The Effect of Dill and Cumin Essential Oils on Physiological and Microbiological Traits of Cut Alstroemeria ( Alstroemeria hybrida)

محورهای موضوعی : مجله گیاهان زینتی

Motahareh Ershad Langroudi ¹ (Department of Horticultural Science and Agronomy, Science and Research Branch, Islamic Azad University, Tehran, Iran)
Davood Hashemabadi ² (Department of Horticultural Science, Rasht Branch, Islamic Azad University, Rasht, Iran)
Sepideh Kalateh Jari ³ (Department of Horticultural Science and Agronomy, Science and Research Branch, Islamic Azad University, Tehran, Iran)
Leila Asadpour ⁴ (Department of Biology, Rasht Branch, Islamic Azad University, Rasht, Iran)

تاریخ دریافت : 1397/12/26 تاریخ پذیرش : 1398/07/10 تاریخ انتشار : 1398/12/11

کلید واژه: postharvest, Vase life, Alstroemeria, Bacteria, Pre-harvest,

چکیده مقاله :

Alstroemeria (Alstroemeria hybrida) is one of the most important cut flowers in the world. The aim of this study is investigating on the effect of dill and cumin essential oils on physiological and microbiological traits of alstroemeria cut flowers. Hydro-distillation method and GC isolated the essential oils of seed and GC/MS examined the chemical compositions of the samples. This experiment carried out as factorial based on completely randomized design with two factors of essential oils of dill and cumin (50 and 100 ppm). The second factor was used of methods (pre-harvest, post-harvest). The results showed that the dill essential oil treatment (100 ppm) in pre-harvest was the best treatment for all known traits. 11 colonies of bacteria were identified in stem end of cut alstroemeria flowers; which are E-coli, Enterobacter, Klebsiella, Proteus, Serratia, Citrobacter, Pseudomonas, Staphylococcus aureus, Streptococcus, Bacillus cereus and Actinomycetes. Due to the positive impact of dill essential oil (100 ppm) in the pre-harvest method in improving traits associated with vase life of cut alstroemeria flowers, these treatments are recommended.

چکیده انگلیسی:

آلسترومریا یکی از مهمترین گل­های شاخه بریده در جهان محسوب می­شود. هدف از این پژوهش بررسی تاثیر اسانس شوید و زیره سبز بر خصوصیات فیزیولوژیکی و میکروبیولوژیکی گل شاخه بریده آلسترومریا است. اسانس بذور این دو گیاه به روش تقطیر هیدروژن و با دستگاه GC جدا شده و با دستگاه GC/MS ترکیبات موجود در نمونه­ها تعیین شد. این آزمایش به­صورت فاکتوریل در طرح کاملا تصادفی با دو فاکتور انجام گرفت. اسانس شوید و زیره سبز که هر کدام با دو غلظت مختلف (50 و 100 میلی­گرم/ لیتر)، عامل دوم روش­های مورد استفاده (قبل از برداشت، پس از برداشت) بود. نتایج نشان داد که استفاده از اسانس شوید 100میلی­گرم/ لیتر در قبل از برداشت، بهترین روش برای همه صفات است. 11 کلنی باکتری در انتهای ساقه گل آلسترومریا بریده شناخته شدند که شاملE-coli، Enterobacter، Klebsiella، Proteus، Serratia، Citrobacter، Pseudomonas، Staphylococcus aureus، استرپتوکوک، Bacillus cereus و Actinomycetes است. کاربرد قبل از برداشت اسانس شوید (100 میلی­گرم/ لیتر) در بهبود ویژگی­های مرتبط با ماندگاری گل بریده آلسترومریا بهترین اثر را داشت.

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