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بهرامی, مینا, جهانی, مهدی, امینی فرد, محمد حسین. (1404). بررسی اثر ضدقارچی برخی اسانسهای گیاهان دارویی بر افزایش عمر انبارمانی و مشخصه‌های کیفی میوه انار (Punica granatum L.). سامانه مدیریت نشریات علمی, 39(2), 249-235. doi: 10.22067/jhs.2024.88958.1363
مینا بهرامی; مهدی جهانی; محمد حسین امینی فرد. "بررسی اثر ضدقارچی برخی اسانسهای گیاهان دارویی بر افزایش عمر انبارمانی و مشخصه‌های کیفی میوه انار (Punica granatum L.)". سامانه مدیریت نشریات علمی, 39, 2, 1404, 249-235. doi: 10.22067/jhs.2024.88958.1363
بهرامی, مینا, جهانی, مهدی, امینی فرد, محمد حسین. (1404). 'بررسی اثر ضدقارچی برخی اسانسهای گیاهان دارویی بر افزایش عمر انبارمانی و مشخصه‌های کیفی میوه انار (Punica granatum L.)', سامانه مدیریت نشریات علمی, 39(2), pp. 249-235. doi: 10.22067/jhs.2024.88958.1363
بهرامی, مینا, جهانی, مهدی, امینی فرد, محمد حسین. بررسی اثر ضدقارچی برخی اسانسهای گیاهان دارویی بر افزایش عمر انبارمانی و مشخصه‌های کیفی میوه انار (Punica granatum L.). سامانه مدیریت نشریات علمی, 1404; 39(2): 249-235. doi: 10.22067/jhs.2024.88958.1363

بررسی اثر ضدقارچی برخی اسانسهای گیاهان دارویی بر افزایش عمر انبارمانی و مشخصه‌های کیفی میوه انار (Punica granatum L.)

علوم باغبانی
مقاله 5، دوره 39، شماره 2 - شماره پیاپی 66، تیر 1404، صفحه 249-235    اصل مقاله (756.83 K)
نوع مقاله: مقالات پژوهشی
شناسه دیجیتال (DOI): 10.22067/jhs.2024.88958.1363
نویسندگان
مینا بهرامی1؛ مهدی جهانی* 1؛ محمد حسین امینی فرد2
1گروه گیاهپزشکی، دانشکده کشاورزی دانشگاه بیرجند، بیرجند، ایران
2گروه علوم باغبانی، دانشکده کشاورزی، دانشگاه بیرجند، بیرجند، ایران
چکیده
عصاره و اسانس برخی از گیاهان دارویی دارای خاصیت ضدمیکروبی می­باشند، که جایگزین مناسبی برای قارچ‌کش­های شیمیایی محسوب می­گردند، لذا استفاده از اسانس­های گیاهی در افزایش انبارمانی و حفظ کیفیت محصولات باغبانی به­عنوان ایده­ای جدید در کشاورزی نوین مطرح می­باشد. این مطالعه به­منظور تعیین اثر ضدقارچی اسانس­های زنجبیل، زنیان، ترخون و هل در پنج غلظت صفر، 200، 400، 600 و 800 میکرولیتر در لیتر روی میوه انار(Punica granatum L.)  رقم ̓شیشه‌کپ̒ جهت جلوگیری از رشد قارچ پنی­سیلیوم در شرایط  in vitroو in vivo اجرا شده است. نتایج آزمایش in vitro نشان داد که افزایش غلظت اسانس­ها، فعالیت ضدقارچی آن­ها را نیز افزایش می­دهد، به­طوری­که کم­ترین قطر هاله قارچ از غلظت 800 میکرولیتر بر لیتر اسانس به دست آمد. مقایسه میانگین نوع اسانس نشان داد که بیش­ترین میزان بازدارندگی از رشد قارچ در اسانس زنجبیل و کم­ترین میزان در اسانس هل بر روی رشد کلنی قارچ مشاهده شد. نتایج اثر متقابل نشان داد که غلظت­های بالاتر از 200 میکرولیتر در لیتر اسانس زنیان مانع رشد 100 درصدی کلنی قارچ شدند. در شرایط in vivo، بهترین ظاهر میوه در انار­های آغشته به اسانس­های زنیان و زنجبیل به دست آمد وکم­ترین آن در اسانس هل مشاهده شد. اسانس زنجبیل دارای بیش­ترین میزان مواد جامد محلول (79/15)، فنل کل (194/0 میلی­گرم اسید گالیک بر 100 گرم وزن تر) و سفتی بافت میوه (67/7 نیتون بر کیلوگرم) بود. بیش­ترین pH آب میوه و میزان آنتی­اکسیدان از تیمار اسانس زنجبیل و زنیان حاصل شد. بیش­ترین میزان آنتی‌اکسیدان میوه­های انار آلوده به قارچ پنی­سیلیوم در تیمار 800 میکرولیتر در لیتر اسانس زنیان به دست آمد. نتایج این بررسی نشان داد که می­توان از اسانس­های گیاهی زنجبیل و زنیان به­عنوان مهار­کننده بیماری­های پس از برداشت در محصولات کشاورزی استفاده کرد.
کلیدواژه‌ها
آنتوسیانین؛ بازدارندگی؛ پس از برداشت؛ ضدقارچ
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