بررسی مهار رشد قارچ‌های عامل فساد و کپک زدگی پس از برداشت میوه سیب با استفاده از اسانس هل سبز

نویسندگان
مصطفی رحمتی جنیدآباد 1
محمدرضا زارع بوانی 2
فاطمه برنا 1
1 1- استادیار، گروه علوم و مهندسی باغبانی، دانشکده کشاورزی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، ملاثانی، ایران.
2 2- دانشیار، گروه علوم و مهندسی باغبانی، دانشکده کشاورزی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، ملاثانی، ایران.
10.22034/FSCT.21.154.202
چکیده
با توجه به حساسیت میوه سیب به بسیاری از آفت­ها و بیماری­ها و حساسیت مصرف‌کنندگان به آفت‌کش‌های سنتزی، استفاده از اسانس­های گیاهی جهت افزایش طول عمر محصولات مختلف باغبانی از جمله سیب افزایش یافته است. در این پژوهش میزان فنول کل، فلاونوئید کل و خاصیت آنتی اکسیدانی اسانس هل سبز مورد بررسی قرار گرفت. علاوه بر این، خاصیت ضد میکروبی این اسانس بر تعدادی از قارچ­های عامل فساد و کپک زدگی پس از برداشت میوه سیب از جمله Penicillium expansum، Botrytis cinerea و Alternaria alternata مورد ارزیابی قرار گرفت. میزان فنول و فلاونوئید کل اسانس هل سبز به ترتیب برابر با 60/69 میلی­گرم گالیک اسید در گرم اسانس و 40/27 میلی­گرم کوئرستین در گرم اسانس بود. میزان خاصیت آنتی اکسیدانی اسانس هل سبز در روش مهار رادیکال آزاد DPPH و ABTS به ترتیب 30/57 و 60/63 درصد به دست آمد. در بررسی خاصیت ضد قارچی بیشترین قطر هاله عدم رشد در روش دیسک دیفیوژن و چاهک آگار در P. expansum مشاهده شد و حداقل غلظت مهارکنندگی برای قارچی­های P. expansum و B. cinerea برابر با 8 میلی­گرم در میلی­لیتر و حداقل غلظت کشندگی در این قارچ­ها برابر با 64 میلی­گرم در میلی­لیتر بود. با توجه به خواص آنتی اکسیدانی و ضد قارچی بالای اسانس هل سبز، می­توان از آن به عنوان جایگزین مناسبی برای قارچ­کش­های سنتزی استفاده کرد.
کلیدواژه‌ها
اسانس هل سبز
خاصیت آنتی اکسیدانی
اثر ضد قارچی
میوه سیب
عفونت پس از برداشت

موضوعات

عنوان مقاله English

Investigating the inhibition of the growth of spoilage fungi causing apple’s rot and mold using Elettaria cardamomum essential oil

نویسندگان English

Mostafa Rahmati -Joneidabad 1
Mohammad Reza Zare-Bavani 2
Fatemeh Borna 1
1 1 - Assistant Professor, Department of Horticultural Science, Faculty of Agriculture, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran.
2 2 - Associate Professor, Department of Horticultural Science, Faculty of Agriculture, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran.
چکیده English

Considering the sensitivity of apple fruit to many pests and diseases and the sensitivity of consumers to synthetic pesticides, the use of plant essential oils has increased to increase the lifespan of various horticultural products, including apples. In this research, total phenol, total flavonoid and antioxidant properties of Elettaria cardamomum essential oil were investigated. In addition, the antimicrobial property of this essential oil was evaluated on a number of fungi that cause spoilage of apple fruit, including Penicillium expansum, Botrytis cinerea, and Alternaria alternata. The phenol and flavonoid content of E. cardamomum essential oil was equal to 69.60 mg of gallic acid per gram of essential oil and 27.40 mg of quercetin per gram of essential oil, respectively. The amount of antioxidant property of E. cardamomum essential oil in DPPH and ABTS free radical inhibition method was obtained as 57.30% and 63.60%, respectively. In the investigation of the antifungal property, the largest inhibition zone was observed in P. expansum by disk diffusion and agar well methods, and the minimum inhibitory concentration for P. expansum and B. cinerea fungi was 8 mg/ml and minimum fungicidal concentration was 64 mg/ml. Considering the high antioxidant and antifungal properties of E. cardamomum essential oil, it can be used as a suitable alternative to synthetic fungicides.

کلیدواژه‌ها English

Elettaria cardamomum essential oil
Antioxidant property
antifungal effect
Apple fruit
Postharvest infection
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