Mostafa Darvishnia; Moslem Moosavian
Abstract
The current study been conducted to achieveto effective antagonists for diseases control of seedling damping-off greenhouse pepper, casead by Rhizoctonia solani. Experiments has conducted based on completely randomized design in the faculty of agriculture and natural resources of Lorestan University ...
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The current study been conducted to achieveto effective antagonists for diseases control of seedling damping-off greenhouse pepper, casead by Rhizoctonia solani. Experiments has conducted based on completely randomized design in the faculty of agriculture and natural resources of Lorestan University in 2016-17. First, the fungi and biological agents were isolated and identified of the rhizosphere of Solanaceae plants. The antagonistic ability of fungal and bacterial isolates, such as Trichoderma harzianum and Trichoderma virens fungi and Bacillus subtilis bacteria, against R. solani was studied by using dual culture method. As well as antagonistic ability of fungal and bacterial agents and Trichomix HV biological fungicide were study in a greenhouse condition. The results showed that both species of T. harzianum and T. virens the prevented growth of fungi 9.45 and 15.59 percent respectively by colonization and sporulation in PDA. Antagonistic bacterial also caused effects such as outpour of the contents of hyphae, color change at the tip of hyphae, thinning and reduction of mycelium up to 8.47 percent. Also, results in greenhouse condition showed that B. subtilis and T. harzianum treatments have the most positive effects on growth traits such as height and weight (wet and dry) of the root and stem and reduced the severity of the disease up to 60.33 and 70.33 respectively; therefore they are the best antagonistic agents to control R. solani on pepper.
Moslem Mousavian; Eidi Bazgir; Aref Moradpour
Abstract
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 ...
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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.