Volume 6, Issue 3 (September 2021)                   J Environ Health Sustain Dev 2021, 6(3): 1376-1387 | Back to browse issues page


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Mobininejad M, Khalili Sadrabad E, Hekmatimoghaddam S H, Jebali A, Fallah A A, Akrami Mohajeri F. Zataria Multiflora Essential Oil Loaded with Starch Nanoparticles to Protect Strawberries against Botrytis Cinerea. J Environ Health Sustain Dev. 2021; 6 (3) :1376-1387
URL: http://jehsd.ssu.ac.ir/article-1-319-en.html
Zoonotic Diseases Research Center, Department of Food Hygiene and Safety, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran.
Abstract:   (144 Views)
Introduction: The post-harvest damage to fruits is estimated to be about 10-30% of the total products, which reaches up to 30-50% in some perishable fruits. About 25 species of fungi and bacteria including Botrytis spp. and in particular Botrytis cinerea are known to contaminate fruits, vegetables and ornamental greenhouse plants. The aim of this study was to investigate the antifungal activity of different concentrations of Zataria multiflora essential oil (ZEO) against B. cinerea.
Materials and Methods: The ZEO was extracted through steam distillation and analyzed by gas chromatography-mass spectrometry. The strawberries packages were exposed to ZEO with different concentrations (0, 200, 400, 600, and 800 ppm) and satarch nanoparticles. The exposed fruits were kept for 24 days at two temperatures of 20°C and 4°C.
Results: The ZEO decreased mycelium growth even when only 200 ppm of it was added to each container. The response was dose-dependent, so that the 800 ppm dose of ZEO showed complete inhibitory effect. The minimum inhibitory concentration (MIC) and minimum fungicidal concentration (MFC) values for ZEO against B. cinerea were 200 µg/mL and 500 µg/mL, respectively. Additionally, ZEO preserved the sensory characteristics.
Conclusion: The ZEO may be effectively used in packaging of strawberry to increase its shelf life by inhibition of B. cinerea.
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Type of Study: Original articles | Subject: Food safety and hygiene
Received: 2021/06/13 | Accepted: 2021/08/20 | Published: 2021/09/25

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