임간재배환경에 따른 산마늘의 아미노산, 무기질 및 휘발성 성분 변화
Changes in Amino acids, Minerals and Volatile Composition of Wild Garlic according to Forest Cultivation Environment
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Background: Wild garlic (Allium victorialis var. platyphyllum Makino) is a useful wild vegetable with excellent texture and good profitability. It is produced in an environmentally friendly manner through forest cultivation. At present optimal cultivation conditions remain to be identified. We investigated the impact of inorganic nutrients available to wild garlic grown in various environ- ments on free amino acid and volatile compounds content. Methods and Results: While minerals available to wild garlic grown in a given cultivation envi- ronment were observed to vary with plot and cultivation year, no trend was identified. Free amino acid content varied significantly among cultivation plots, and was especially high in Chamaecy- paris obtusa (Siebold and Zucc.) Endl. (CO) forest. Wild garlic free amino acid content increased rapidly during storage in its year after cultivation. Nineteen to twenty types of volatile compounds were detected. The main volatile compounds were sulfur compounds such as dimethyl trisulfide, disulfide, and methyl 2-propenyl. Little variation in total content by cultivation region was noted; however, differences in specific components were found. Conclusions: These results can inform effective production of high-quality wild garlic by aiding in selection of an appropriate vegetation community for wild garlic cultivation.
Abstract
Background: Wild garlic (Allium victorialis var. platyphyllum Makino) is a useful wild vegetable with excellent texture and good profitability. It is produced in an environmentally friendly manner through forest cultivation. At present optimal cultivation conditions remain to be identified. We investigated the impact of inorganic nutrients available to wild garlic grown in various environ- ments on free amino acid and volatile compounds content. Methods and Results: While minerals available to wild garlic grown in a given cultivation envi- ronment were observed to vary with plot and cultivation year, no trend was identified. Free amino acid content varied significantly among cultivation plots, and was especially high in Chamaecy- paris obtusa (Siebold and Zucc.) Endl. (CO) forest. Wild garlic free amino acid content increased rapidly during storage in its year after cultivation. Nineteen to twenty types of volatile compounds were detected. The main volatile compounds were sulfur compounds such as dimethyl trisulfide, disulfide, and methyl 2-propenyl. Little variation in total content by cultivation region was noted; however, differences in specific components were found. Conclusions: These results can inform effective production of high-quality wild garlic by aiding in selection of an appropriate vegetation community for wild garlic cultivation.