Galangal contains several active compounds, including 18-eucalyptus, methyl cinnamate, eugenol, terpenes, and biscinene. It also includes flavonols such as kaempferol, quercetin, and isorhamnetin, along with a spicy component that exhibits broad-spectrum antibacterial properties. In laboratory tests, when a solution made from galangal was applied to agar-agar and bean sprout juice cultures containing green and blue mold (the primary cause of citrus rot), the mold was completely inhibited within four hours. Microscopic analysis showed that the spore germ tubes were deformed, clearly demonstrating the effective antimicrobial action of the extract.
In addition to its antibacterial properties, this galangal-based solution can be combined with bleached shellac to create a fruit coating that helps reduce water loss from the peel. This coating minimizes evaporation, thereby maintaining the fruit's weight and freshness over time. The method involves mixing galangal with fresh water, boiling the mixture to extract the active components, and then combining it with bleached shellac to form a protective coating. When applying the coating, a sponge board is used to absorb the solution, which is then transferred to the fruit using a cloth. Oranges are either manually rolled on the sponge board or mechanically coated, with damaged, overripe, or moldy fruits removed beforehand. The coated oranges can then be placed in wicker baskets for storage at room temperature.
Oranges treated with this method show significantly reduced spoilage, with a firm and glossy appearance. The stems remain green and fresh, and the fruit maintains a balanced sweet-and-sour flavor with rich, juicy pulp. Nutritional analysis shows that the fruit still contains approximately 0.6% titratable acid, and each 100g of juice provides about 38mg of vitamin C. The pulp also has around 11BX of soluble solids, indicating a good concentration of natural sugars and flavors. This treatment not only extends shelf life but also enhances the overall quality and appeal of the fruit.
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