Volume 22, Issue 158 (2025)
FSCT 2025, 22(158): 144-154 |
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Rahmati M, Zare Bavani M, Delfan Hasanzadeh K. Evaluation of the chemical characteristics and antifungal effect of Zhumeria majdae essential oil on molds causing orange fruit rot and spoilage during storage. FSCT 2025; 22 (158) :144-154
URL: http://fsct.modares.ac.ir/article-7-75460-en.html
URL: http://fsct.modares.ac.ir/article-7-75460-en.html
1- 1 - Assistant Professor, Department of Horticultural Science, Faculty of Agriculture, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran. , rahmati@asnrukh.ac.ir
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.
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.
Abstract: (28 Views)
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.
Keywords: Orange, Post-harvest decay, Zhumeria majdae essential oil, Antifungal effect, Phenolic compounds.
Article Type: Original Research |
Subject:
Essences and extracts
Received: 2024/06/4 | Accepted: 2024/07/31 | Published: 2025/03/21
Received: 2024/06/4 | Accepted: 2024/07/31 | Published: 2025/03/21
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