افزایش عمر پس از برداشت میوه ی هلو توسط عوامل کنترل زیستی شامل دو جدایه Aureobasidium pullulans

نوع مقاله : مقاله پژوهشی

نویسندگان

1 استادیار گروه باغبانی دانشکده کشاورزی دانشگاه تبریز.

2 دانش آموخته دکتری فیزیولوژی گیاهان زراعی دانشکده کشاورزی دانشگاه تبریز.

3 استادیار گروه علوم باغبانی دانشگاه صنعتی شاهرود.

چکیده

چکیده
با توجه به ضایعات بالای پس از برداشت میوه­ی هلو و محدودیت استفاده از قارچکش­های شیمیایی، ارائه راهکارهای مناسب جهت کنترل عوامل بیماریزای پس از برداشت از ضرورت برخوردار است. ترکیبات طبیعی دارای خواص ضد قارچی و ضد میکروبی می‌توانند جهت افزایش عمر انبارمانی میوه‌های مختلف مورد استفاده قرار گیرند. با توجه به این که بیماری پوسیدگی ریزوپوسی ناشی از stolonifer Rhizopus، یکی از عوامل اصلی پوسیدگی میوه‌ی هلو در مراحل مختلف پس از برداشت است، در این تحقیق اثر آنتاگونیستی دو سویه L1 و L8 مخمر pullulans Aureobasidium بر قارچ R. stolonifera بر روی میوه­ی هلو در غلظت­های مختلف سوسپانسیون مخمر (108، 107 و 106 سلول در هر میلی­لیتر) و همچنین حالت­های مختلف استفاده از این مخمر (شسته شده (WC)، فیلتر شده (FC) و اتوکلاو شده (AC) در دمای 20 درجه­ی سانتیگراد مورد بررسی قرار گرفت. نتایج به‌دست آمده نشان داد که فقط در حالت سلول­های شسته شده، هر دو جدایه­ی مخمر به‌طورمعنی‌داری پوسیدگی ریزوپوسی میوه­ی هلو را کنترل کردند. بین غلظت­های مختلف به‌کار رفته، بالاترین غلظت (108) هر دو مخمر، بیشترین میزان کنترل پوسیدگی ریزوپوسی را بر روی میوه‌های هلو نشان داد.

 

کلیدواژه‌ها


عنوان مقاله [English]

Extending Shelf-life of Peach by Using Biocontrol Agents Including two Isolates of Aureobasidium pullulans

نویسندگان [English]

  • Saeideh Alizadeh 1
  • Javid Emaratpardaz 2
  • Hassan Khosh ghalb 3
1 Assistant Professor, Department of Horticultural Science, Faculty of Agriculture, University of Tabriz.
2 PhD Graduated of Agronomy, Plant Physiology, Faculty of Agriculture, University of Tabriz.
3 Assistant Professor, Department of Horticultural Science, Technical University of Shahrood.
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