نوع مقاله : مقاله پژوهشی
نویسندگان
1 دانشگاه تهران
2 موسسه دانش میوه خاورمیانه
3 دانشگاه تربیت مدرس
4 دانشگاه تربیت مدرس، تهران، ایران.
5 دانشجوی ارشد علوم و مهندسی صنایع غذایی، دانشگاه آزاد اسلامی واحد علوم تحقیقات، 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 Fresh Save MR (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]
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