كنترل زيستي كپك خاكستري و انگيزش پاسخ‌‌هاي دفاعي در گيلاس رقم تك دانه مشهد توسط باكتري Bacillus subtilis و اسانس مرزنجوش

Biological Control of Gray Mold and Induction of Defense Responses in Sweet Cherry (Prunus avium L. cv. Takdaneh Mashhad) by Bacillus Subtilis and Oregano Essential Oil

ﮐﭙﮏ ﺧﺎﮐﺴﺘﺮي ﯾﮑﯽ از ﻣﻬﻢﺗﺮﯾﻦ ﻋﻮاﻣﻞ ﺑﯿﻤﺎريزاي ﻣﯿﻮه ﮔﯿﻼس ﻣﺤﺴﻮب ﻣﯽﺷﻮد. در ﭘﮋوﻫﺶ ﺣﺎﺿﺮ، ﺗﻮاﻧﺎﯾﯽ ﻣﻬﺎر زﯾﺴﺘﯽ ﻗﺎرچﻫﺎي ﺑﯿﻤﺎرﮔﺮ ﺗﻮﺳﻂ ﺑﺎﮐﺘﺮي آﻧﺘﺎﮔﻮﻧﯿﺴﺖ و ﺗﺄﺛﯿﺮ اﻓﺰودن اﺳﺎﻧﺲ ﻣﺮزﻧﺠﻮش ﺑﺮ رﺷﺪ ﻗﺎرچ ﺑﯿﻤﺎرﮔﺮ ارزﯾﺎﺑﯽ ﮔﺮدﯾﺪ. ﺑﺮاﺳﺎس ﻧﺘﯿﺠﻪﻫﺎ، ﺑﺎ اﻓﺰاﯾﺶ ﻏﻠﻈﺖ اﺳﺎﻧﺲ ﻣﯿﺰان رﺷﺪ ﻗﺎرچﻫﺎ ﮐﺎﻫﺶ ﭘﯿﺪا ﮐﺮد. در ﺷﺮاﯾﻂ درون ﺑﺪﻧﯽ )In vivo( ، ﻣﯿﻮهﻫﺎي ﮔﯿﻼس ﺑﺎ ﺳﻮﺳﭙﺎﻧﺴﯿﻮن ﻗﺎرچ ﺑﯿﻤﺎرﮔﺮ ﺑﻪ ﻏﻠﻈﺖ 105 ﻫﺎگ در ﻣﯿﻠﯽﻟﯿﺘﺮ آﻟﻮدهﺳﺎزي ﺷﺪﻧﺪ، ﺳﭙﺲ ﺑﻪﻃﻮر ﺟﺪاﮔﺎﻧﻪ ﺑﺎ ﺳﻮﺳﭙﺎﻧﺴﯿﻮن ﺑﺎ ﻏﻠﻈﺖ 108 ﯾﺎﺧﺘﻪ در ﻣﯿﻠﯽﻟﯿﺘﺮ ﺳﻮﯾﻪ ﻣﻨﺘﺨﺐ ﺑﺎﮐﺘﺮي آﻧﺘﺎﮔﻮﻧﯿﺴﺖ و اﺳﺎﻧﺲ ﻣﺮزﻧﺠﻮش در 5 ﺳﻄﺢ ﺗﯿﻤﺎر ﺷﺪﻧﺪ و ﭘﺎراﻣﺘﺮﻫﺎي ﮐﯿﻔﯽ در ﺳﻪ زﻣﺎن ﺻﻔﺮ، 15 و 30 روز ﻣﻮرد ﺑﺮرﺳﯽ ﻗﺮار ﮔﺮﻓﺘﻨﺪ. ﻧﺘﯿﺠﻪﻫﺎ ﻧﺸﺎن داد ﮐﻪ ﺗﯿﻤﺎر ﺑﺎﮐﺘﺮي ﺑﺎﺳﯿﻠﻮس و اﺳﺎﻧﺲ ﻣﺮزﻧﺠﻮش در ﻏﻠﻈﺖ 750 ﻣﯿﮑﺮوﻟﯿﺘﺮ در ﻟﯿﺘﺮ ﻣﺆﺛﺮﺗﺮﯾﻦ ﺗﯿﻤﺎر در اﻓﺰاﯾﺶ ﻣﯿﺰان ﻓﻌﺎﻟﯿﺖ آﻧﺘﯽاﮐﺴﯿﺪاﻧﯽ و ﻓﻌﺎﻟﯿﺖ آﻧﺰﯾﻢ ﻓﻨﯿﻞآﻻﻧﯿﻦآﻣﻮﻧﯿﺎﻟﯿﺎز ﺑﻮدﻧﺪ. ﻣﯿﺰان ﻓﻨﻮل ﮐﻞ و ﻣﺤﺘﻮاي آﻧﺘﻮﺳﯿﺎﻧﯿﻦ در ﻏﻠﻈﺖ 1000 ﻣﯿﮑﺮوﻟﯿﺘﺮ در ﻟﯿﺘﺮ ﺑﻌﺪ از ﮔﺬﺷﺖ 30 روز ﺑﯿﺸﺘﺮﯾﻦ ﻣﻘﺪار را داﺷﺘﻨﺪ. ﺑﺎﻻﺗﺮﯾﻦ ﻣﯿﺰان آﻧﺰﯾﻢ ﭘﻠﯽﻓﻨﻮلاﮐﺴﯿﺪاز ﺑﻌﺪ از ﮔﺬﺷﺖ 15 روز در ﻏﻠﻈﺖ 750 ﻣﯿﮑﺮوﻟﯿﺘﺮ در ﻟﯿﺘﺮ ﺛﺒﺖ ﺷﺪ. ﺑﺮاﺳﺎس ﻧﺘﯿﺠﻪﻫﺎي ﭘﮋوﻫﺶ ﺣﺎﺿﺮ، ﺳﺎزوﮐﺎر ﺑﺎﮐﺘﺮي B. subtilis و اﺳﺎﻧﺲ ﻣﺮزﻧﺠﻮش در ﮐﻨﺘﺮل ﮐﭙﮏ ﺧﺎﮐﺴﺘﺮي ﮔﯿﻼس ﺑﻪ اﺣﺘﻤﺎل ﻧﺎﺷﯽ از اﻧﮕﯿﺰش ﻣﻘﺎوﻣﺖ در ﻣﯿﻮه ﮔﯿﻼس و اﻓﺰاﯾﺶ ﻓﻌﺎﻟﯿﺖ آﻧﺘﯽاﮐﺴﯿﺪاﻧﯽ ﻣﯽﺑﺎﺷﺪ.

Gray mold is one of the most important pathogens of cherry fruit. In the present study, the ability of bioinhibition of Botrytis cinerea by antagonist bacteria and the effects of adding marjoram essential oil on the growth of pathogenic fungi was evaluated. According to the results, with increasing in the concentration of essential oil, the growth rate of fungi decreased. In vivo, cherry fruits were infected with a suspension of 105 hg/ml of pathogenic fungus, then separately treated with a suspension of 108 cells/ml of selected strains of antagonist bacteria and marjoram essential oil at 5 levels. The qualitative parameters were examined at three times of zero, 15 and 30 days. The results showed that the treatment of Bacillus bacterium and marjoram essential oil at a concentration of 750 μl/l were the most effective treatment to increase the level of antioxidant activity and phenylalanine-ammonialyase enzyme activity. Total phenol content and anthocyanin content at the concentration of 1000 μl/l were the highest after 30 days. The highest amount of polyphenol oxidase enzyme was recorded after 15 days at the concentration of 750 μl/l. According to the results of this study, the mechanism of B. subtilis and marjoram essential oil in the control of gray mold of cherries is probably due to the induction of resistance in cherry fruit and increased antioxidant activity.