| تعداد نشریات | 284 |
| تعداد نشریات سازمان | 82 |
| تعداد شماره‌ها | 3,074 |
| تعداد مقالات | 34,301 |
| تعداد مشاهده مقاله | 47,141,904 |
| تعداد دریافت فایل اصل مقاله | 78,046,636 |
اثر ضدباکتریایی چند اسانس گیاه دارویی درکنترل باکتری‌های عامل پوسیدگی و پژمردگی سیب‌زمینی در شرایط آزمایشگاه و گلخانه | ||
| تحقیقات گیاهان دارویی و معطر ایران | ||
| مقاله 9، دوره 32، شماره 4 - شماره پیاپی 78، آبان 1395، صفحه 645-654 اصل مقاله (192.14 K) | ||
| نوع مقاله: مقاله پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22092/ijmapr.2016.107136 | ||
| نویسندگان | ||
| لیلی علمشاهی* 1؛ مرضیه حسینی‌نژاد2 | ||
| 1دانش‌آموخته کارشناسی ارشد بیماری‌شناسی گیاهی، دانشگاه زابل، ایران | ||
| 2استادیار، پژوهشکده علوم و صنایع غذایی، مشهد، ایران | ||
| چکیده | ||
| امروزه استفاده از اسانس‌های گیاهی برای دستیابی به مواد ضدباکتریایی طبیعی برای کنترل عوامل بیماری‌زای گیاهی مورد توجه فراوان قرار گرفته است. در این تحقیق اثر بازدارندگی اسانس پنج گیاه آویشن باغی (Thymus sativum L.)، گشنیز (Coriandrum sativum L.)، زیره سبز (Cuminum cyminum L.)، رزماری (Rosmarinus officinalis L.) و اکالیپتوس(Eucalyptus globules L.) با روش تقطیر با آب استخراج و اثر بازدارندگی آنها بر روی باکتری‌های Ralstonia solanacearu (عامل پوسیدگی نرم سیب‌زمینی) و Pectobacterium carotovorum (عامل پژمردگی سیب‌زمینی) با روش دیسک دیفیوژن آزمایش شد. برای تعیین حداقل غلظت بازدارندگی و حداقل غلظت باکتری‌کشی از روش رقت لوله‌ای استفاده شد. آزمایش‌ها در قالب طرح فاکتوریل کاملاً تصادفی تجزیه واریانس گردید. مقایسه میانگین‌ها براساس آزمون چند دامنه‌ای دانکن (نرم‌افزار MSTAT-C) انجام شد. در مرحله گلخانه‌ای از اسانس آویشن باغی که بیشترین مقدار بازدارندگی را بر روی هر دو باکتری در مرحله آزمایشگاهی نشان داده بود، استفاده گردید. نتایج نشان داد که اسانس آویشن باغی با ایجاد هاله بازدارندگی به قطر 8/34 میلی‌متر در مقایسه با سایر اسانس‌ها دارای بیشترین اثر و فعالیت ضدباکتریایی بود. برای آزمایش‌های گلخانه‌ای از اسانس آویشن با غلظت‌های 5/0% به روش اسپری و 1% به روش ریختن اسانس به خاک استفاده شد. نتایج نشان داد که آویشن باغی به میزان 41% وقوع بیماری پوسیدگی نرم و 44% وقوع پژمردگی باکتریایی را در سیب‌زمینی کاهش داد. بنابراین اسانس آویشن باغی می‌تواند با داشتن قابلیت ضدباکتریایی مناسب، به‌عنوان عامل بازدارنده در مدیریت این دو بیماری در گیاه سیب‌زمینی بکار گرفته شود. | ||
| کلیدواژه‌ها | ||
| اثر ضدباکتریایی؛ اسانس گیاهی؛ Ralstonia solanacearum؛ Pectobacterium carotovorum | ||
| عنوان مقاله [English] | ||
| Inhibitory effects of essential oils of some medicinal plants on the causal agents bacteria of potato wilt and soft rot under laboratory and greenhouse conditions | ||
| نویسندگان [English] | ||
| L. Alamshahi1؛ M. Hosseini Nezhad2 | ||
| 1M.Sc. in Plant Diseases, College of Agriculture, Zabol University, Zabol, Iran | ||
| 2Research Institute of Food Science and Technology (RIFST), Mashhad, Iran | ||
| چکیده [English] | ||
| Nowadays, using essential oils as natural antibacterial inhibitors to control of plant diseases has been widely investigated. In the current research, the essential oils of Coriandrum sativum L., Thymus sativum L., Cuminum cyminum L., Rosmarinus officinalis L. and Eucalyptus globulus L. were extracted by water distillation method and then the inhibitory effects were tested against Pectobacterium carotovorum (causal agent of bacterial wilt in potato) andRalstonia solanacearum (causal agent of softrot in potato) using paper disk diffusion method. The minimum inhibitory concentration and minimum bactericidal concentration were determined by twofold broth dilution method. The experiments were analyzed by a completely randomized factorial design. Duncan’s multiple range test (MSTATC software) was used for comparison of means. Thyme oil exhibited the highest antibacterial activity in cultured media for both plant pathogenic bacteria, so it was selected to be applied in greenhouse experiments. The results showed that T. vulgaris had the most inhibition zone compared to the other oils in cultured media with 34.8 mm. In the greenhouse experiments, thyme oil was used for plant spraying and soil drenching methods at concentration of 0.5 and %1, respectively. According to the results, the thyme essential oil caused a significant reduction in soft rot and bacterial wilt incidence on potato by 41 and 44%, respectively compared with the control sample. Generally, thyme oil with a suitable antibacterial potential would be considered as an inhibitory agent to management of two studied diseases on potatoes. | ||
| کلیدواژه‌ها [English] | ||
| Antibacterial effects, Essential oils, Ralstonia solanacearum, Pectobacterium carotovorum | ||
| مراجع | ||
|
- Bagheri, A. and Zafari, D., 2005. Evaluation and identification of potato varieties resistance to black leg (soft rot) disease. Agricultural Research (Water, Soil and Plant in Agriculture), 5(2): 17-26. - Baranauskiene, S.P., Venskutoni, R., Viskelis, P. and Dambrauskiene, E., 2003. Influence of nitrogen fertilizers on the yield and composition of thyme (Thymus vulgaris). Journal of Agriculture and Food Chemistry, 51:7751-7758. - Bhaskara, M.V., Angers, P., Gosselin, A. and Arul, J., 1998. Characterization and use of essential oil from Thymus vulgaris against Botrytis cinerea and Rhizopus stolonifer in strawberry fruits. Phytochemistry, 47:1515-1520. - Biavati, B., Ozcan, M. and Piccaglia, R., 2004. Composition and antimicrobial properties of Satureja cuneifolia and Thymbra sintenisii Bornm. et Aznav. subsp. isaurica P.H. Davis essential oils. Annals of Microbiology, 54(4): 393-401. - Bounatoriro, S., Smiti, S., Miguel, M.G., Faleiro, L., Rejeb, M.N., Neffati, M., Costa, M.M., Figueiredo, A.C., Barroso, J.G. and Pedro, L.G., 2007. Chemical composition, antioxidant and antibacterial activities of the essential oils isolated from Tunisian Thymus capitatus Hoff. Et Link. Journal of Food Chemistry, 105: 146-155. - Broomand, A., Hamedi, M., Emamjomeh, Z., Razavi, S.H. and Golmakani, M.T., 2008. Investigation on the antimicrobial effects of essential oils from dill and coriander seeds on Staphylococcus aureus, Escherichia coli 0157:H7 and Salmonella typhimuruim. Journal of Agricultural Sciences, 4(1): 59-68. - Burt, S., 2004. Essential oils: their antibacterial properties and potential applications in foods-a review. International Journal of Food Microbiology, 94: 223-253. - Conner, D.E., 1993. Naturally occurring compounds: 441-468. In: Davidson, P., Sofos, J.N. and Branen, A.L., (Eds.). Antimicrobials in Foods. Marcel Dekker, Inc., New York, 706p. - Daferera, D.J., Ziogas, B.N. and Polissiou, M.G., 2000. GC-MS analysis of essential oils from some Greek aromatic plants and their fungitoxicity on Penicillium digitatum. Journal of Agriculture and Food Chemistry, 48(6): 2576-2581. - Daferera, D.J., Ziogas, B.N. and Polissiou, M.G., 2002. The effectiveness of plant essential oils on the growth of Botrytis cinerea, Fusarium sp. and Clavibacter michiganensis subsp. michiganensis. Journal of Agricultural and Food Chemistry, 22: 39-44. - Gachkar, L., Yadegari, D., Rezaei, M.B., Taghizadeh, M., Alipoor Astaneh, S. and Rasooli, I., 2007. Chemical and biological characteristics of Cuminum cyminum and Rosmarinus officinalis essential oils. Food Chemistry, 102: 898–904. - Hasanzadeh, N., 2005. Technological implication of natural products in plant diseases management with special emphasis on fireblight. Journal of Agricultural Sciences, 1: 53-68. - Helander, I.M., Alakomi, H.L., Latva-Kala, K., Mattila-Sandholm, T., Pol, I., Smid, E.J., Gorris, L.G.M. and Von Wright, A., 1998. Characterization of the action of selected essential oil components on Gram-negative bacteria. Journal of Agricultural and Food Chemistry, 46:3590-3595. - Irikiin, Y., Nishiyama, M., Otsuka, S. and Senoo, K., 2006. Rhizobacterial community-level, sole carbon source utilization pattern affects the delay in the bacterial wilt of tomato grown in rhizobacterial community model system. Applied Soil Ecology, 34: 27–32. - Jeong, M.R., Park, P.B., Kim, D.H., Jang, Y.S., Jeong, H.S. and Choi, S.H., 2009. Essential oil prepared from Cymbopogon citrates exerted an antimicrobial activity against plant pathogenic and medical microorganisms. Microbiology, 37: 48-52. - Ji, P., Momol, M.T., Olson, S.M., Pradhanang, P.M. and Jones, J.B., 2005. Evaluation of thymol as biofumigant for control of bacterial wilt of tomato under field conditions. Plant Disease, 89: 497-500. - Juven, B.J., Kanner, J., Schved, F. and Weisslowicz, H., 1994. Factors that interact with the antibacterial action of thyme essential oil and its active constituents. Journal of Applied Bacteriolog, 76: 626-631. - Karapinar, M. and Aktug, S.E., 1987. Inhibition of foodborne pathogens by thymol, eugenol, menthol and anethole. International Journal of Food Microbiology, 4: 161-166. - Kempe, J. and Sequeira, L., 1983. Biological control of bacterial wilt of potatoes: Attempts to induce resistance by treating tubers with bacteria. Plant Disease, 67: 499-503. - Kim, J., Marshall, M.R. and Wei, C.I., 1995. Antibacterial activity of some essential oil components against five foodborne pathogens. Journal of Agricultural and Food Chemistry, 43: 2839-2845. - Kivanc, M. and Akgul, A., 1986. Antibacterial activities of essential oils from Turkish species and citrus. Flavour and Fragrance Journal, 1: 175-179. - Leistner, L., 1978. Hurdle effect and energy saving: 553-557. In: Downey, W.K., (Ed.). Food Quality and Nutrition. Applied Science Publishers, London, England, 712p. - Lucas, G.C., Alves, E., Pereira, R.B., Perina, F.G. and Souza, R.M., 2012. Antibacterial activity of essential oils on Xanthomonas vesicatoria and control of bacterial spot in tomato. Brazilian Agricultural Research, 47: 351-359. - Mari, M., Bertolini, P. and Pratella, G.C., 2003. Non-conventional methods for the control of post-harvest pear diseases. Journal of Applied Microbiology, 94: 761-766. - Murray, P.R., Baron, E.J., Pfaller, M.A., Tenover, F.C. and Yolke, R.H., 1995. Manual of Clinical Microbiology. Washington, DC: ASM, 1482p. - Oussalah, M., Caillet, S., Saucier, L. and Lacroix, M., 2006. Antimicrobial effects of selected plant essential oils on the growth of a Pseudomonas putida strain isolated from meat. Meat Science, 18: 414-420. - Romano, C.S., Abadi, K., Repetto, V., Vojnov, A. and Moreno, S., 2008. Synergistic antioxidant and antibacterial activity of rosemary plus butylated derivatives. Food Chemistry, 15: 456-461. - Samavi, S., Hassanzadeh, M., Faghihi, M. and Rezaee, Y., 2009. Journal of Plant Pathology, 91(3): 691-696. - Sivropoulou, A., Papanikolaou, E., Nikolaou, C. and Kokkini, S., 1996. Antimicrobial and cytotoxic activities of Origanum essential oils. Journal of Agricultural and Food Chemistry, 44: 1202-1205. - Smid, E.J. and Gorris, L.G.M., 1999. Natural antimicrobials for food preservation: 285-308. In: Rahman, M.S., (Ed.). Handbook of Food Preservation. Marcel Dekker, New York, 1088p. - Tuley de Silva, K., 1995. A Manual on the Essential Oil Industry. United Nations Industrial Development Organization (UNIDO), Vienna, 231p. - Vokou, D., Vareltzidou, D. and Katinakis, P., 1993. Effects of aromatic plants on potato storage: sprout suppression and antimicrobial activity. Agriculture, Ecosystems and Environment, 47: 223-235. - Vukovic, T., Milosevic, S., Sukdolak, S. and Solujic, S., 2007. Antimicrobial activities of essential oil and methanol extract of Teucrium montanum. Evidence-Based Complementary and Alternative Medicine, 4: 17-20. - Walters, D.R., Walsh, D., Newton, A.C. and Lyon, G.D., 2005. Induced resistance for plant disease control: maximizing the efficacy of resistance elicitors. Phytopathology, 95: 1368-1373. - Wan, J., Wilcock, A. and Coventry, M.J., 1998. The effect of essential oils of basil on the growth of Aeromonas hydrophila and Pseudomonas fluorescens. Journal Applied Microbiology, 84: 152-158. - WHO., 2002. Food safety and foodborne illness. World Health Organization Fact sheet 237, revised January Geneva. - Xue, Q.Y., Chen, Y., Li, S.M., Chen, L.F., Ding, G.C., Guo, D.W. and Guo, J.H., 2008. Evaluation of the strains of Acinetobacter and Enterobacter as potential biocontrol agents against Ralstonia wilt of tomato. Biological Control, 48: 252-258. | ||
|
آمار تعداد مشاهده مقاله: 890 تعداد دریافت فایل اصل مقاله: 774 |
||