient for irrigation Cloves may be dibbled 5 to 7.5cm deep, keeping their growing ends upwards. They are laced 7.5cm apart from each other in rows of 15cm apart and then they are covered with loose soil. June-July and October-November are the normal planting seasons for garlic. Furrow planting : The furrows are made 15 cm with hand how or a cotton drill. In these furrows, cloves are dropped by hand 7.5 to 10 cm apart. They are covered lightly with loose soil and a light irrigation is given .

14. Manures and fertilisers About 25 tonnes of farm yard manure is applied as a basal dose along with 60kg Nitrogen and 50 kg in each of Phosphorus and Potash . Forty five days after planting 60kg Nitrogen is applied again as top dressing . Irrigation: First irrigation is given after sowing and then field is irrigated every 10 to 15 days depending upon the soil moisture availability. There should not be any scarcity of moisture in the growing season, otherwise, the development of the bulbs will be affected. The last irrigation should be given 2 to 3 before harvesting for making it easy without damaging the bulbs. In South India hills, they are mostly grown as a rain fed crop . Intercultural operations First inter-culture is given with hand hoe one month after sowing. Second weeding is given one month after the first (about two and half months from sowing) loosens the soil and helps in the setting of bigger and well filled bulbs. The crop should not be weeding out or hoed at a later stage because this may damage the stem and impair the keeping quality.

15. Harvesting Garlic is a crop of 4 ½ to 5 months duration. When the leaves start turning yellowish or brownish and show signs of drying up, the crop is ready for harvest. The plants are then pulled out or uprooted with a country plough and are tied into small bundles which are then kept in the field or in the shade or 2-3 days for curing and drying so that the bulbs become hard and their keeping quality is improved. The bulbs may be stored by hanging them on bamboo sticks or by keeping them on dry sand on the market, the dried stalks are removed and bulbs are cleaned. Well cured garlic bulbs can be kept for 1 to 1 ½ months in an ordinary well ventilated room. If dust smoke is given to it, the bulbs can be stored for 8 to 10 months . They can also be stored at 320F with 60% R.H. Average yield level is 6 to 8 t/ha . Plant protection: Trips cause withering of the leaves. Application of methyl demeton 25EC 1 ml/litre will check the incidence. Leaf spot is the most important disease. Spraying Dithane M-45 at fortnightly intervals at 2.5g in one litre of water is recommended.

16. Storage Domestically, garlic is stored warm [above 18 °C (64 °F)] and dry to keep it dormant (to inhibit sprouting). It is traditionally hung; softneck varieties are often braided in strands called plaits or grappes . Peeled cloves may be stored in wine or vinegar in the refrigerator. Commercially , garlic is stored at 0 °C (32 °F), in a dry, low-humidity environment. Garlic will keep longer if the tops remain attached. Garlic is often kept in oil to produce flavored oil; however, the practice requires measures to be taken to prevent the garlic from spoiling which may include rancidity and growth of Clostridium botulinum .[52] Acidification with a mild solution of vinegar minimizes bacterial growth.[52] Refrigeration does not assure the safety of garlic kept in oil, requiring use within one month to avoid bacterial spoilage.[52] Garlic is also dried at low temperatures, to preserve the enzymatic activity and sold and kept as garlic granules, and can be rehydrated to reactivate it. Stored garlic can be affected by Penicillium decay known as ”blue mold ” (or ”green mold ” in some locales), especially in high humidity.[54] Infection may first appear as soft or water-soaked spots, followed by white patches (of mycelium) which turn blue or green with sporulation.[55] As sporulation and germination are delayed at low temperature, and at -4 deg. C are inhibited entirely,[56] in refrigerated cloves one may only see the white mycellium during early stages. Penicillium hirsutum [57] and Penicillium allii [58] are two of the predominant species identified in blue mold .

17. Packaging:

18. Garlic in Tamil nadu Garlic cultivation in natural farming methods: Varieties: Mettupalayam type (100 days) Ooty 1 (130 days) Season: Karpokam : (April - May) Kataipokam : (October - November) Soil and weather: Silt clay loam soil with water filter facility is suitable for cultivation. Cold weather is enough for cultivation. Seed and Seeding: To plough the land. Bars can be prepared 15 cm space. Planting should be done at 7.5 cm space. Seed rate: 1750 kg / ha Seed treatment: Garlic seeds should be dip 1 hour with 3% Panchagavya , tacakavya , 4% Pseudomonas florasence , 4% Trichoderma viride , 4% Azospirillum and 4% Phosphobacteria solution and then dry it in shade.

19. Fertilizer application Planting the Green fertilizer and lupine in the field and soil tillage should be done at the time of flowering. Well-decomposed farmyard manure 50 t / ha can be applied while preparing to land at the scale. Biologically decomposed manure 5 ton / ha can be applied while preparing the land. Vermicompost 5 tons / ha to be applied when preparing to land at the scale. 5 tons of mushroom compost manure is to be applied. Also Phospobacteria , Azospirillum 5kg/ha with 50kg well decomposed farmyard manure can be applied while preparing the land. Cowdug manure 75g/ha mix with 40 L water and make a solution and spray this solution while preparing the land.

20. Growth regulators Panchgavya and dasakavya 3% solution is to spray 3 times for 15 days. 10 % vermicompost fertilizer a month after sowing Dithering to spray 3 times at intervals of 15 days. Cow horn silica: 250 g / ha dissolved in 100 liters of water to spray for foliar application at the 65th day after planting. Manchariyan tea extracts (5%) a month after sowing to spray 3 times at intervals of 15 days.

21. Crop Protection Insects: Thrips : Spray Neem oil 1 to 3 %. Spray 10% Need seed juice 45, 60, 75th day after planting. In 10 liters of water, add 300ml Dasakavya and 30 ml Nilgiri oil to spray 3 times for 15 days. White Nematode: Summer tillage can be controlled the mother pests and cocoons. Light traps can be fitted at night in April-May in the field. In the morning hours to destroy the beetles by hand. 3rd stage larvae July- August months, taking the hand to destroy. Metarizium anisopili 20 kg / ha to be applied when preparing to land at the scale.

22. Diseases: Smut disease: Agni hotra ash (200 g Agni hotra ashes mixed with 1 liter of cow urine after being held for 15 days dissolved in 10 liters of water and spray) a month after planting spray 3 times in a month interval. Spray 3% Dasakavya solution for 3 times at 15 days interval. Soil borne diseases: Garlic rot disease Trichoderma viride @ 5 kg / ha can be applied. Pseudomonas florascens 5 kg / ha can be applied. To control the disease Pseudomonas solution can be applied the root for 7 days. Vermicompost 5 tons / ha to be applied when preparing to land at the scale.

23. Rubber nature of Garlic Nilgiris , Kodaikanal in Tamil Nadu, such mountain areas white garlic is cultivated in 500 hectares. For some years, the white garlic in these mountain areas, garlics without solid it like rubber ball such as compressibility, caused major loss on sale to farmers. In many cases, pre-harvest sprouting and garlic spread, so the quality will reduce and the farmers forced to sell at low prices too. White Garlic does not reach the rubber nature by the fungus or germs, which can spread disease. Garlic cultivation done in the soil which can be containing more nutrients, applied high level of nitrogen fertilizers, particularly application of urea, high quantity of irrigation possible to improper growth of plant and result for garlic’s rubber nature. Garlic teeth does not attained soild besides the inside the teeth the production of vein leaves finally garlic obtained rubber nature .

24. Medicinal History of Garlic In traditional Chinese medicine, Islamic medicine, folklore medicine and the Ayurvedic system of medicine, several spices and herbs including garlic are described to possess medicinal properties In China, garlic tea has long been recommended for fever, headache, and cholera . In rural Japan, miso-soup containing garlic is used as remedy for the common cold with headache, fever and sort throat. The Egyptian medical Codex Eber papyrus dating to about 1550 B.C., includes 22 therapeutic formulations that mention garlic as an effective remedy for a variety of ailment including heart problems, headache, bites, worms and tumors . Dioscorides wrote of garlic ability to “clear the arteries” dated back to the first century A.D. It is reported that in ancient Egypt , the workers who had to build the great pyramids were fed their daily share of garlic as a form of healthy prolongation. From the Roman antiquity through World War I, garlic poultices were used to prevent wound infections

25. Early 1853, the famous microbiologist, Louis Pasteur , performed several original work showing that garlic could kill bacteria . In 1916, the British government issued a general plea for the public to supply it with garlic in order to meet wartime needs. Garlic was called “ Russian penicillin ” during World War II because, after running out of antibiotic, the Russian government turned to this ancient treatment for its soldiers . After World War II, Sandoz Pharmaceuticals manufactured a garlic compound for intestinal spasms, and the Van Patten Company produced another for lowering blood pressure.

26. Medicinal values

27. Medicinal Components Medicinal portion of garlic is the bulb Thiosulfanates ( sulfur compounds) are main components of garlic Odor of garlic is caused by enzymatic breakdown of alliin into allicin Allicin is one of the most active ingredients. Allicin : Has antimicrobial activity to inhibit growth against gram- positive & gram-negative bacteria: Bacteria: Helicobacter pylori Interferes with the hepatic metabolism of cholesterol to reduce it. Alliin reacts with enzyme allinase to form allicin Allicin inhibits an enzyme vital to cholesterol production Lowers LDL lipoproteins & raises HDL lipoproteins Works as anticoagulant by inhibiting platelet aggregation Protect endothelial tissue from oxidized low-density lipoprotein injury

28. Ajoene Reduces platelet stickiness Interferes with with hepatic metabolism of cholesterol to reduce serum cholesterol Antiviral activity against HIV Diallyl Sulfide May raise levels of glutathione S- transferase , which detoxifies carcinogens Has antiviral properties and inhibits herpes simplex, HIV, & cytomegalovirus

29. Other Actions of Garlic Antioxidant activity Mediates nitric oxide synthase activation, which helps restore endothelial function. Improves the elasticity of blood vessels & reduces atherosclerotic heart disease (ASHD) & blood pressure Inhibits inflammatory prostaglandins Nutritional Ingredients: Common food & spice used in Chinese, French, Thai, Cajun, Italian, and many others. Minor source of selenium, chromium, potassium, germanium, calcium, iron, & vitamin A, B, & C

30. Toxicity, Contraindications, & Side Effects No toxicity in average doses Some concerns about consumption of garlic before surgery Studies show a brief inhibition of platelet aggregation – patients don’t need to worry about reduced clotting Person allergic to garlic or allium should avoid using garlic Flatulence, diarrhea , vomiting, bloating, distress GI disturbance Allergic reactions Body and Breath odor Headache, insomnia, fatigue, & vertigo Topical Garlic may cause skin irritation Stimulates asthma, shortness of breath Tachycardia (increased heart rate)

31. Commercial products