Patates Patojenleri Fusarium sambucinum ve Rhizoctonia solani’ye Karşı Bazı Uçucu Yağların Kullanım Olanaklarının Araştırılması

Öz

Bu çalışmada patateslerde çürüklüklere neden olan Fusarium sambucinum ve Rhizoctonia solani’ye karşı 4 ayrı bitkiden (Adaçayı, Biberiye, Tarçın ve Kekik) elde edilen uçucu yağın kontakt ve buhar fazında antifungal aktivitesi araştırılmıştır. Her yağın kontakt etkili denemelerinde 100, 200, 300, 400, 500, 1000, 2000, 4000 𝜇L/L, buhar fazı denemelerinde ise 3, 6.25, 12.5, 25, 50, 100 𝜇L/petri dozları kullanılmıştır. In vitro çalışmalarında bütün yağlar fungusların misel gelişimini engellemesine rağmen, en etkili tarçın ve kekik uçucu yağları tespit edilmiştir. Kontakt faz uygulamasında kekik yağının 100 𝜇L/L dozu her iki fungusun misel gelişimini %100 engellerken, tarçın yağı R. solani için 200 𝜇L/L, F. sambucinum için 300 𝜇L/L dozlarında misel gelişimini %100 engellemiştir. Buhar fazında ise R. solani için tarçın yağı 25 𝜇L/petri, kekik yağı ise 6.25 𝜇L/petri dozu, F.sambucinum için her iki yağın 12.5 𝜇L/petri dozu fungusların misel gelişimlerini %100 engellemiştir. Patates yumrularında kekik ve tarçın yağının kontakt olarak uygulanmasında her iki fungusun misel gelişimi tamamen baskılanırken, buhar fazında kekik yağı daha iyi etkinlik göstermiştir. Kekik yağında thymol (%44.63), tarçın yağında ise cinnamaldhyde (%66. 66) ana bileşen olarak belirlenmiştir. Sonuç olarak kekik ve tarçın yağlarının kontakt fazı patates yumrularında F. sambucinum ve R. solani’yi kontrol etmede fungisitlere alternatif antimikrobiyal olarak kullanılabileceği tespit edilmiştir.

Anahtar Kelimeler

• antifungal aktivite
• uçucu yağlar
• thymol
• cinnamaldhyde

Destekleyen Kurum

TUBİTAK

Proje Numarası

2209/A Üniversite Öğrencileri Araştırma Projeleri Destek Programı kapsamında 1919B012201802 nolu

Etik Beyan

Makale yazarları olarak herhangi bir etik kurul onay bilgileri beyanımız bulunmadığını bildiririz.

Teşekkür

2209/A Üniversite Öğrencileri Araştırma Projeleri Destek Programı kapsamında 1919B012201802 nolu çalışmanın gerçekleşmesinde maddi destek sağlayan TÜBİTAK’a teşekkür ederiz.

Investigation of the Usage Possibilities of Some Essential Oils Against Potato Pathogens Fusarium sambucinum and Rhizoctonia solani

Öz

The antifungal activity of four essential oils (Sage, Rosemary, Cinnamon and Thyme) against Fusarium sambucinum and Rhizoctonia solani causing rot in stored potatoes were investigated in the contact and vapor phase In contact effect experiments of each oil, 100, 200, 300, 400, 500, 1000, 2000, 4000 𝜇L/L, and in vapor phase experiments, 3, 6.25, 12.5, 25, 50, 100 𝜇L/petri doses were used. Although all oils inhibited the mycelial growth of fungi in in vitro studies, the most effective essential oils were cinnamon and thyme. In the contact phase application, 100 𝜇L/L dose of thyme oil inhibited the mycelial growth of both fungi by 100%, while cinnamon oil at the doses of 200 𝜇L/L for R. solani and 300 𝜇L/L for F. sambucinum inhibited the mycelial growth by 100%. In the vapor phase, 25 𝜇L/petri dose of cinnamon oil, 6.25 𝜇L/petri dose of thyme oil for R. solani and 12.5 𝜇L/petri dose of both oils for F. sambucinum inhibited the mycelial growth of fungi by 100. Thyme and cinnamon oil in the contact application on potato tubers, mycelial growth of both fungi was completely suppressed, while thyme oil showed better efficacy in the vapor phase. Thymol (44.63%) was determined as the main component in thyme oil and cinnamaldhyde (66.66%) was determined as the main component in cinnamon oil. In conclusion, it is thought that the contact phase of thyme and cinnamon oils can be used as alternative antimicrobials to fungicides in controlling F. sambucinum and R. solani on potato tubers.

Anahtar Kelimeler

• thymol
• cinnamaldhyde
• antifungal activity
• essential oil

Proje Numarası

2209/A Üniversite Öğrencileri Araştırma Projeleri Destek Programı kapsamında 1919B012201802 nolu

Kaynakça

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