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Information Journal Paper

Title

THE EFFECT OF CLOVE BUDS AND ROSEMARY EXTRACTS AND ESSENCES ON CONTROL OF BOTRYTIS CINEREA GROWTH

Pages

  1-11

Abstract

 The use of natural compounds due to their antifungal, antibacterial and antioxidant properties is proceeding in control of postharvest wastes especially postharvest decay. In this study Clove and Rosemary extracts were prepared using ethanol extraction and the essences were extracted with Clevenger apparatus. The effect of extracts on B. cinerea as pathogenic fungi was investigated by poisoned food and the effect of essences by fumigation and also poisoned food (contact) method, using different concentrations from 0 to 600 ppm. The ethanol extract of both plants had no fungi static effect. Clove essence at concentration of 300 ppm in POISONED FOOD METHOD and at 450 and 600 ppm in FUMIGATION METHOD stopped the fungus growth showing fungicide properties.300, 450 and 600 ppm of rosemary essence in FUMIGATION METHOD, stopped the fungus mycelia growth showing fungi static properties. In the same concentrations, essence compared to ethanol extract, FUMIGATION METHOD to POISONED FOOD METHOD and clove to rosemary, showed greater antifungal effects.

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    • Cite

    APA: Copy

    VESALTALAB, Z., & GHOLAMI, M.. (2012). THE EFFECT OF CLOVE BUDS AND ROSEMARY EXTRACTS AND ESSENCES ON CONTROL OF BOTRYTIS CINEREA GROWTH. PLANT PRODUCTS TECHNOLOGY (AGRICULTURAL RESEARCH), 11(2), 1-11. SID. https://sid.ir/paper/229778/en

    Vancouver: Copy

    VESALTALAB Z., GHOLAMI M.. THE EFFECT OF CLOVE BUDS AND ROSEMARY EXTRACTS AND ESSENCES ON CONTROL OF BOTRYTIS CINEREA GROWTH. PLANT PRODUCTS TECHNOLOGY (AGRICULTURAL RESEARCH)[Internet]. 2012;11(2):1-11. Available from: https://sid.ir/paper/229778/en

    IEEE: Copy

    Z. VESALTALAB, and M. GHOLAMI, “THE EFFECT OF CLOVE BUDS AND ROSEMARY EXTRACTS AND ESSENCES ON CONTROL OF BOTRYTIS CINEREA GROWTH,” PLANT PRODUCTS TECHNOLOGY (AGRICULTURAL RESEARCH), vol. 11, no. 2, pp. 1–11, 2012, [Online]. Available: https://sid.ir/paper/229778/en

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