نوع مقاله : مقاله پژوهشی
نویسندگان
1 گروه کشاورزی، پژوهشکده گیاهان و مواد اولیه دارویی، دانشگاه شهید بهشتی، اوین، تهران، ایران
2 بخش تحقیقات گیاهپزشکی، مرکز تحقیقات و آموزش کشاورزی و منابع طبیعی آذربایجان غربی، سازمان تحقیقات، آموزش و ترویج کشاورزی، ارومیه، ایران
چکیده
کلیدواژه‌ها
عنوان مقاله [English]
نویسندگان [English]
The use of medicinal plants’ essential oils, as an alternative to chemical fungicides, is limited due to their low solubility in water, poor chemical stability, and their volatile nature. To solve this problem, encapsulation of essential oil on a nanometer scale and combining it with coating polymers has been suggested recently. In this study, nanoemulsions of Satureja khuzistanica (Khuzestani savory) essential oil (containing 87.4% carvacrol) and Mentha piperita (peppermint) essential oil (containing 33.6% menthone and 35.3% menthol) were prepared with an average particle size of 295 and 186 nm, respectively. After confirming their effectiveness against the fungus Penicillium expansum, they mixed with tragacanth coating polysaccharide (0.5% and 1%) to inhibit the penicillium decay of tomato fruit as well as improve fruit physicochemical indicators during storage at 10°C. Fruit treatments by nanoemulsion of essential oil (NEO) of S. khuzistanica 0.1% in combination with tragacanth 0.5% and 1% showed the greatest effect to inhibit the penicillium decay. The fruits treated with the NEO of peppermint was placed in the next statically group. Furthermore, the effect of the superior treatments on some physicochemical indicators of fruit showed a significant positive effect of them in terms of the fruit firmness and its total soluble solids (TSS). In addition, the total phenolic content of the treated fruits was significantly higher than non-treated healthy fruits. However, it seems that nanoencapsulation of antifungal and antioxidant essential oils compounds and combining them with the tragacanth, caused to increases the shelf life of the fruit during storage.
کلیدواژه‌ها [English]
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