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ترکیبات موجود در اسانس پوست دارچین و خاصیت ضدقارچی آن علیه قارچ‌های مولد پوسیدگیهای میوه ها | ||
| به زراعی کشاورزی | ||
| مقاله 7، دوره 19، شماره 4، اسفند 1396، صفحه 907-920 اصل مقاله (555.34 K) | ||
| نوع مقاله: مقاله پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22059/jci.2017.60474 | ||
| نویسندگان | ||
| مسلم موسویان* 1؛ عیدی بازگیر2؛ عارف مرادپور3 | ||
| 1دانشجوی دکتری، گروه گیاهپزشکی، دانشکدة کشاورزی، دانشگاه لرستان، لرستان، ایران | ||
| 2استادیار، گروه گیاهپزشکی، دانشکدة کشاورزی، دانشگاه لرستان، لرستان، ایران | ||
| 3دانشجوی کارشناسی، گروه گیاهپزشکی، دانشکدة کشاورزی، دانشگاه لرستان، لرستان، ایران | ||
| چکیده | ||
| قرن‌هاست که اسانس دارچین برای محافظت از مواد غذایی در مقابل عفونت‌های میکروبیولوژیکی کاربرد دارد و در 10 سال اخیر این اسانس در بسته‌بندی‌های مواد غذایی به‌عنوان عامل ضدمیکروبی گنجانده شده است. هدف از پژوهش حاضر بررسی فعالیت ضدقارچی اسانس دارچین علیه پاتوژنهایBotrytis cinerea، Aspergillus nigerوPenicillium digitatum جدا شده از میوه‌های توت‌فرنگی، گوجه‌فرنگی و پرتقال در محیط داخل و بیرون آزمایشگاه است. اسانس گیاه با استفاده از دستگاه کلونجر استخراج، شناسایی و ترکیبات آن با استفاده از روش کروماتوگرافی گازی متصل به طیف‌سنج جرمی و کروماتوگرافی گازی اندازهگیری شد. مهم‌ترین ترکیب موجود در اسانس دارچین سینامآلدهید (51/89 درصد) بود. حداقل غلظت بازدارندگی از رشد اسانس دارچین روی قارچ‌های B. cinerea، A. nigerوP. digitatumدر غلظت 200 میکرولیتر در لیتر و حداقل غلظت قارچ‌کشی در غلظت 400 میکرولیتر در لیتر برای هر سه قارچ بود. فعالیت ضدقارچی این اسانس روی دو قارچ B. cinereaو A. nigerبیشتر از قارچP. digitatumبود و با افزایش غلظت این خاصیت بهبود پیدا کرد. در بررسیهای خارج از آزمایشگاه، قارچ‌های موجود در مجاورت غلظت 600 میکرولیتر در لیتر از اسانس روی میوه‌های توت‌فرنگی، گوجه‌فرنگی و پرتقال به ترتیب 53/11، 30/7 و 10/10 درصد رشد کردند. این نتایج نشان داد که اسانس دارچین دارای پتانسیل خوبی به‌عنوان عامل ضد قارچی طبیعی برای کنترل بیماری‌های پس از برداشت میوه‌جات و سبزیجات است. | ||
| کلیدواژه‌ها | ||
| اسانس؛ ضدقارچی؛ کپک؛ دارچین؛ سینامآلدهید | ||
| عنوان مقاله [English] | ||
| Cinnamon bark essential oil compounds and its antifungal effects against fungal rotting of fruits | ||
| نویسندگان [English] | ||
| Moslem Mousavian1؛ Eidi Bazgir2؛ Aref Moradpour3 | ||
| چکیده [English] | ||
| Cinnamon essential oil has been used for centuries to protect food from microbiological infection and in the last ten years. Cinnamon essential oil is also incorporated into food packaging materials as antimicrobial agent. The Main objectiveof the present study was to determine the antifungal activity of cinnamon essential oil against Botrytis cinerea, Aspergillus niger and Penicillium digitatum fungi isolated from grapes, tomato, and orange. Cinnamon Essential oil was extracted by the Clevenger-type apparatus and identification and amount of the essential oil was performed by using chromatography–mass spectroscopy and gas chromatography. Analysis of the total essential oil content showed that cinnamaldehyde (89.51%), cinnamyl acetate (4.56%), cinnamaldehyde (p-methoxy) (0.97%) and cubebene (0.29%) were the major constituents. The minimum inhibitory concentrations of cinnamon oil against B.cinerea, A. niger and P. digitatum were 200 µl/l and minimum fungicidal concentrations were 400 µl/l for three pathogens. The antifungal activity of cinnamon oil against A. niger and B.cinerea was stronger than that against P. digitatum in MIC concentration and the activity was improved with increasing its concentration. In vivo study, the fungi in the vicinity of concentration 600 µl/l of cinnamon essential oil grown in fruits, 11.53% for strawbery, 7.30% for tomato and 10.10% for orange. These results revealed that cinnamon essential oil has a good potential to be as a natural antifungal agent for control postharvest fruit and vegetables disease. | ||
| کلیدواژه‌ها [English] | ||
| Anti-fungal, cinnamaldehyde, cinnamon, Essential oil, mold | ||
| مراجع | ||
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