Visual Journal of Technical and Vocational Education

Visual Journal of Technical and Vocational Education

Investigating the antifungal properties of Trachyspermum ammi essential oil with the approach of application in food warehouses and landscape

Document Type : Original Article

Authors
1 Master of Science, Department of Plant Protection, Lorestan University (LU), Khoram Abad, Iran.
2 Department of Architecture and Urban Planning, Technical and Vocational University (TVU), Tehran, Iran.
3 Department of Agricultural Science, Technical and Vocational University (TVU), Tehran, Iran.
Abstract
The purpose of present study were to assess the antifungal activity in vitro ajwain essential oil by addition to the fungal growth medium of three pathogens (Botrytis cinerea, Aspergillus niger and Penicillium digitatum) isolated from grapes, tomato, and orange. Also, determine its antifungal properties in vivo a potential food preservative. Essential oil of Trachyspermum ammi was extracted by Clevenger-type apparatus and quantified and identified by gas chromatography–mass spectroscopy and gas chromatography. Analysis of the total essential oil show that thymol (60.50%), terpinene (15.65%) and p-cymene (12.51%) were the major constituents of this oil. The oil inhibited completely the growth of A. niger, B. cinerea and P. digitatum at 400–600 µl/l on the PDA medium. Exposure to ajwain oil at 600 µl/l reduced fruits mold incidences by more than 90%. In conclusion, we showed ajwain oil was highly effective against post-harvest diseases, which supports its use in phytopathology for its antiseptic properties..
Keywords
Subjects

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Volume 1, Issue 2 - Serial Number 2
October 2024
Pages 49-63

  • Receive Date 16 May 2024
  • Revise Date 10 June 2024
  • Accept Date 30 June 2024