Garlic boiling liquid used in antiseptic of Wenzhou mandarin

The Winter Solstice carried out the antiseptic experiment of Wenzhou mandarin treated with Chinese herbal medicine in the spring of 1985. The results showed that the treatment of soaking the fruit with 10% garlic boiling solution for 10 seconds had a good antiseptic effect.

The formulations of Chinese herbal medicine tested are as follows: (1) 10% boiling solution of Schizonepeta tenuifolia, dandelion, alpinia ginger, Zanthoxylum bungeanum and zedoary turmeric (Wuhe liquid for short); (2) 10% boiling liquid of garlic, tea wilt and soap horn (referred to as Sanhe liquid); (3) 10% boiling liquid of tea wilt and soap horn (referred to as tea soap liquid); (4) 10% tea boil liquid. (5) 10% garlic extract (first mash or slice the garlic, soak in cold water for 12 hours, and then boil until boiling). The fruit was harvested on October 25, soaked on the 30th of that month, packed with paper in a fruit box, stored in an ordinary room, and stored in the warehouse on November 1st.

The results showed that several Chinese herbal medicine formulations all had certain antiseptic effects, among which the effect of 10% garlic decoction was the best. After 103 days of storage, the fruit rot rate was only 10%. The fruit decay rates of Wuhe liquid, Sanhe liquid, tea soap solution and tea withered liquid were 23.0%, 26.6%, 24.5% and 22.5%, respectively, and the control fruit decay rate was as high as 47.8%. Only when the fruit is soaked in garlic solution, the peel tastes slightly garlic after storage, but there is no peculiar smell in the flesh.