Garlic is rich in natural antibacterial substances, its main ingredient is allicin. It has been reported that applying garlic extracts to crop cultivation not only can prevent pests and diseases, but also help to promote the growth and development of crops; in the application of plant tissue culture, it can effectively prevent the contamination of tissue cultures; Preservation and preservation are both reliable and safe. Now its application methods and effects are described as follows:
First, prevent crop pests and diseases. According to domestic research, the use of 1% - 3% garlic extracts for peanut seed treatment (or field spraying) can reduce the loss of rotten buds and rotten seedlings in early spring more than 36.4%; for watermelon soaking treatment The effect of controlling fusarium wilt and rust is better than that of wilting rust and other chemical pesticides; it can be used to treat tomato seedlings with root dipping (about 5 minutes), which can effectively control root nematodes and other hazards. According to another report, the use of a mixture of allicin in the United States can effectively control rice blast and other diseases.
Second, to promote crop growth and development. According to the research, the use of 2% garlic liquid to soak seeds of cucumber seeds can significantly promote the growth of seed radicles. The radicle length is 23.7%--43.1% higher than that of the control. Treatment of peanuts (soaking or After spraying, the 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 the yield (average of 9.4%).
Third, to prevent contamination of the tissue culture. According to the test on tissue culture of lily, adding 2% garlic liquid in the medium can kill harmful bacteria (fungi and bacteria) on the culture, thus effectively avoiding contamination of the tissue culture and improving tissue culture. Success rate.
Fourth, the preservation and preservation of agricultural products. Garlic extract is a kind of natural preservative without chemical pollution. The allicin contained in it has a strong killing power against a variety of spoilage bacteria or fungi. If 5% garlic liquid is used to macerate fresh meat, it can be stored for 3 days at about 26°C; 10% garlic can be used to treat hawthorn fruit for 5 seconds, and it can be stored at room temperature for 200 days. The good fruit rate is 96%. .2%; treatment of mandarin, storage 103 days, good fruit rate of 90% or more.
Fifth, the preparation method of garlic extract First, the garlic to smash, according to the above application of the appropriate concentration of water, soak for a few hours, then boiled, cooled, filtered Serve. Second, the garlic will be dressed into a paste, soaked with the appropriate amount of water, and pressed, filtered, made of garlic juice; application, then add the required concentration of fresh water can be. Third, in the garlic extract, adding the right amount of ethanol, made of 40% ethanol garlic liquid, its application is particularly good.
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