Agricultural effect of garlic extract

Garlic is rich in natural antibacterial substances, and its main component is allicin. It is reported that the application of garlic extract in crop cultivation can not only control diseases and insect pests, but also promote the growth and development of crops; when applied to plant tissue culture, tissue culture can effectively prevent tissue culture from being contaminated; applied to the preservation of agricultural products, it is both reliable and safe. Its application method and effect are introduced as follows:

First, prevention and control of crop diseases and insect pests. According to relevant domestic research, using 1% Mel 3% garlic extract to soak peanut seeds (or spraying in the field) can reduce the loss of rotten buds and rotten seedlings of early spring peanuts by more than 36.4%; when used in watermelon seed soaking treatment, its effect on the prevention and control of Fusarium wilt and rust is better than that of chemical pesticides such as Weiling Ling; for root soaking treatment of tomato seedlings (about 5 minutes), it can effectively control root nematodes and other hazards. It is also reported that the mixture made of allicin in the United States can effectively control rice blast.

Second, promote crop growth and development. According to the study, soaking cucumber seeds with 2% garlic solution can significantly promote the radicle elongation and growth of cucumber seeds, and the radicle length of cucumber seeds is 23.7% longer than that of the control. After treatment of peanuts (seed soaking or spraying), garlic solution contains sulfur and can promote the absorption and utilization of the "three elements" of peanuts, which can not only reduce the occurrence of diseases, but also increase production (an average of 9.4%).

Third, prevent tissue culture from being contaminated. According to the experiment of tissue culture of lily, adding 2% garlic solution to its culture medium can inhibit and kill harmful miscellaneous bacteria (fungi and bacteria) on the culture, so as to effectively avoid the contamination of tissue culture and improve the success rate of tissue culture.

Fourth, the preservation and preservation of agricultural products. Garlic extract is a kind of natural preservative without chemical pollution, which contains allicin, which has strong inhibitory effect on a variety of spoilage bacteria or fungi. If the fresh meat is impregnated with 5% garlic solution, it can be kept fresh for 3 days at a temperature of about 26 ℃; the Hawthorn fruit treated with 10% garlic solution for five seconds can be stored at room temperature for 200 days, and the rate of good fruit is up to 96.2%; the rate of good fruit is more than 90% when mandarin is treated and stored for 103 days.

Fifth, the preparation method of garlic extract: first, take off the garlic and mash it, add an appropriate amount of soaked water according to the above different application concentrations, soak for several hours, and then boil, cool and filter. Second, the undressed garlic is pounded into a paste, soaked in an appropriate amount of water, pressed and filtered to make garlic juice; in application, clean water is added to form the required concentration. Third, in the garlic extract, adding an appropriate amount of ethanol to make 40% ethanol garlic solution, its application effect is particularly good.