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تاثیر نانو امولسیون اسانس دارچین در کاهش پوسیدگی های پس از برداشت میوۀ توت فرنگی | ||
| کنترل بیولوژیک آفات و بیماری های گیاهی | ||
| مقاله 7، دوره 4، شماره 1، فروردین 1394، صفحه 57-64 اصل مقاله (562.65 K) | ||
| نوع مقاله: مقاله پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22059/jbioc.2015.55281 | ||
| نویسندگان | ||
| حمیدرضا علیزاده* 1؛ محسن فرزانه2؛ ذبیح الله اعظمی1 | ||
| 1استادیار گروه گیاه‌پزشکی، دانشکدة کشاورزی، دانشگاه جیرفت | ||
| 2استادیار گروه کشاورزی، پژوهشکدة گیاهان و مواد اولیة دارویی، دانشگاه شهید بهشتی، اوین ـ تهران | ||
| چکیده | ||
| کاربرد اسانس‌ها در کنترل بیمارگرهای گیاهی عموماً به‌دلیل محلولیت پایین در آب، فشار بخار بالا و ناپایداری فیزیکی و شیمیایی با دشواری‌هایی همراه است. یکی از روش‌های به‌حداقل‌رساندن این تأثیرات، استفاده از سیستم نانوامولسیون است. افزون بر این ضمن سهولت کاربرد و پایداری باعث افزایش خواص ضد میکروبی نیز می‌شود. در این تحقیق، پس از تهیة اسانس دارچین (Cinammon zeylanicum)، نانوامولسیون اسانس تهیه و مشخصات فیزیکی و شیمیایی آن مشخص شد. اندازة ذره‌ای نانوامولسیون 97/3±33/115 نانومتر تعیین شد. امولسیون و نانوامولسیون اسانس به‌همراه قارچ‌کش تیابندازول در غلظت‌های مختلف مادة مؤثره برای کنترل قارچ‌های Rhizopus stolonifer و Botrytis cinerea عامل پوسیدگی میوة توت‌فرنگی مطالعه شدند. نتایج در محیط کشت جامد PDA نشان داد که امولسیون و نانوامولسیون اسانس دارچین تفاوت معنی‌داری در فعالیت ضد قارچی نداشت و علیه قارچ‌های B. cinerea و R. stoloniferبه‌ترتیب حداقل غلظت بازدارندگی کامل برابر 500 و 1000 میکرولیتر مادة مؤثره در لیتر محیط کشت نشان دادند. نتایج روی میوه نشان داد که نانوامولسیون اسانس نسبت به امولسیون اسانس، تأثیر بیشتری در کاهش پوسیدگی‌های قارچی میوة توت‌فرنگی دارد. در بالاترین غلظت کاربردی (2 در هزار)، بین تیابندازول با نانوامولسیون اسانس دارچین تفاوت معنی‌دار در کاهش پوسیدگی رایزوپوسی میوه مشاهده نشد. در کنترل پوسیدگی خاکستری میوه، ناشی از B. cinerea نانوامولسیون دارچین در غلظت‌های 2 در هزار و 1 در هزار به‌ترتیب با 33/3 و 83/5 درصد پوسیدگی خاکستری میوه، بیشترین تأثیر را در کاهش پوسیدگی داشت. نانوامولسیون اسانس دارچین برای ساخت قارچ‌کش‌های طبیعی می‌تواند توصیه شود. | ||
| کلیدواژه‌ها | ||
| اسانس دارچین؛ توت‌فرنگی؛ کنترل پوسیدگی قارچی؛ نانوامولسیون | ||
| عنوان مقاله [English] | ||
| Effects of nano-emulsion of cinnamon oils in decreasing strawberry post-harvest rots | ||
| نویسندگان [English] | ||
| Hamidreza Alizadeh1؛ Mohsen Farzaneh2؛ Zabihollah Azami1 | ||
| 1Assistant professor in department of plant protection College of Agriculture, University of Jiroft, Jiroft, Iran | ||
| 2Assistant professor in medicinal plants and drugs research institute, University of Shahid beheshti, Tehran, Iran | ||
| چکیده [English] | ||
| There are numerous problems for using essential oil due to its low solubility in water, high vapor pressure and chemical and physical instability. Use of nano-emulsions is a good idea for decreasing side effect of the essential oils and enhance their efficiency as well as delivery to hot spot. In addition, nano-emulsion system make smaller size particles and increase stability and shelf-life of the active compounds to enhance their antimicrobial activity. In this study, nano-emulsion of essential oil of cinnamon (Cinammon zeylanicum) was prepared and their physicochemical characteristics were determined. The size particle of nano-emulsions was determined 115.33±3.97 nm. Various concentrations of emulsion and nano-emulsion as well as fungicides thiabendazole were studied to control of fruit rot fungi Rhizopus stolonifer and Botrytis cinerea on PDA medium and strawberry. Generally, there was no significant difference between emulsion and nano-emulsion of oil to inhibit fungal growth in PDA medium. Both of them could completely inhibit B. cinerea and R. stolonifer at 500 and 1000 µl/l respectively. There was significant difference between emulsion and nano-emulsion to reduce fruit spoilage decay on strawberry. The nano-emulsion showed stronger antifungal properties than emulsion to suppress fungal strawberry decay. At the concentrations of the 2:1000, there was no significant difference between thiabendazole with cinammon nano-emulsion to suppress Rhizopus fruit rot. However, nano-emulsions of cinnamon at the concentration 2:1000 as well as cinnamon at 1:1000 exhibited the best impact to control gray mold caused by B. cinerea. Nano-emulsion of cinnamon recommends for making natural fungicide. | ||
| کلیدواژه‌ها [English] | ||
| Essential oil of cinnamon, Nano-emulsion, strawberry, Control of fruit spoilage | ||
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