Antifungal Activity of Essential Oils from Two Varieties of Sweet Basil (Ocimum basilicumL.)The aim of this work was an evaluation of the antifungal activity of essential oils from two cultivars of sweet basil (Ocimum basilicumL.): ‘Wala’ and ‘Fine Verde’. The essential oils from dried, ground herbs were extracted with the hydro-distillation method using Deryng apparatus. The composition of the oils was analyzed by gas chromatography. The antifungal activity of the oils was tested against the following strains:Alternariasp.,Aspergillus flavus, Botrytis cinerea, Cladosporium herbarum, Eurotium amstelodamiandEurotium chevalieri. The disc diffusion agar method was applied. Each oil was used in two doses, 10 and 5 μl/disc. A disc (6 mm dia.), soaked with oil, was placed on agar plates, which had been previously inoculated with spores of the different strains. The diameters of fungal growth inhibition zones were measured after 72h of incubation at 25°C and expressed in millimeters. The obtained results showed that the diameter of the mycelium growth inhibition zone significantly depended on the source of oil, the dose of oil, and the species of fungi. The essential oil from the ‘Wala’ variety was more effective against the tested fungi than the oil from ‘Fine Verde’ and the inhibition zones were greater when the dose of the oils was higher.E. chevalieriwas the most sensitive to both of the oils andA. flavuswas the most resistant. The differences in the antifungal activity of the tested oils were probably the result of their different chemical compositions. In comparison with the ‘Fine Verde’ oil, the oil from ‘Wala’ had more than twice the amount of linalool, more 1,8-cineole, and contained geraniol and methyl chavicol. In the conditions of the experiment both oils showed greater antifungal activity than cycloheximide (actidion) and methyl thiophanate (Topsin M 500 SC) used as controls.
SummaryIn the study four spice plants were tested: basil, marjoram, savory and the leafy type of parsley. A microbiological analysis included fresh plant materialshoots with leaves (whole and cut into 2-3cm pieces) and frozen pieces (after freezing and storage for 12 months at -25 o C). In the fresh whole plants a total number of mesophilic aerobic bacteria ranged from 3.9 in marjoram to 6.7 logCFU·g -1 in parsley, moulds -from 2.2 in basil and savory to 4.1 logCFU·g -1 in parsley and yeasts -from 2.1 in basil and savory to 3.5 logCFU·g -1 in parsley. Cutting of plants caused a significant increase in the number of these microorganisms. Freezing and freezing storage induced differentiated decreasing of microbiological contamination of tested material. After 12 months of freezing storage an average survival percentage of bacteria was 10%, of moulds and yeasts respectively 44% and 48%, in relation to number of these microorganisms in fresh cut spice plants before freezing. Final counts of bacteria, moulds and yeasts ranged respectively 3.3-6.1, 2.3-3.7 and 2.1-4.1 logCFU·g -1 . Neither in the fresh material nor in the frozen one were pathogenic bacteria found. The titre of coliforms in all tested samples of basil, savory and marjoram was >0.1g but it was lower (0.01g) in fresh and frozen parsley. Microbiological quality of frozen parsley was low (total count of microorganisms >6.0 logCFU·g -1 ). Moreover there was a high number of moulds and yeasts (>3.0 logCFU·g -1 ) in frozen marjoram. The microbiological quality of frozen basil and savory was quite good. The count of microorganisms in fresh plant material before freezing influenced microbiological quality of frozen spice plants.
Celem badań było określenie stanu mikrobiologicznego różnych odmian bazylii i gatunków mięty, bezpośrednio po zbiorze roślin. Badaniami objęto cztery odmiany bazylii pospolitej (Ocimum basilicum): 'Fine Verde', 'Genovese', 'Red Rubin' i 'Wala' oraz ziele mięty: pieprzowej białej (Mentha x piperita f. pallescens), cytrynowej (Mentha x piperita var. citrata), kędzierzawej (Mentha crispa) i nadwodnej (Mentha aquatica). Ocenie poddano ulistnione, niemyte pędy ziół, które zbierano w fazie tuż przed kwitnieniem. Stwierdzono, że ogólna liczba bakterii mezofilnych tlenowych, drożdży i pleśni mieściła się na poziomie odpowiednio: 10 4-10 6 , 10 3-10 5 oraz 10 2-10 5 jtk•g-1. Poszczególne odmiany bazylii oraz gatunki mięty różniły się istotnie zanieczyszczeniem przez bakterie, drożdże i pleśnie. W bazylii średnia liczba bakterii i grzybów pleśniowych wynosiła odpowiednio 10 6 oraz 10 4 jtk•g-1 i była istotnie wyższa niż w mięcie, w której wynosiła 10 5 i 10 3 jtk•g-1. Jednak zgodnie z kryteriami systemu HACCP, większość badanych ziół odznaczała się średnim stopniem zanieczyszczenia przez drobnoustroje mezofilne i jedynie w bazylii 'Fine Verde' był on wysoki. Zastrzeżenia budził stan sanitarno-higieniczny mięty cytrynowej oraz bazylii 'Red Rubin', w których wykryto skażenie przez bakterie E. coli. Miano bakterii z grupy coli mieściło się w przedziale >0,1-0,001g. W żadnym z badanych surowców nie występowały pałeczki Salmonella sp. oraz gronkowce koagulazododatnie. We wszystkich odmianach bazylii i gatunkach mięty grzyby pleśniowe były reprezentowane głównie przez Alternaria sp., Cladosporium sp. i Botrytis sp.
SummaryQuantity and quality of yield of shallot grown for bunching harvest with the use of covers was examined. There were two types of covers used: perforated polyethylene film (0.03 mm thick; with 100 holes per 1 m 2 ) and polypropylene non-woven fabric. The control plants were shallots grown without cover. After harvest the content of dry matter, L-ascorbic acid, total and reducing sugars, saccharose and pyruvic acid was determined. The results of the study showed that there was no significant effect of covering plants with perforated polyethylene film or polypropylene non-woven fabric on the dry matter, sugars and L-ascorbic acid content in the shallots grown for bunching harvest. Also, covers used in the experiment did not have an influence on the level of pungency of shallots. However, the weather conditions of each year of the study had a significant effect on the content of the analysed compounds. Moreover it was proved that, the correlation between total sugars content and pungency of shallot grown for bunching harvest was significant (r= -0.9097).
The experiment on Zea mays L. cv. Landmark (F1) plants was performed in a greenhouse with UV-B (305-315 nm). The pots with plants were divided into four groups: the first and the second groups were grown, respectively, at low (1.0 kJ m -2 d -1 ) and high (3.0 kJ m -2 d -1 ) biological effective dose of UV-B radiation. Half of the pots of each group were sprayed with 0.1% solution of Asahi SL (the third and fourth groups). The intensity of photosynthesis and transpiration, chlorophyll fluorescence, the content of UV-absorbing compounds and radical scavenging activity were measured using DPPH after four and six weeks of UV-B radiation. After six weeks of irradiation with a higher UV-B dose both flavonoid content and antioxidant activity increased by 112% and by 44%, respectively, compared to the plants grown at the lower dose. The plants treated with Asahi SL and exposed to the high dose of UV-B had the content of flavonoids 80% higher than the control ones. Asahi SL decreased scavenging activity in both groups of plants by 17% and 32%, respectively, in comparison with the untreated plants. The intensity of net photosynthesis, the transpiration rate and chlorophyll fluorescence parameters (Fv/Fo, ETR, Rfd) did not differ in most of variants.
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