Advances in Research on Chemical Components in Garlic(Amum sativum)and Mechanism of Their Inhibitory Reaction with Pathogens in Plants

ACTA HORTICULTURAE SINICA ›› 2004, Vol. 31 ›› Issue (2): 263-268.

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Advances in Research on Chemical Components in Garlic(Amum sativum)and Mechanism of Their Inhibitory Reaction with Pathogens in Plants

Song Weiguo;Li Baoju;Liu Kaiqi

( Institute of Vegetables and Flowers，Chinese Academy of Agricultural Sciences，Beijing 100081，China； College of Plant Protection，Shandong Agricultural University，Tai'an 271018，China； Department of Plant Protection，Zhongkai Agricultural Institute ofGuangdong，Guangzhou 510230，China)

Received:2003-05-26 Revised:2003-08-13 Online:2004-04-25 Published:2004-04-25

Abstract

Abstract: A number of nutritional components are produced enzymatically and chemically in bulbs of garlic(Allium sativum)． Garlic extracts have antifungi and antibacteria activities． Allicin and many other antimicrobial sulfur containing compounds in garlic extracts are produced from alliin by co-operation of alliinase．Several of them such as alkylsulfides in garlic oil,allicin and ajoene and so on can inhibit growth of a lot of pathogens by reacting with their cysteine，inactivating the thio-containing enzymes or afecting the
metabolish of lipids．

Key words: Garlic, Chemical components, Inhibitory reaction, Pathogens in plants, Mechan ism

CLC Number:

S 633．4

Song Weiguo;Li Baoju;Liu Kaiqi . Advances in Research on Chemical Components in Garlic(Amum sativum)and Mechanism of Their Inhibitory Reaction with Pathogens in Plants[J]. ACTA HORTICULTURAE SINICA, 2004, 31(2): 263-268.

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Advances in Research on Chemical Components in Garlic(Amum sativum)and Mechanism of Their Inhibitory Reaction with Pathogens in Plants

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