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The Journal of Horticultural Science & Biotechnology
Vol. 82 No: 1
Title:
Genotype, nitrogen fertility and sulphur availability interact to affect flavour in garlic (Allium sativum L.)
Authors:
O. HUCHETTE, I. ARNAULT, J. AUGER, C. BELLAMY, L. TRUEMAN, B. THOMAS, S.J. OCHATT and R. KAHANE
pp: 79-88
Abstract:
Experiments were carried out to investigate the influence of combined nitrogen (N) and sulphur (S) fertility on the organosulphur compound content of garlic bulbs, especially alliin, as a specific flavour quality trait related to the health-value of garlic. Three cultivars, ´Printanor`, ´Morasol` and ´Messidrôme`, were grown in the greenhouse and in vitro. Sulphur was increased in the macronutrients within the range 0 - 144 mg l-1. Numerous combinations of both S and N were tested in vitro. In the greenhouse, increasing N levels, from 184.8 mg l-1 to 856.8 mg l-1, were tested with a single high level of S (128 mg l-1). Increasing S alone did not affect the growth or bulb weight of any garlic cultivar, but slightly increased the alliin content of bulbs. No symptoms of S deficiency were observed under greenhouse conditions, although the same garlic cultivars grown in vitro at 0 mg S l-1 clearly suffered, their size being greatly reduced. This suggests an important role for S contamination, such as atmospheric S, in the process of S absorption by garlic plants, which is discussed. Increasing N levels significantly accelerated garlic maturity and decreased bulb yield. The effect of N on the organosulphur compound content of bulbs was cultivar-dependent, but alliin accumulation was not enhanced. ´Printanor` and ´Morasol` had the highest alliin levels and were negatively influenced by increasing N, while a slight synergistic effect of S and N was observed on ´Messidrôme`. ´Messidrôme` also had the highest flavour potential when including precursors, and was more efficient in accumulating S into organosulphur compounds. It is therefore advisable to choose the most appropriate variety, and to adapt the N × S fertilisation regime according to the environment, in order to produce garlic with the highest health-value.
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