Study of garlic (Allium sativum L.) Growing technology and variety types used in Serbia and in Hungary

Abstract

The garlic is grown and consumed from the age of pyramids in Egypt (2700-2100 BC ) as a food, spicy and a medicine . Garlic production is high in Asia ( China the first), Latin America, North Africa and in Southern part of Europe. The world production area 1422428 ha, European 103348 ha. Serbia on the top of the 10 European country 7744 ha, In Hungary the garlic area decreased to 1048 ha. The garlic is very important in the Serbian and Hungarian meat industry and kitchen. The aim of the study was to survey the level of growing technology and produced varieties in the garlic farms in the traditional region in Serbia Vojvodina (Vrbica, Torda, Backo Petrovo Selo) and in Hungary Makó and Kalocsa. We analysed the answers of 20 questioners, filled in the farms. The most important were from the 19 questions: - area of the farm, - size of garlic growing, -produced varieties, harvest method,-curing system , -storage method. We also tested the 33 different garlic bulb samples, collected from the farms. We measured the weight of bulb, diameter, cloves number, pealing weight loss, dry material and sulphur content of the samples. We found the big differences in the size of garlic growing area between the countries, in Serbia 0.3-2.8 ha, in Hungary 1-50 ha. The produced varieties in region Kalocsa, village Bátya and Vojvodina local varieties, in region Makó local and import (French , Spain) varieties. The harvest method, curing system, storage method are similar. Only one farm Dombegyház includes the Makó region has complete mechanized garlic growing, curing, store technology. The results of measuring of garlic bulb samples shown no direct correlation among the weight, diameter, cloves number, dry material of the samples. That characteristics genetically determined by variety characteristics. Between weight of bulb and pealing weight loss have a close relationship. The conclusion of the results in the small farms alone can develop the technology. The import varieties have a good quality and high yield, but the local varieties have a highest dry material and sulphur content. To keep the high value of the local varieties in the Serbia and in Hungary need a supported programme.

Keywords

• garlic production
• curing
• harvest
• garlic varieties
• quality parameters
• inner contents