Beato, V.M., Orgaz, F., Mansilla, F. and Montaño, A. (2011) Changes in Phenolic Compounds in Garlic (Allium sativum L.) Owing to the Cultivar and Location of Growth. Plant Foods for Human Nutrition, 66, 218-223.
https://doi.org/10.1007/s11130-011-0236-2

has been cited by the following article:

• TITLE: Comparative Analysis of Various Strains of Plant Growth Promoting Rhizobacteria on the Physiology of Garlic (Allium sativum)

  AUTHORS: Shiza Tariq, Asghari Bano, Naeem Khan

  KEYWORDS: Garlic, Plant Microbe Interaction, Rhizobacteria, PGPR, Plant Physiology, Pseudomonas putida, Pseudomonas stutzeri and Bacillus cereus

  JOURNAL NAME: Natural Science, Vol.15 No.3, March 20, 2023

  ABSTRACT: Garlic is a most important medicinal herb belonging to the family Liliaceae. Both its leaves and bulb are edible. The current study was based on evaluating the growth promoting potential of plant growth promoting rhizobacteria (PGPR) on garlic (Allium sativum L.) growth and biochemical contents. Garlic cloves were inoculated with 3 kinds of PGPRs, Pseudomonas putida (KX574857), Pseudomonas stutzeri (Kx574858) and Bacillus cereus (ATCC14579) at 108 cells/mL prior to sowing. Under natural conditions, plants were grown in the net house. The PGPR significantly enhanced % germination, leaf and root growth and their biomass also increased the diameter of bulb and fresh and dry weight. The flavonoids, phenolics, chlorophyll, protein and sugar content were also significantly increased due to PGPR inoculation. The Pseudomonas stutzeri was found most effective for producing longer leaves with moderate sugar, high flavonoids (129%) and phenolics (263%) in bulb over control (Tap). The Pseudomonas putida exhibited a maximum increase in bulb diameter and bulb biomass with maximum phenolics and flavonoid contents.