Volume 17, Issue 109 (2021)                   FSCT 2021, 17(109): 1-8 | Back to browse issues page


XML Persian Abstract Print


Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Rahmati-Joneidabad M, Alizadeh behbahani B. Investigation of the antifungal effect of Myrtus communis essential oil on Penicillium digitatum and Penicillium italicum (the green and blue fungi of orange). FSCT 2021; 17 (109) :1-8
URL: http://fsct.modares.ac.ir/article-7-43589-en.html
1- Assistant Professor, Department of Horticultural Science, Faculty of Agriculture, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran. , mr.joneid@gmail.com
2- Assistant Professor, Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran.
Abstract:   (2670 Views)
Much chemical fungicides are used to control fungal infections. However, several of these fungicides are detrimental for human health. Today, the use of natural ingredients such as essential oils and extracts plant with the least side effects has been of great interest to researchers. Myrtle (Myrtus communis L.) is a belongs to Myrtaceae  family and a herb widely growing in Iran. The aim of this study was to examine the Myrtle essential oil to control the fungi (Penicillium digitatum and Penicillium italicum) “in vitro”. Evaluation of the antifungal activity of Myrtus communis essential oil was investigated by Kirby-Bauer, well agar, macro broth dilution and minimum fungicidal concentration methods. The results showed that the inhibition zone diameter (Kirby-Bauer method) for the fungal strains of Penicillium digitatum and Penicillium italicum was 10.60 and 9.70 mm, respectively. The results showed that the inhibition zone diameter (well agar method) for the fungal strains of Penicillium digitatum and Penicillium italicum was 12.30 and 10.50 mm, respectively. The minimum inhibitory concentration for Penicillium digitatum and Penicillium italicum was 64 and 128 mg/mL, respectively. The minimum fungicidal concentration was 512 and 512 mg/mL, respectively.
Full-Text [PDF 506 kb]   (1029 Downloads)    
Article Type: Original Research | Subject: food industry engineering
Received: 2020/06/11 | Accepted: 2020/08/22 | Published: 2021/03/9

Add your comments about this article : Your username or Email:
CAPTCHA

Send email to the article author


Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.