ارزیابی ویژگی‌های شیمیایی و اثر ضد قارچی اسانس‌ مورخوش (Zhumeria majdae) بر کپک‌های عامل پوسیدگی و فساد میوه‌ پرتقال طی انبارمانی

نویسندگان
مصطفی رحمتی جنیدآباد 1
محمدرضا زارع بوانی 2
خلیل دلفان حسن زاده 3
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.
3 3- مربی، گروه علوم و مهندسی باغبانی، دانشکده کشاورزی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، ملاثانی، ایران.
10.22034/FSCT.22.158.144
چکیده
در این پژوهش، ویژگی‌های شیمیایی و اثر ضد قارچی اسانس‌ مورخوش (Zhumeria majdae) بر کپک‌های عامل پوسیدگی و فساد میوه‌ پرتقال طی انبارمانی بررسی گردید. روش تقطیر با آب برای استخراج اسانس مورخوش مورد استفاده قرار گرفت. مقدار فنول کل (مطابق روش فولین سیوکالتو)، میزان فلاونوئید کل (بر اساس روش رنگ سنجی کلرید آلومینیوم) و اثر آنتی‌اکسیدانی (بر پایه روش‌های مهار رادیکال آزاد DPPH و ABTS) و فعالیت ضد قارچی (بر پایه روش‌های دیسک دیفیوژن آگار، چاهک آگار، حداقل غلظت مهارکنندگی و حداقل غلظت کشندگی) اسانس در برابر پنی‌سیلیوم ایتالیکوم و پنی‌سیلیوم دیجیتاتوم بررسی گردید. محتوای فنول کل و فلاونوئید کل اسانس به ترتیب برابر با mg GAE/g 38/51 و mg QE/g 18/22 به دست آمد. اسانس مورخوش قادر به مهار رادیکال‌های آزاد DPPH و ABTS بود (به ترتیب 50/61 و 85/67 درصد). نتایج اثر ضد قارچی اسانس مورخوش نشان داد که میانگین قطر هاله عدم رشد برای سویه‌های قارچی پنی‌سیلیوم ایتالیکوم و پنی‌سیلیوم دیجیتاتوم در روش دیسک دیفیوژن آگار به ترتیب برابر با 10/11 و 70/13 میلی‌متر و در روش چاهک آگار برابر با 20/12 و 90/14 میلی‌متر می‌باشد. حداقل غلظت مهارکنندگی رشد برای این سویه‌ها معادل 4 و 2 میلی‌گرم در میلی‌لیتر و حداقل غلظت کشندگی برابر با 64 و 16 میلی‌گرم در میلی‌لیتر بود. مطابق نتایج، اسانس مورخوش را می‌توان بصورت ماده ضد میکروب طبیعی به‌منظور جلوگیری از رشد سویه‌های قارچی عامل پوسیدگی و فساد میوه پرتقال طی انبارمانی استفاده نمود.
کلیدواژه‌ها
پرتقال
پوسیدگی پس از برداشت
اسانس مورخوش
اثر ضدقارچی
ترکیبات فنولی

موضوعات

عنوان مقاله English

Evaluation of the chemical characteristics and antifungal effect of Zhumeria majdae essential oil on molds causing orange fruit rot and spoilage during storage

نویسندگان English

Mostafa Rahmati 1
Mohammadreza Zare Bavani 2
Khalil Delfan Hasanzadeh 3
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.
3 3 - Department of Horticultural Science, Faculty of Agriculture, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran.
چکیده English

In this research, the chemical properties and antifungal effect of Zhumeria majdae essential oil on the molds that cause decay and spoilage of orange fruit during storage were investigated. The hydrodistillation method was used to extract Z. majdae essential oil. The amount of total phenol (according to Folin Ciocalteu method), the amount of total flavonoid (based on the colorimetric method of aluminum chloride), antioxidant effect (based on DPPH and ABTS free radical inhibition methods) and antifungal activity (based on disc diffusion agar, well diffusion agar, minimum inhibitory concentration, and minimum fungicidal concentration) of essential oil against Penicillium italicum and Penicillium digitatum were investigated. The content of total phenol and total flavonoid of the essential oil were equal to 51.38 mg GAE/g and 22.18 mg QE/g, respectively. Z. majdae essential oil was able to inhibit DPPH and ABTS free radicals (61.50% and 67.85%, respectively). The results of the antifungal effect of Z. majdae essential oil showed that the average diameter of the inhibition zone for the fungal strains of P. italicum and P. digitatum in the disc diffusion agar method was 11.10 and 13.70 mm, respectively, and in the well diffusion agar method it was 12.20 and 14.90 mm. The minimum inhibitory concentration for these strains was equal to 4 and 2 mg/ml and the minimum fungicidal concentration was equal to 64 and 16 mg/ml. According to the results, Z. majdae essential oil can be used as a natural antimicrobial agent in order to prevent the growth of fungal strains that cause rot and spoilage of orange fruit during storage.

کلیدواژه‌ها English

Orange
Post-harvest decay
Zhumeria majdae essential oil
antifungal effect
phenolic compounds
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