مهار لکه موجی گوجه‌فرنگی (Alternaria solani) با استفاده از عصاره آبی آویشن (Thymus vulgaris)

نوع مقاله : مقاله پژوهشی

نویسندگان

1 گروه گیاه پزشکی، دانشکده کشاورزی، مؤسسه آموزش عالی آفاق، ارومیه، ایران.

2 مرکز تحقیقات ویروس شناسی گیاهی، دانشکده کشاورزی، دانشگاه شیراز، شیراز، ایران

چکیده

در این بررسی، اثر سه غلظت 50، 100 و 150 میلی­گرم بر میلی­لیتر عصاره آویشن در شرایط آزمایشگاهی و گلخانه­ای روی قارچ بیمارگر Alternaria solani، عامل بیماری بلایت زودرس گوجه­فرنگی مورد بررسی قرار گرفت. تمامی غلظت­های عصاره آویشن مورد استفاده در این تحقیق هر یک نسبت به تیمار کنترل مثبت خود خاصیت بازدارندگی و ضدقارچی در سطح احتمال پنج درصد نشان دادند. همچنین در شرایط آزمایشگاهی و گلخانه­ای، عصاره آویشن وابسته به غلظت، خاصیت ضدقارچی متوسط به بالایی علیه بیمارگرA. solani  داشت. زمانی‌که قارچ بیمارگر در روش­های آزمایشگاهی و کشت در پتری­دیش، تحت تیمار با غلظت­های 50، 100 و 150 میلی­گرم بر میلی­لیتر آویشن قرار گرفت، میزان رشد قارچ مخصوصاً در تیمار غلظت­های بالا ( 100 و 150 میلی­گرم بر میلی‌لیتر) کاهش چشمگیری پیدا کرد و به دنبال آن شدت بیماری­زایی نیز وابسته به غلظت در میوه­های گوجه­فرنگی رقم 4129 کاهش یافت. بررسی صفات موفو-فیزیولوژیک نشان داد که عصاره آویشن وابسته به غلظت منجر به بهبود صفات مذکور در گوجه­فرنگی رقم 4129 شامل: طول ریشه و شاخسار، وزن­ تر و خشک ریشه و شاخسار، افزایش محتوای کلروفیل بوته، افزایش بیان برخی آنزیم­های دفاعی مانند کاتالاز، آسکوربات­پراکسیداز، پراکسیداز، فنل­ها و فلاونوئیدها تحت شرایط گلخانه­ای شد. این نتایج نشان می­دهد که عصاره آویشن روی قارچ بیمارگر عامل بلایت زودرس گوجه­فرنگی تحت شرایط گلخانه­ای و آزمایشگاهی به­خوبی تأثیر گذاشته و باعث کاهش رشد قارچ و متعاقب آن کاهش میزان شدت بیماری شده است. قابلیت ضدقارچی عصاره آویشن بر روی بوته­ها در کشت آزاد و گلخانه­ای و همچنین میوه­ها در شرایط انباری می­تواند، این ترکیب را بعنوان یک پادزیست گیاهی مناسب برای مطالعه روی سایر بیمارگرهای گیاهی و تجاری­سازی این محصول معرفی نماید.
 

کلیدواژه‌ها

موضوعات

©2025 The author(s). This is an open access article distributed under Creative Commons Attribution 4.0 International License (CC BY 4.0), which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source.

  

https://doi.org/10.22067/JPP.2025.87475.1183

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