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This study was carried out to investigate the food value and postharvest physiological characteristics of wild garlic (Allium victorialis var. platyphyllum) classified as wild functional vegetable groups. For the food value, contents of ascorbic acid and pyruvic acid in leaves were determined at two...

This study was carried out to investigate the food value and postharvest physiological characteristics of wild garlic (Allium victorialis var. platyphyllum) classified as wild functional vegetable groups. For the food value, contents of ascorbic acid and pyruvic acid in leaves were determined at two different origins, three growth stages, and three leaf parts. Their mean contents were evaluated as about 200 ㎎/100 g F.W. for ascorbic acid and about 100 ㎛ol/g F.W. for pyruvic acid, and were estimated to higher as compared with other leaf vegetables. As results of determining of the postharvest physiological characteristics of wild garlic, it was found that respiration rate was very stable and the production of ethylene was very small during 24 hours after harvest. Additionally, food value such as contents of ascorbic acid and pyruvic acid was well maintained, and transpiration and chlorophyll degradation were also restricted over 30 days during storage with treatments of PE film packaging and low temperature. From the experimental results, wild garlic could be a very useful functional vegetable crop in Korea.

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