Effect of vermicompost on yield, quality and antibacterial activity of garlic. release_e62qh3zhx5emjdbdzcn4m6kzzm

by V. Yatsenko, O. Ulianych, S. Shchetyna, G. Slobodyanyk, N. Vorobiova, Z. Kovtunyuk, L. Voievoda, V. Kravchenko, O. Lazariev

Published in Ukrainian Journal of Ecology by Oles Honchar Dnipropetrovsk National University.

p499-504 (2019)


We studied the influence of humus and different norms of vermicompost on the yield, nutritional value, and antibacterial properties of common garlic (Allium sativum L.). The use of the vermicompost caused an increase in the garlic yield by 1.7-3.9 t ha-1 for cultivar "Prometei" compared to the control "Sofiiskyi" and by 2.2-5.2 t ha-1 in relation to the control of cultivar "Prometei". It was established that the calory content could increase up to 22.68 g 100 g1 of fresh weight with vermicompost manure 5 t ha-1, and the total content of sugar is increasing by 21.52-40.81% depending on the cultivar. The content of vitamins increased alongside with rate of vermicompost introduction. We also revealed the influence of variety factor on the accumulation of vitamins. The antibacterial effect of the garlic essential oils against Staphylococcus aureus, Escherichia coli and Bacillus subtilis was significant; the diameters of the inhibition zone were for S. aureus 21.35-27.10 mm, for E. coli - 16.97-26.46 mm, and for B. subtilis - 16.42-25.36 mm. The number of Mycobacterium smegmatis colonies decreased by 23.96-43.44%. This study has been proved that garlic juice had considerable antibacterial effect on the studied bacteria (S. aureus, E. coli and B. subtilis); therefore, it can replace chemical antibiotics that have undesirable effects on the body, like allergy and antimicrobial resistance. Our data shows that using of vermicompost was more effective than humus.
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Date   2019-12-05
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