세계 각지에서 수집된 마늘 유전자원의 주요 생리적 특성과 RAPD 페턴과의 관련성을 검토하기 위하여 분석한 결과는 다음과 같다. 84개의 수집마늘의 생리적 특성들에 의한 다변량 해석의 결과 10개의 품종군으로 구분되어졌고 어느 품종군에도 속하지 않은 계통이 9개였다. 조만성은 주로 중국, 일본, 한국에서 수집된 마늘들에서 조생종마늘이 많았고 유럽원산의 마늘들에서는 만생형 품종이 많았으며 RAPD 마커 WE6 l1,630과 상당한 관련을 보였다. 이차생장은 거의 대부분의 마늘들에서 나타나는 경향을 보였으나 동유럽지역 수집종에서 발생율이 높은 경향을 보였고 네팔을 중심으로 한 지역종들은 이차생장이 발생하지 않았다. 인편미분화는 유럽원산의 마늘들에서 많은 발생율을 보였지만 표지인자를 찾기는 어려웠다. 추대성은 RAPD마커 WF701,400에서 벤드가 나타난 마늘은 추대종 마늘이었다. 마늘 임성과 관련 된 RAPD 마커 는 WF641,400이 었으며 임성마늘에서 벤드가 나타났다.

Garlic is an important condimental vegetable which has many minerals and numerous organic sulfur compounds. Owing to these components, garlic has many medicinal properties and physiological activities on human health. It can lower sect lipid levels and reduce the severity of cholesterol-induced atherosclerosis. And it appeals to protect against mutagenic and carcinogenic effects. Today's our eating habit is concentrated on the physiological function in floods rather than their taste or mutagenic. To improve garlic's value as a flood or a vegetable, further scientific researches about its volatile and nonvolatile sulfur compounds through the biochemical approach are needed. In addition to that, both areas that the development of garlic-processed goods and utilization of garlic as materials for medicine must be actively studied.

This study was conducted to blow the effect of postharvest physiological changes on garlic quality according to its ecotypes and storage temperatures. The changes of water, total soluble solids, crude stein, md total fructans were measured and the rates of respiration and sprouting were analyzed during storage at 20 and 30. The decrease of water content and the increase of total soluble solids were reversely appeared during garlic storage. The crude protein content was gradually increased during storage but total fructan content was decrased. The respiration late was maximized at 60days after storage and the spouting rate was gradually increased. In the aspect of ecotypic characteristics, the water content, fructan content and sprouting rate were higher in 'Namdo' cultivar than those of southern type. The high storage temperature (30) controlled spouting and loss of fructan, and it was effective to maintain the garlic quality.

Biochemical property changes of garlic during various storages and marketing after storage were investigated. Content of enzymatic pyruvic acid increased by room and low temperature storage but decreased by CA and MA storage. Fructan contents decreased rapidly by low temperature storage, but restrained decrement by CA and MA storage. Free sugar increased during storage, but did slowly by room temperature storage. Green pigment development was observed when garlics stored for 90days at low temperature were processed into crushed form. This discoloration was small for garlics stored in CA and MA, and never occurred for room temperature stored garlics. When marketed after storage, content of enzymatic pyruvic acid decreased in garlic stored in room and low temperature storage, but increased in garlics which decreased during CA and MA storage. Fructan contents deceased but free sugar contents continuously increased with marketing period. Green pigment development decreased in crushed garlic after 30days at room temperature marketing, but increased in low temperature marketing with marketing time progress.

To find out suitable storage and marketing condition, northern type 'seosan' garlic was stored for 3 months at controlled atmosphere(CA), modified atmosphere(MA), low(0~1) and room temperature(205), and then marketed at low(2~3) and room temperature (205)after storage. The physiological properties of garlic were investigated among treatments. The garlic respiration increased after 2 months at room temperature storage, which seem to be dormancy break time. During storage of garlic by CA, MA condition, sprouting and weight loss were prevented effectively by suppress of respiration, and hardness was maintained higher then those of the others. Decay rate occurred 8.1% at room temperature storage, 2% at MA storage but didn't occurred at CA and low temperature storages. When marketed at room and low temperature after storage, increment of respiration and sprouting were delayed, and changes of weight and hardness were low in garlics stored at CA and MA. Decay rate occurred high in garlics stored at MA and room temperature.