پديد آورنده :
زماني زاده، مريم
عنوان :
افزايش عمر انبارداري توت فرنگي با استفاده از لاكتوباسيلوس پلانتاروم A7 و اسانسها
گرايش تحصيلي :
علوم و صنايع غذايي
محل تحصيل :
اصفهان: دانشگاه صنعتي اصفهان، دانشكده كشاورزي
صفحه شمار :
هفده،131ص.: مصور،جدول،نمودار
يادداشت :
ص.ع.به فارسي و انگليسي
استاد راهنما :
صبيحه سليمانيان زاد، محمود شيخ زين الدين
استاد مشاور :
اميرحسين گلي
توصيفگر ها :
زنيان , دارچين , زيره , آويشن
تاريخ نمايه سازي :
29/2/93
استاد داور :
مهدي كديور، علي احساني، سيروس قبادي
كد ايرانداك :
ID619 دكتري
چكيده انگليسي :
Strawberry Shelf Life Extension Using Lactobacillus plantarum A7 and Essence Oils Maryam Zamani Zadeh zamanim94@yahoo com March 5 2014 Department of Food Science and technology College of Agriculture Isfahan University of Technology Isfahan 84156 83111 Iran1st Supervisor Sabihe Soleimanian Zad soleiman@cc iut ac ir2st Supervisor Mahmoud sheikh Zeinoddin zeinodin@cc iut ac ir1st Advisor Mahdi Kadivar kadivar@cc iut ac ir2st Advisor Ali Ehsani a ehsani@urmia ac irDepartment Graduate Program Coordinator Mohammad Mehdi Majidi Department of Food Science and Technology College of agriculture Isfhan University of Technology Isfahan 84156 Iran Department of Food Hygiene and Quality Control Faculty of Veterinary Medicine Urmia University Urmia IranAbstractChemical fungicides have been intensively used in the control of decays in fruits inpostharvest conditions nevertheless continuous use of these fungicides has faced two majorobstacles development of pathogen resistance to many key fungicides and public knowledgeon the health and environmental hazards of these compounds This study evaluated theefficacy of Lactobacillus plantarum A7 thyme Thymus vulgaris L cumin Cuminumcyminum L ajwain Carum Copticume L and cinnamon Cinnamomum verum essentialoils and the combination of these elements as postharvest biocontrol agents against Botrytisspp on strawberry fruit Thyme ajwain and cinnamon oils revealed remarkable antifungaleffect against Botrytis spp in vitro whereas the inhibitory effect of cumin oil was achieved inhigher concentrations In the case of using thyme oil two hours after artificial inoculation ofthe fruit among three tested concentrations only 200 L L 1 of this essential oil showed aconsiderable inhibitory effect on strawberry against Botrytis spp for ajwain and cinnamoncomplete inhibitory effect was observed in 100 and 200 L L 1 while none of theconcentrations of cumin oil could prevent decay significantly Results showed that thecombined treatment of strawberry fruit with L plantarum cumin oil 50 L L 1 L plantarum thyme oil 100 L L 1 L plantarum ajwain oil 50 l and L plantarum cumin oil 100 l resulted in remarkably improved control of Botrytis infections incomparison to the application of L plantarum A7 or essential oils alone Quality i e pH acidity and ascorbic acid content and sensory attributes of the strawberry fruit were better inthe case of using cumin ajwain and cinnamon compared to thyme oil when a combination ofL plantarum A7 and essential oils was used In the case of dual use of essential oils in noninoculated strawberries the combination of cinnamon thyme cinnamon cumin andcinnamon ajwain in concentration 40 L L prevented decay inhibition 80 40 and 25 respectively Whereas in inoculated strawberries with Botrytis the combinations ofcinnamon thyme cinnamon ajwain and cinnamon cumin could prevent decay inhibitioncompletely Keywords Essential oil Antagonist Ajwain Thyme Strawberry
استاد راهنما :
صبيحه سليمانيان زاد، محمود شيخ زين الدين
استاد مشاور :
اميرحسين گلي
استاد داور :
مهدي كديور، علي احساني، سيروس قبادي
