Evaluation of morphology, nutritional composition, and bioactive compounds in purple garlic bulbs across Northern China

IF 3.9 2区农林科学 Q1 HORTICULTURE

Scientia Horticulturae Pub Date : 2025-07-23 DOI:10.1016/j.scienta.2025.114292

Xuemei Xiao , Yiqiong Cui , Ju Li , Mingming Sun , Chaosheng Zhao , Jie Wang , Khuram Shehzad Khan , Jihua Yu

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引用次数: 0

Abstract

Purple garlic is known for its intense spicy flavor and high pharmaceutical value. However, comprehensive quality assessments of its properties remain limited. This study collected five purple garlic varieties from different Chinese production regions and evaluated their morphological and nutritional characteristics. The results showed that there were significant differences in appearance and nutritional quality among five varieties of purple garlic (PG). Jinxiang PG had the largest fresh weight with 93.23 g, and Minle PG had the best bulb color with the a* value of 6.70. The highest soluble sugar, soluble protein, dry matter and allicin content was observed in Ledu PG. Among 11 mineral elements, S and Se was functional and special for garlic, the highest of that was found in Minle PG, significantly 40.96 % and 85.33 % higher than Ledu PG. Based on LC-MS, 21 amino acids components were detected, and Jinxiang PG exhibited the highest total amino acids contents, with a 51.87 %, 26.41 %, 50.37 %, and 67.22 % increase over Gengzhuang PG, Zhongmou PG, Ledu PG and Minle PG.. PCA analysis revealed that the five varieties were independent of each other spatially in terms of nutritional trait, suggesting that each variety had its own unique quality characteristics. Correlation analysis indicated there was a close relationship between garlic quality and environmental factors. The study findings can guide agricultural practices and market strategies for purple garlic, empowering stakeholders with region-specific quality data to optimize production and consumption choices.

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中国北方紫蒜鳞茎形态、营养成分和生物活性成分的评价

紫蒜以其浓郁的辣味和较高的药用价值而闻名。然而，对其性能的综合质量评估仍然有限。本研究收集了中国不同产区的5个紫蒜品种，对其形态和营养特性进行了评价。结果表明，5个紫蒜品种在外观和营养品质上存在显著差异。鲜重最大，达93.23 g；球茎颜色最好，a*值为6.70；最高的可溶性糖、可溶性蛋白质、干物质和蒜素内容以PG。11中矿物元素,年代和Se是功能和特殊的大蒜,被发现在民乐PG最高,显著高于以40.96%和85.33% PG。基于质21个氨基酸组件被检测到,和金乡PG展出总氨基酸含量最高,51.87%,26.41%,50.37%,和67.22%的增长在Gengzhuang PG, Zhongmou PG,乐都PG和民乐PG..主成分分析表明，5个品种的营养性状在空间上是相互独立的，表明每个品种都有自己独特的品质特征。相关分析表明，大蒜品质与环境因素关系密切。研究结果可以指导紫蒜的农业实践和市场战略，为利益相关者提供特定区域的质量数据，以优化生产和消费选择。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Scientia Horticulturae 农林科学-园艺

CiteScore

8.60

自引率

4.70%

发文量

796

审稿时长

47 days

期刊介绍： Scientia Horticulturae is an international journal publishing research related to horticultural crops. Articles in the journal deal with open or protected production of vegetables, fruits, edible fungi and ornamentals under temperate, subtropical and tropical conditions. Papers in related areas (biochemistry, micropropagation, soil science, plant breeding, plant physiology, phytopathology, etc.) are considered, if they contain information of direct significance to horticulture. Papers on the technical aspects of horticulture (engineering, crop processing, storage, transport etc.) are accepted for publication only if they relate directly to the living product. In the case of plantation crops, those yielding a product that may be used fresh (e.g. tropical vegetables, citrus, bananas, and other fruits) will be considered, while those papers describing the processing of the product (e.g. rubber, tobacco, and quinine) will not. The scope of the journal includes all horticultural crops but does not include speciality crops such as, medicinal crops or forestry crops, such as bamboo. Basic molecular studies without any direct application in horticulture will not be considered for this journal.