Chemical composition and quality of various garlic (Allium sativum L.) genotypes cultivated in Greece

Garlic (Allium sativum L.) is an important vegetable crop in Greece, with many areas being specialized in garlic cultivation through the last decades and considered as the main production areas of the crop in Greece. However, despite the significance and the high annual income of this crop there is a decreasing trend in total cultivated area, whereas the local genotypes that used to be cultivated and adapted in certain areas are gradually neglected in favour of new imported genotypes. In the present study, 11 garlic genotypes were assessed for their chemical composition and quality features, collected from local farmers from the main garlic cultivation regions of Greece. All the samples were assessed for their chemical composition and nutritional value (organic acids, dry matter content, sugars content and fatty acids composition). From the results of the present study, significant differences in quality features were observed, indicating the significance of genetic variability and the importance of preservation of genetic material for this specific crop.