Broad-spectrum activity of the volatile phytoanticipin allicin in extracts of garlic (Allium sativum L.) against plant pathogenic bacteria, fungi and Oomycetes

By Hannah Curtis, U. Noll, J. Störmann, A. Slusarenko. 2004

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Natural Compounds as Elicitors of Plant Resistance Against Diseases and New Biocontrol Strategies (2020, background): “phaseolicola, Ervinia carotovora, Escherichia coli in vitro [24,25]”
Allicin: Chemistry and Biological Properties (2014, methodology): “For example, Botrytis cinerea, Plectospherella cucumerina, Alternaria brassicicola and Magnaporthe grisea were strongly inhibited in vitro by allicin in fresh garlic juice in a plate-diffusion assay using spore-seeded agar [39].”
Control of plant diseases by natural products: Allicin from garlic as a case study (2008, methodology): “…our hands the antimicrobial activity of garlic juice was destroyed after 10 min at 80°C but showed no loss of activity after 10 days at 4°C. Storage at room temperature led to a 50% reduction in the diameter of the inhibition zone against E. coli in vitro over the same period (Curtis et al. 2004).”