Effect of fresh garlic and ginger on the shelf-life of gelatin waste used for improvement of plant growth.

2 Abstract: In this study, gelatin waste was hydrolyzed to get amino acids and was supplemented with garlic and ginger to increase shelf-life then used for improving plant growth. Elements and amino acids in the hydrolysate were determined. Fresh crushed garlic as well as ginger powder at concentrations of (12.5, 17.5, 20.0, 22.5, 25.0 and 50.0 g/l) were used as antifungal agent during storage of the amino acids solution for 455 days at room temperature (25 °C) and refrigerator temp. (8 °C). Determination of the antifungal activity of the extract from both fresh garlic and ginger against Aspergillus flavus NRRL 3357 growth were studied. Afterwards, hydrolyzed gelatin was used as fertilizer during cultivation of cucumber in a greenhouse. Results showed that, garlic extract inhibited growth of A. flavus NRRL 3357 in agar gel diffusion method to a zone of 15 mm.Also, all concentrations of fresh crushed garlic prevented the fungal growth during storage under different conditions for 455 days and proved to be better antifungal than the ginger powder. Complete inhibition was observed to the growth of A. flavus and aflatoxins production in the liquid amino acid. Finally, using the amino acid hydrolysate of gelatin waste as a fertilizer for cultivation of cucumber caused an increase in the number of leaves and fruits.