جستجوی مقالات مرتبط با کلیدواژه « eucalyptus essential oil » در نشریات گروه « باغبانی »

In the current study, the influence of time factors was investigated on application of Eucalyptus globulus Labill., essential oil against the adults of confused flour beetle Tribolium confusum Jacquelin du Val. The containers were treated with 205, 328, 460, 615 and 902 µl/L air of the essential oil and the adults were exposed 1, 2, 4, 8, 16 and 24 hours after treatment, for evaluating the effectiveness period of the essential oil. LC50 values were estimated in other experiments based on 1, 2, 4, 8 and 16 hours exposure times. Finally, the cumulative mortalities of the essential oil were recorded at 3, 6, 9, 12 and 24 hours after treatment. According to the obtained results, a delay more than 16 hours reduced the efficacy of the essential oil to the lowest level (0% mortality) in first assays. LC50 values of the second bioassays were 1384, 201.2, 131, 130.2 and 109 µl/L air, respectively. These values suggested that keeping closed the treating area as long as four hours was sufficient to access effective results. Gradual increasing of mortality was observed in cumulative assays and mortalities at concentrations of 90, 170, 340, 510, 680 and 850 µl/L air after 24 hours were calculated to be 41.6, 91.6, 100, 100, 100 and 100%, respectively. The last results demonstrated that the most proportion of mortality occured within the first three hours after treatment. Therefore, by considering the quick mortalities caused by the essential oil and rapid decreasing of its efficacy, the essential oil application time must be accurately selected to acquire its maximum efficiency.

Postharvest losses, particularly fungal infection, are major factor in limiting the shelf life of many fruits and vegetables. In order to control the green mold caused by (Penicillium digitatum), preservation quality and increase the shelf life of mandarins cv. ‘Pertangelo’, the treatments of eucalyptus essential oil and UV-C irradiation were applied. The effectiveness of essential oil in vitro and in vivo were tested at concentrations of 0 (control), 150, 300 and 400 mg l-1 by using a disc diffusion method and 0 (control), 400 mg l-1, respectively. The dose of UV-C irradiation used was 0.72 k j/m2. The results of in vitro and in vivo tests indicated that, essential oil and UV-C irradiation treatments significantly (P=0.01) inhibited the growth of pathogen. These treatments decreased and increased the titratable acidity contents and pH values, respectively. There were no differences in total soluble solids contents. In both tests the UV-C treated fruit showed noticeable decrease in the lightness (L*) and superficial color (Hue˚).