Study on the Application of Allicin in Plant-Based Fungicides
Garlic has attracted worldwide attention because of its various nutritional ingredients and unique pharmacological and health effects. Compared with other plants, garlic is rich in protein, plant polysaccharides, multivitamins, mineral elements calcium, phosphorus, iron and trace elements zinc, iodine, selenium, and other functional ingredients. This paper analyzes the application of allicin in plant-based fungicides. The development of rational biological fungicides with high biological activity, safety to non-target organisms, and good environmental compatibility has now become a new trend in the development of fungicides. Plant-derived fungicides are new types of biofungicides that are used in certain parts of plants with bactericidal and bacteriostatic activities and their effective extracted components for antibacterial, bactericidal, and plant disease control of pathogenic bacteria after processing. Because of its unique advantages such as low toxicity, high selectivity, and easy degradation, it has attracted the attention of many scholars, and has become a hot spot in the field of biocides. Studies have shown that allicin has killing and inhibiting effects on a variety of bacteria, fungi and viruses. This article describes the formation, characteristics, bactericidal mechanism of allicin and its main applications in food preservation and preservation.