نوع مقاله : مقاله پژوهشی
نویسندگان
1 واحد تحقیق و توسعه شرکت راژ فدک مهرشهر، کرج ، ایران.
2 گروه حشرهشناسی و بیماریهای گیاهی، دانشکده فناوری کشاورزی، دانشکدگان کشاورزی و منابع طبیعی، دانشگاه تهران. ایران
3 واحد تحقیق و توسعه شرکت دانش میوه خاورمیانه، کرج، ایران
4 واحد تحقیق و توسعه شرکت راژ فدک مهرشهر، کرج ، ایران
5 دانش آموخته دوره کارشناسی ارشد دانشگاه تربیت مدرس، تهران، ایران
6 دانش آموخته دوره کارشناسی ارشد دانشگاه تربیت مدرس، تهران، ایران.
7 دانش آموخته دوره کارشناسی ارشد علوم و مهندسی صنایع غذایی، دانشگاه آزاد اسلامی واحد علوم تحقیقات، تهران، ایران
8 گروه گیاهپزشکی، دانشکده کشاورزی، دانشکدگان کشاورزی و منابع طبیعی دانشگاه تهران. ایران
چکیده
کلیدواژهها
عنوان مقاله [English]
نویسندگان [English]
The button mushroom (Agaricus bisporus) is regarded as one of the most important protein-rich agricultural products and serves as a valuable source of essential amino acids, vitamins, and minerals. One of the major challenges in mushroom cultivation is the occurrence of green mold, which can cause substantial economic losses. Continuous application of chemical fungicides not only contributes to environmental contamination and poses risks to human health, but also leads to the development of resistance in pathogenic strains, thereby complicating disease management. In this study, the antifungal activity of savory oil, produced by the Danesh-Miveh Company, was evaluated against green mold of button mushroom under both laboratory and cultivation-room conditions. In addition, the effects of this compound on mushroom growth parameters, including yield, weight loss percentage, and firmness, were assessed. The results indicated that the concentration of 2000 ppm of savory oil exhibited the highest inhibitory effect on mold growth. The MIC and MFC values for this compound were determined to be 2000 ppm, while the EC₅₀ value was 1000 ppm. Moreover, bactericidal activity against Bacillus velezensis UTB96 was also observed at 2000 ppm. According to the findings, this compound did not exert any negative impact on mushroom performance. Therefore, savory oil can be considered an effective biological alternative to chemical pesticides for controlling green mold in mushroom cultivation, while also helping prevent environmental hazards and risks associated with human health.
کلیدواژهها [English]
Extended Abstract
Introduction
The button mushroom (Agaricus bisporus) is one of the most widely cultivated edible mushrooms worldwide and represents an important source of high-quality proteins, vitamins, and minerals. However, its commercial production is severely threatened by green mold disease, primarily caused by Trichoderma spp., which can lead to significant yield losses. The extensive use of chemical fungicides for disease control has raised serious concerns regarding environmental contamination, human health risks, and the emergence of resistant pathogen strains. Therefore, there is an increasing demand for safe, eco-friendly, and effective alternatives. Plant essential oils, particularly savory oil, have attracted attention due to their strong antimicrobial and antifungal properties. The present study aimed to evaluate the effectiveness of savory oil in controlling green mold disease of button mushroom and to investigate its effects on yield and selected quality characteristics under laboratory and cultivation-room conditions.
Materials and Methods
The antifungal activity of savory oil was evaluated against the causal agent of green mold using a plate assay method on potato dextrose agar (PDA). Different concentrations of savory oil (500, 700, 1000, 2000, and 3000 ppm) were incorporated into the culture medium, and mycelial growth inhibition was recorded. Minimum inhibitory concentration (MIC), minimum fungicidal concentration (MFC), and EC₅₀ values were determined. In cultivation-room experiments, the effects of savory oil treatments on mushroom yield, weight loss percentage, and firmness were assessed using a completely randomized design with multiple treatments and replications. In addition, the antibacterial activity of savory oil against Bacillus velezensis UTB96 was evaluated.
Results
The results demonstrated that savory oil exhibited strong antifungal activity against the green mold pathogen. The highest inhibitory effect on mycelial growth was observed at a concentration of 2000 ppm. The MIC and MFC values were both determined to be 2000 ppm, while the EC₅₀ value was estimated at 1000 ppm. Moreover, savory oil showed bactericidal activity against Bacillus velezensis UTB96 at 2000 ppm. Cultivation-room experiments indicated that application of savory oil did not negatively affect mushroom yield, weight loss, or firmness, confirming its compatibility with mushroom production.
Discussion
The strong antifungal performance of savory oil can be attributed to its bioactive compounds, particularly phenolic terpenoids, which are known to disrupt fungal cell membranes and interfere with essential metabolic pathways. The results obtained in this study are consistent with previous reports highlighting the antifungal potential of Satureja hortensis essential oil against various plant pathogenic fungi. Importantly, the absence of adverse effects on mushroom growth and quality parameters suggests that savory oil can be safely applied in commercial mushroom cultivation systems.
Conclusion
Overall, savory oil proved to be an effective and environmentally friendly alternative to chemical fungicides for controlling green mold disease in button mushroom cultivation. Its strong antifungal activity, combined with the lack of negative effects on yield and quality characteristics, highlights its potential for sustainable disease management in the mushroom industry. The use of savory oil could contribute to reducing chemical inputs, minimizing environmental risks, and improving food safety.
All authors contributed equally to the conceptualization of the article and writing of the original and subsequent drafts.
The data will be made available on request.
This research was financially supported by the UniversityCollege of Agriculture and Natural Resources, University of Tehran. We thank University of Theran for providing research facility and support.
The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
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