Title : ( Nano-emulsified savory and thyme formulation show limited efficacy to suppress Pectobacterium carotovorum subsp. carotovorum compared with pure oil )
Authors: mozhgan nouri sarani , Sareh Baghaee Ravari , Bahareh Emadzadeh ,
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Abstract
Herbal volatile oils suggested as preserver coatings for potato (Solanum tuberosum L.) tubers against soft rot, a postharvest bacterial disease. The antibacterial potential of savory (Satureja khuzistanica Jamzad) and thyme (Zataria multiflora Boiss) stable nano-emulsified oil prepared with tween 80 and lecithin was evaluated towards Pectobacterium carotovorum subsp. carotovorum (Pcc). For this purpose, the antimicrobial activity of the nanoemulsion was compared with that of the pure oil by growth inhibition zone using well diffusion assay, minimum inhibitory and bactericidal concentrations (MIC and MBC) using microbroth dilution procedure, time-kill assay and potato tuber decay trial. The preventative efficacy of both optimized nanoemulsions was similar or reduced compared with the bulk oil on Pcc in plate assay. Savory and thyme nano-formulations displayed antibacterial capability against Pcc .
Keywords
, Emulsified essential oil, Potato, Soft rot, Storage, Surfactant
@article{paperid:1083007,
author = {Nouri Sarani, Mozhgan and Baghaee Ravari, Sareh and Bahareh Emadzadeh},
title = {Nano-emulsified savory and thyme formulation show limited efficacy to suppress Pectobacterium carotovorum subsp. carotovorum compared with pure oil},
journal = {Industrial Crops and Products},
year = {2021},
volume = {161},
month = {March},
issn = {0926-6690},
keywords = {Emulsified essential oil; Potato;Soft rot;Storage;Surfactant},
}
%0 Journal Article
%T Nano-emulsified savory and thyme formulation show limited efficacy to suppress Pectobacterium carotovorum subsp. carotovorum compared with pure oil
%A Nouri Sarani, Mozhgan
%A Baghaee Ravari, Sareh
%A Bahareh Emadzadeh
%J Industrial Crops and Products
%@ 0926-6690
%D 2021
