بررسی اثر ضدقارچی اسانس مورت (Myrtus communis)بر پنی‌سیلیوم دیجیتاتوم و پنی‌سیلیوم ایتالیکوم (کپک‌های سبز و آبی میوه پرتقال)

نویسندگان
مصطفی رحمتی جنیدآباد 1
بهروز علیزاده بهبهانی 2
1 1- استادیار، گروه علوم و مهندسی باغبانی، دانشکده کشاورزی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، ملاثانی، ایران
2 استادیار، گروه علوم و مهندسی صنایع غذایی، دانشکده علوم دامی و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، ملاثانی، ایران
10.52547/fsct.17.109.1
چکیده
قارچ کش­های شیمیایی زیادی برای کنترل عفونت­های قارچی استفاده می­شوند. با این وجود، تعدادی از این قارچ کش­ها برای سلامتی انسان مضر هستند. امروزه، استفاده از مواد طبیعی مانند اسانس­های روغنی و عصاره­های گیاهی با کمترین عوارض جانبی مورد توجه پژوهشگران قرار گرفته است. مورت سبز (Hyssopus officinalis L)، متعلق به خانواده Lamiaceae است که به طور وسیعی در ایران رشد می­کند. هدف از این مطالعه، بررسی فعالیت اسانس مورت سبز برای کنترل سویه­های قارچی پنی­سیلیوم دیجیتاتوم و پنی­سیلیوم ایتالیکوم در شرایط آزمایشگاهی بود. ارزیابی فعالیت ضدقارچی اسانس مورت سبز به روش­های کربی-بوئر، چاهک آگار، رقت لوله­ای (ماکرودایلوشن براث) و حداقل غلظت کشندگی بررسی شد. نتایج نشان داد که قطر هاله عدم رشد (روش کربی-بوئر) برای سویه­های قارچی پنی­سیلیوم دیجیتاتوم و پنی­سیلیوم ایتالیکوم به ترتیب 60/10 و 70/9 میلی­متر بود. قطر هاله عدم رشد (روش چاهک آگار) برای سویه­های قارچی پنی­سیلیوم دیجیتاتوم و پنی­سیلیوم ایتالیکوم به ترتیب 30/12 و 50/10 میلی­متر بود. حداقل غلظت مهارکنندگی برای سویه­های قارچی پنی­سیلیوم دیجیتاتوم و پنی­سیلیوم ایتالیکوم به ترتیب 64 و 128 میلی­گرم بر میلی­لیتر بود. حداقل غلظت کشندگی اسانس مورت سبز نیز به ترتیب 512 و 512 میلی­گرم بر میلی­لیتر بود.
کلیدواژه‌ها
مورت سبز
پنی‌سیلیوم دیجیتاتوم
پنی‌سیلیوم ایتالیکوم
فعالیت ضدقارچی

موضوعات

عنوان مقاله English

Investigation of the antifungal effect of Myrtus communis essential oil on Penicillium digitatum and Penicillium italicum (the green and blue fungi of orange)

نویسندگان English

Mostafa Rahmati-Joneidabad 1
Behrooz Alizadeh behbahani 2
1 Assistant Professor, Department of Horticultural Science, Faculty of Agriculture, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran.
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.
چکیده English

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.

کلیدواژه‌ها English

Myrtus communis
Penicillium digitatum
Penicillium italicum
Antifungal activity
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