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2011 | 51 | 1 |
Tytuł artykułu

Assessment of the antifungal activity of natural compounds to reduce postharvest gray mould (Botrytis cinerea pers.:Fr.) of kiwifruits (Actinidia deliciosa) during storage

Warianty tytułu
Badania nad możliwością użycia naturalnych wyciągów roślinnych w celu ograniczenia pozbiorowo występującej szarej pleśni (Botrytis cinerea pers.Fr.) na owocach kiwi (Actividia deliciosa) podczas magazynowania
Języki publikacji
Essential oils obtained by hydrodistillation from thyme (Thymus vulgaris L.), ajowan (Carum copticum L.), fennel (Foeniculum vulgare L.) and summer savory (Satureja hortensis L.) were assessed under in vivo condition for antifungal activity against Botrytis cinerea on kiwifruits. Inoculated and oil-treated fruits were kept in storage, 90 days. Evaluation of the antifungal activity of essential oils showed that with the increase of their concentrations the antifungal activity was increased, but no significant differences were observed. In addition, the quality parameters such as total soluble solids (TSS), titrable acidity (TA) and vitamin C reduced in fruits treated with essential oil. Weightloss and firmness values were not affected by essential oil treatment and essential oil treated kiwifruits showed off-flavor in compare to control. Results of this study suggest that application of essential oil to control postharvest pathogens is worthy of future works.
Olejki eteryczne otrzymywane poprzez hydrodestylację z tymianku (Thymus vulgaris), kminku koptyjskiego (Carum copticum), kopru (Foeniculum vulgare) i cząbru ogrodowego (Satureja hortensis), były badane in vivo pod względem antygrzybowej aktywności przeciwko Botrytis cinerea na owocach kiwi. Zaszczepione i potraktowane olejkiem owoce trzymano w przechowalni 90 dni. Ocena przeciwgrzybowej aktywności tych olejków wykazała, że wraz ze wzrostem ich stężenia wzrastała aktywność przeciwgrzybowa, lecz nie obserwowano istotnych różnic. Dodatkowo parametry jakościowe takie, jak: rozpuszczalne składniki stałe, miareczkowana kwasowość i witamina C, zmniejszały się w traktowanych olejkami owocach. Waga i jędrność nie zmniejszały się pod wpływem olejków, a traktowane nimi owoce mniej pachniały w porównaniu z kontrolą. Uzyskane wyniki sugerują, że warto podjąć dalsze badania nad aplikowaniem olejków eterycznych w celu ograniczenia pozbiorowych patogenów.
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Opis fizyczny
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