تأثیر مهارکنندگی اسانس مرزنجوش (Origanum vulgare L.) و باکتری آنتاگونیست Basillus subtilis روی کپک آبی (Penicillium expensum) و پارامترهای کیفی پس از برداشت گیلاس

نویسندگان
1 گروه علوم باغبانی، دانشکده کشاورزی، دانشگاه ارومیه، ارومیه، ایران
2 مؤسسه تحقیقات گیاه‌پزشکی کشور، سازمان تحقیقات، آموزش و ترویج کشاورزی، تهران، ایران
چکیده
پوسیدگی ناشی از قارچ بیماری­زای پنی­سیلیوم از مهم­ترین عوامل کاهش عمر پس از برداشت محصولات میوه­ای در سراسر دنیا می­باشد. در تحقیق حاضر، اثر اسانس گیاه دارویی مرزنجوش (Origanum vulgare L.) و باکتری باسیلوس در کنترل پوسیدگی ناشی از کپک آبی میوه گیلاس (Prunus avium L.) در آزمایشگاه باغبانی دانشگاه ارومیه بررسی شد. اسانس مرزنجوش در مرحله گل­دهی با دستگاه کلونجر و به روش تقطیر با آب استخراج شد. ابتدا میوه­های گیلاس با سوسپانسیون قارچ به غلظت 105 هاگ در میلی­لیتر آلوده شدند. سپس تیمارهای آزمایشی شامل سوسپانسیون با غلظت 108 سویه منتخب باکتری آنتاگونیست و اسانس مرزنجوش در 5 سطح غلظت (0، 250، 500، 750 و 1000 میکرولیتر در لیتر) اعمال گردیدند. میوه­های تیمار شده در سردخانه با دمای صفر درجه سلسیوس و رطوبت نسبی 95-90 درصد به مدت 30 روز نگهداری و در نهایت صفات مختلف کیفی شامل اسیدیته قابل تیتراسیون، pH، مواد جامد محلول، سفتی بافت، میزان کاهش وزن، فعالیت آنتی­اکسیدانی با روش جاروب­کنندگی رادیکال DPPH و پوسیدگی قارچ طی سه زمان (0، 15 و 30 روز) و در سه تکرار مورد اندازه­گیری قرار گرفتند. تیمار اسانس مرزنجوش در غلظت 750 میکرولیتر در لیتر و باکتری باسیلوس مؤثرترین تیمار در حفظ اسیدیته قابل تیتراسیون، کاهش pH و مواد جامد محلول در روز 15ام بود. همچنین فعالیت آنتی­اکسیدانی با افزایش غلظت اسانس تقویت گردید. کمترین میزان کاهش وزن میوه مربوط به غلظت 500 میکرولیتر در لیتر اسانس طی روز15ام مشاهده شد. طبق یافته­های ما، ترکیبات اسانس مرزنجوش به­ویژه کارواکرول و نیز باکتری باسیلوس به­عنوان مواد طبیعی و تضمین­کننده سلامت انسان می­توانند جایگزین ترکیبات شیمیایی در کنترل قارچ­های بیمارگر محصولات میوه­ای پیشنهاد گردند.
کلیدواژه‌ها

موضوعات


عنوان مقاله English

Inhibitory effect of Origanum vulgare L. essential oil and Bacillus subtilis antagonist on blue mold (Penicillium expensum) and post-harvest quality parameters of sweet cherry (Prunus avium L.)

نویسندگان English

chnour Hosseini 1
M. R. Asghari 1
Maryam Khezri 2
1 Department of Horticulture, Faculty of Agriculture, Urmia University, Urmia, Iran
2 . Iranian Research Institute of Plant Protection, Agricultural Research, Education and Extension Organization (AREEO), Tehran, Iran.
چکیده English

Fruit rot caused by the pathogenic fungus Penicillium is one of the most critical factors in reducing the post-harvest life of fruit crops worldwide. In the present study, the effects of marjoram essential oil and Bacillus bacteria on the control of rot caused by a blue mold of cherry (Prunus avium L.) in the horticultural laboratory of Urmia University was evaluated. Marjoram essential oil was extracted at the flowering stage by Clevenger apparatus and hydro-distillation. First, cherry fruits were infected with mushroom suspension at a concentration of 105 ha/ml. Then, experimental treatments, including suspension with a concentration of 108 ha/ml selected strains of antagonist bacteria and marjoram essential oil, were applied at five levels of concentration (0, 250, 500, 750, and 1000 μl/l). The fruits were stored in the refrigerator at a temperature of 0 °C and relative humidity of 90-95% for 30 days. Finally, different qualitative traits including titratable acidity, pH, soluble solids, tissue firmness, weight loss, antioxidant activity (DPPH) and fungal rot of the fungus were evaluated at three times (0, 15 and 30 days) and in three replications. The marjoram essential oil at a concentration of 750 μl/l and Bacillus bacteria was the most effective treatment in maintaining titratable acidity, lowering pH and soluble solids on the 15th day. Also, antioxidant activity was enhanced by increasing the concentration of marjoram essential oil. The lowest rate of fruit weight loss was observed at a concentration of 500 μl/l of essential oil during the 15th day. According to our findings, marjoram essential oil compounds, especially carvacrol, as well as Bacillus bacteria, as natural compounds and guaranteeing human health, can be suggested as alternatives to chemical compounds in the control of pathogenic fungi in fruit products.

کلیدواژه‌ها English

Antioxidant
Post-Harvest
Carvacrol
Biological control
Marjoram
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