Abstract:

Effects of different sulfur content on garlic nutrition quality and fresh weight were studied by Hoagland nutrient solution. The main results are as follows: Sulfur could obviously increase quality indices, when sulfur content was 2.25mmol?L-1, the allicin, soluble sugar, free amino acid contents in bulb of two garlic cultivars were higher, which were increased by 48.78%, 176.90%, 87.80%, 44.82%, 127.92 % and 63.58%, respectively, and the allicin, soluble sugar, vitamin C, free amino acid contents in bolt were higher. When sulfur content was 1.50 mmol?L-1, the soluble protein contents in bolt reached maximum, Higher content of sulfur (3.75 mmol?L-1) increased the contents of soluble protein in bulb. With sulfur content increased, the fresh weight of garlic of the two cultivars was increased, when sulfur treatment content was 2.25mmol?L-1, the fresh weight reached maximum.