Vol. 19 No. 3-4 (2013)

Articles

Content of mineral- and sulphur compounds in Hungarian and French garlic varieties

Published July 25, 2013
Authors
J. Iváncsics
University of West Hungary, Faculty of Agriculture and Food Sciences, Institute of Plant Sciences. H-9241, Mosonmagyaróvár
, Cs. Gombkötő
University of West Hungary, Faculty of Agriculture and Food Sciences, Institute of Plant Sciences. H-9241, Mosonmagyaróvár
, N. Gombkötő
University of West Hungary, Faculty of Agriculture and Food Sciences, Institute of Plant Sciences. H-9241, Mosonmagyaróvár
, Á. Máthé
University of West Hungary, Faculty of Agriculture and Food Sciences, Institute of Plant Sciences. H-9241, Mosonmagyaróvár
View
Keywords
garlic diallyl sulfone microelements minerals
How to Cite
Selected stlye: APA
Iváncsics, J., Gombkötő, C., Gombkötő, N., & Máthé, Á. (2013). Content of mineral- and sulphur compounds in Hungarian and French garlic varieties. International Journal of Horticultural Science, 19(3-4), 61–65. https://doi.org/10.31421/IJHS/19/3-4./1105
License

Copyright (c) 2018 International Journal of Horticultural Science

This is an open access article distributed under the terms of the Creative Commons Attribution License (CC BY 4.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

In our days about 2 million tons of garlic are grown in the world. Garlic was used as medicine already in ancient Egypt. It contains approx 33 sulfur compounds, several enzymes, 17 amino acids and minerals. We determined the content of diallyl sulfone, boron, calcium, copper, iron, potassium, magnesium, natrium, phosphorus and zinc in fi ve garlic varieties (3 French, 2 Hungarian). We searched if there were signiffi cant differences between the varieties.

Downloads

Download data is not yet available.

Metrics

Metrics Loading ...