a b a Agricultural Research Centre, Horticultural Research … · 2019. 10. 17. · Seedless cv. (Vitis vinifera L.) at Assiut Governorate, Egypt. The vines were sprayed with natural

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9th International Conference for Sustainable Agricultural Development 4-6 March 2019 Fayoum J. Agric. Res,&Dev.,Vol.33 No. 1(B) March,2019

FUNGAL BIODIVERSITY, TOTAL LOSS AND BERRY QUALITY OF FLAME SEEDLESS GRAPE DURING STORAGE AS AFFECTED WITH

NATURAL OILS PRE- HARVEST SPRAYING Ahmed Hassan Ahmed Mansour a, Ghada Abd-Elmonsef Mahmoud b and Asmaa

Ahmed Mohamed a a Agricultural Research Centre, Horticultural Research Institute, Giza, Egypt bDepartment of Botany & Microbiology, Faculty of Science, Assiut University, Assiut 71515, Egypt ABSTRACT

The present study was performed during seasons 2016-17 on 13 years old Flame Seedless cv. (Vitis vinifera L.) at Assiut Governorate, Egypt. The vines were sprayed with natural oils (Clove oil , black seed oil and garlic oil ) before harvest in two concentrations 0.5% and 1%. Physical, chemical and microbial assays were conducted during storage under marketing conditions. Natural oils especially garlic oil gives high quality properties of berries e.g. decreasing the total loss, berry shatter, TSS/TA percentage and also protected the anthocyanin pigment from degradation during the storage periods at room and cold temperatures. All natural oils especially garlic oil decrease the total counts and diversity of post harvest fungi. The diversity index showed great variation between cold and room temperature and the oil treated comparing with control samples which revealed the highest diversity index. Decreasing fungal counts and the diversity reflects directly on berries quality and longitivity during the storage at marketing conditions. Key words: Antimicrobial, biodiversity, clove, black seed, garlic, Vitis vinifera. INTRODUCTION

Grape represented the most popular fruit crop all over the world, for its nice flavor, taste, high nutritional value and high antioxidant content. In Egypt, it’s ranked the secondly after citrus fruits due to its high net return, grown rapidly especially in reclaimed soils (Melgarejo-Flores et al., 2013). It reached about 192934 fed. with a total annual production of 1596169 tons according to the statistics of M.A.L.R. (2014). Flame Seedless considered one of the most popular and favorite grape for consumer, since it’s ripens early, good clusters and have higher percentage of anthocyanin content. However, post harvest fungi represent a huge issues for these grapes by rabid their decaying during transit and storage which severely affects the economy of grapes. About 10-40% of total grape production losses due to fungal decay throughout the whole world as experts estimate (Sonker et al. 2015). Also, fungal decay not only decreases the nutritive value of the fruits but also poses the human health to hazard problems by producing mycotoxins in the berries (Sultan and Magan 2010).

Natural plant products becomes a hot spot as antifungal agents concerning its safety, economically, effectively and considered more human safe than chemical agents. Daniel et al. (2015) studied the antifungal activity of garlic oils against the postharvest pathogens Botrytis cinerea, Penicillium expansum and Neofabraea alba and cleared its affectivity. Vesaltalab et al. (2012) also revealed the antimicrobial activity of clove oils. These oils have the ability to penetrate the cell wall of fungi and disrupt it which generates damage of lipids, proteins and nucleic acid contents of the fungal cell (Arnal-Schnebelen et al., 2004). They also could affects on the depolarization of fungal mitochondrial membranes

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which decrease the membrane function and the ATP pool. Also, mitochondrial membranes permeabilization leads finally to fungal cell death by necrosis or apoptosis (Yoon et al., 2000).

The aim of this investigation is to study the effect of clove oil, black seed oil and garlic oil on chemical, physical and microbial properties of Flame Seedless berries at harvest, room and cold marketing temperatures and during different storage periods. MATERIALS & METHODS Field experiment:

Flame Seedless cv. (Vitis vinifera L.) grown at Assiut Governorate, Egypt were chosen in thirteen years old age during seasons 2016-17. Three essential oils were tested; Clove oil (Syzygium aromaticum), black seed oil (Nigella sativa) and garlic oil (Allium sativum). Seven spraying treatments were used in triplicates, one replicate equal to two vines; T1- Clove oil 0.5%; T2- Clove oil 1%; T3- Black seed oil 0.5%; T4- Black seed oil 1%; T5- Garlic oil 0.5%; T6- Garlic oil 1% and T7- Water (control). Vines were sprayed at the second week of May in early morning using 20 liters gun sprayer. Harvest:

Clusters were harvested in the second week of June, when berries reached full color and the total soluble solids reached about 15-18 % and transported to the laboratory of in Agriculture Research Station in Assiut, Egypt for analysis. Storage:

Clusters were stored in room temperature at 28°C ±2 and cold temperature in refrigerator at 5°C ±2. Samples in room temperature were examined every 2 days however in cold temperature; the samples were examined every 4 days. Clusters were sorted according to Morsy et al. (1999) method; each treatment containing 18 clusters and each cluster was packed using perforated bag and weighted. Physical & chemical assays: Berry shatter:

Berry shatter was calculated according to the equation no. 1. Berry shatter % = (Weight of berry shatter / Initial cluster weight) x 100 (1).

Total loss in cluster weight percentage: It was calculated by percentage sum of cluster weight loss, berry shatter and

decayed berries (Total loss in cluster weight percentage = eq(1) + eq(2) + eq(3)) Cluster weight loss % = (Initial cluster weight- Final cluster weight / Initial cluster weight) x 100 (2).

Berry decay % = (Weight of decayed berries / Initial cluster weight) x 100 (3). Total soluble solids (TSS%) / Titrable acidity (TA%):

Total soluble solids were determined using hand refractometer and titrable acidity was determined by titration of ten ml of berry juice against 0.1 N sodium hydroxide solution using phenolphthalein as indicator. Titrable acidity was expressed as gram tartaric acid per /100 ml juice according to A.O.A.C. (1980). Total anthocyanin content:

Total anthocyanin content estimated spectrophotometrically as recorded by Ranganna (1979); half gram of fresh skin berries was ground with 10 ml acidified alcohol,

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centrifuged for 3 minutes and the supernatant was measured at 535 nm. Anthocyanin content expressed as mg/g fresh grapes skin. Isolation and identification of fungi:

Potato dextrose agar medium (PDA) used for fungal isolation (Smith and Dawson 1944; Booth 1971), dilution plate method were used for isolation as described by Pitt & Hocking (1997); plates in three replicates were incubated at 28 ±1ºC for 7 days and the developing fungi were isolated and purified. The counts were calculated as colony forming units (CFU) per gram of fresh grapes. Taxonomic identification of fungal isolates was mainly based on the following morphological identification keys: Pitt (1980) for Penicillium; Raper and Fennell (1956) for Aspergillus; Booth (1971) for Fusarium; Ellis (1976) for dematiaceous hyphomycetes and Anisworth & Bisby’s Dictionary of the fungi (Kirk et al., 2001). Diversity analysis of fungi:

Species richness index (S) calculated according to Jiang et al. (2016) by counting the number of fungal species in each treatment. Shannon–Wiener index (H') and Simpson’s diversity index (Ds) were calculated by the equations (1) & (2), respectively, species evenness evaluated by Pielou’s evenness index (J) was calculated by equation (3) (Bråthen et al., 2015). H'= - ∑si=1 PilnPi , Pi = Ni / Nt (1) Ds = 1- ∑si=1 Pi2 (2) J = H / H max , H max = lnS (3) Where Ni; is the species isolates number, Nt; is the total fungal number of each treatment and S; is the total species number in each treatment. Statistical analysis:

All the treatments of the field experiment were arranged in complete randomized block with three replicates and the storage treatments were arranged in a split-plot design with three replicate and statistically analyzed according to Snedecor and Cochran (1990) using new L.S.D. at the level of 0.05. RESULTS AND DISCUSSION

The effects of garlic oil, clove oil and black seed oil on berry shatter percentage were cleared in table (1). Clusters treated with natural oil were less in berry shatter than those untreated. After 4 days of cold storage in oil treated berries, there wasn’t any decay during the second season. Also the clearest reduction was associated of berry shatter percentage with garlic oil 1% at both room temperature and cold storage. From table (2) it's clear that the total losses in cluster weight was mainly due to the losses in berry weight, shatter and decayed berries. Oil treatments reduced the total loss percentage in both cold and room temperature during the storage period in compare with non-treated samples. Using garlic oil (1%) significantly reduced the total loss in cluster weight than the rest of the oils treatments. In agreement with our data Kader and Rolle (2004) water loss is the overriding factor influencing the post-harvest longevity of fruits and it affect directly on weight loss and consequently on the total loss percentage. Wu (2010) assumed that water loss could be resulted from transpiration of fruits surface, while Lownds et al. (1994) connected it with fruit respiration.

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Table 1. Effect of different natural oils on berry shatter (%) under room and cold storage temperatures of flame seedless grapes during 2016 and 2017 seasons.

Room storage Cold storage

Treatments Season 2016 Season 2017 Season 2016 Season 2017 0 2d. 4d. 6d. Mean 0 2d. 4d. 6d. Mean 0 4d. 8d. 12d. Mean 0 4d. 8d. 12d. Mean

1- Clove oil 0.5% 0.00 0.69 1.49 4.42 1.65 0.00 0.97 2.09 4.14 1.80 0.00 0.00 0.30 1.34 0.41 0.00 0.00 0.72 1.15 0.47 2- Clove oil 1% 0.00 0.38 2.81 3.07 1.57 0.00 0.60 1.98 3.07 1.41 0.00 0.00 0.29 0.76 0.26 0.00 0.00 0.00 0.75 0.19 3- Black seed oil 0.5% 0.00 0.00 2.38 4.42 1.70 0.00 0.69 1.34 2.47 1.13 0.00 0.15 0.35 1.61 0.53 0.00 0.00 0.72 1.34 0.52 4- Black seed oil 1% 0.00 0.50 1.61 2.23 1.09 0.00 0.30 1.02 2.78 1.03 0.00 0.00 0.00 1.01 0.25 0.00 0.00 0.26 1.21 0.37 5- Garlic oil 0.5 % 0.00 0.18 1.08 2.13 0.85 0.00 0.00 1.25 3.45 1.18 0.00 0.00 0.23 0.75 0.25 0.00 0.00 0.00 0.89 0.22 6- Garlic oil 1% 0.00 0.00 0.35 1.50 0.46 0.00 0.00 0.63 3.02 0.91 0.00 0.00 0.00 0.75 0.19 0.00 0.00 0.00 0.62 0.16 7- Control (no oil) 0.00 0.95 3.94 5.21 2.53 0.00 1.62 3.94 4.51 2.52 0.00 0.98 1.31 2.68 1.24 0.00 0.58 0.76 1.47 0.70 Mean 0.00 0.39 1.95 3.28 1.41 0.00 0.60 1.75 3.35 1.42 0.00 0.16 0.35 1.27 0.45 0.00 0.08 0.35 1.06 0.37 L.S.D. 0.05 T: 0.32, P: 0.63, T*P : 1.27 T: 0.56, P: 0.39, T*P : 1.11 T: 0.21, P: 0.17, T*P: 0.42 T: 0.19, P: 0.11, T*P: 0.39

Table 2. Effect of different natural oils on total loss (%) under room and cold storage temperatures of flame seedless grapes during 2016 and 2017 seasons.



1- Clove oil 0.5% 0.00 6.18 11.39 19.30 9.22 0.00 6.63 10.86 18.62 9.03 0.00 3.01 5.16 8.68 4.22 0.00 3.36 5.75 8.48 4.41 2- Clove oil 1% 0.00 5.49 9.76 16.63 7.98 0.00 5.85 10.40 17.95 8.55 0.00 3.25 5.27 8.39 4.23 0.00 4.01 5.31 9.28 4.66 3- Black seed oil 0.5% 0.00 4.13 9.74 19.90 8.44 0.00 6.19 10.08 17.25 8.39 0.00 4.00 6.07 10.13 5.06 0.00 3.04 5.86 9.82 4.68 4- Black seed oil 1% 0.00 4.46 8.36 13.85 6.67 0.00 3.75 6.90 13.58 6.06 0.00 2.77 3.97 7.82 3.64 0.00 2.63 4.21 7.60 3.61 5- Garlic oil 0.5 % 0.00 3.80 6.74 10.45 5.25 0.00 3.53 7.48 12.57 5.90 0.00 2.25 3.52 5.66 2.87 0.00 2.33 3.52 7.21 3.27 6- Garlic oil 1% 0.00 3.18 5.08 8.31 4.15 0.00 2.75 6.41 11.22 5.10 0.00 1.98 3.03 5.71 2.68 0.00 2.06 3.01 5.37 2.61 7- Control (no oil) 0.00 7.86 13.85 24.28 11.51 0.00 8.79 14.80 22.56 11.54 0.00 4.99 7.88 13.66 6.63 0.00 5.53 7.64 11.72 6.22 Mean 0.00 5.01 9.27 16.10 7.60 0.00 5.36 9.56 16.25 7.80 0.00 3.18 4.99 8.58 4.19 0.00 3.28 5.04 8.50 4.21 L.S.D. 0.05 T:0.90 , P:1.07 T*P;1.79 T:0.80. P:0.80. T*P:1.60 T:0.35, P:1.06 , T*P: 1.24 T:0.33 , P:0.86 , T*P:1.05

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Data in table (3) indicated that the juice fruit TSS/TA ratio was markedly increased with advanced of storage period. Such trait was significantly increased and gradually from the beginning of storage either in room temperature or cold storage. In response to natural oils treatments, significantly decreased in TSS/TA ratio observed under both room and cold temperature storage compared with untreated samples. Also, data declared that all the essential oil used were more effective in keeping the stability of juice TSS/acid ratio under cold storage than room temperature. Among all natural oils used, garlic oil gives the best treatment effect. Natural oils generate thin protected film around the fruits (Samra et al., 2006) which reduced the water losses by decreasing the respiration rate (Mohammadi and Aminifard, 2012). This film acts as permeable barrier against carbon dioxide, oxygen and moisture generating modification of fruits micro-climatic conditions (Mohammadi and Aminifard, 2012). Moreover, natural oils have protective effect against fruit pathogen (Bakkali et al., 2008; Hassani et al., 2012) gained it from the bioactive compounds presented in these oils especially garlic oil (Tabassum et al., 2013). Anthocyanin content of berry skin was varied with the various oil treatments used e.g. garlic oil, clove oil and black seed oil at both concentrations 0.5 to 1% as cleared in table (4). The significantly effect of natural oils was responsible for reducing the losses of anthocyanin pigment content especially in garlic oil treatment as compared with the untreated samples during the storage periods. Asghari Marjanlo et al. (2009) indicated that essential oil-treated fruits (especially with thymol, eugenol, and menthol vapours) had higher TSS, TA, lycopene and ß-carotene contents than control fruits.

Fungal total counts and species diversity indicated large variations between fungi associated with grapes in room temperature and cold temperature. During all storage periods, fungal total counts were higher in room storage than cold storage and in natural oil treated samples than non-treated. natural oils have antimicrobial effects reduced the fruit pathogen attack (Bakkali et al., 2008) especially the phenolic compounds of natural oils (Abdolahi et al.,2010; Tabassum et al., 2013). Remarkably, Aspergillus sydowii, Aspergillus terreus and Syncephalastrum racemosum appeared only during season 2016 in room storage, while Fusarium oxysporum and Trichoderma harzianum appeared during season 2017 (tables 5&6). For cold storage Fusarium sambucinum, Penicillium roquefortii and Syncephalastrum racemosum isolated only during season 2016 however Fusarium oxysporum and Trichoderma harzianum recovered only during season 2017 (tables 7&8).

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Table 3. Effect of different natural oils on TSS/TA under room and cold storage temperatures of flame seedless grapes during 2016 and 2017 seasons.



1- Clove oil 0.5% 28.57 29.91 31.80 38.53 32.21 28.50 32.01 32.93 36.94 32.59 28.57 30.77 32.12 38.46 32.48 28.67 29.91 32.06 36.75 31.85 2- Clove oil 1% 28.47 30.02 32.63 35.47 31.65 29.57 31.09 32.99 37.50 32.79 28.47 28.96 33.04 36.97 31.86 29.57 31.06 32.16 33.27 31.52

3- Black seed oi 0.5% 27.97 29.97 33.16 34.84 31.48 28.96 30.02 32.51 39.38 32.72 27.97 30.66 33.16 36.04 31.96 28.96 29.42 31.14 33.21 30.68 4- Black seed oil 1% 28.06 30.87 32.93 35.91 31.94 29.66 31.46 33.51 36.22 32.71 28.06 29.93 31.56 32.26 30.45 29.66 30.35 31.50 35.12 31.66 5- Garlic oil 0.5 % 26.71 29.57 31.52 34.05 30.46 27.26 30.43 33.63 36.70 32.00 26.71 30.97 34.70 36.74 32.28 27.26 29.20 30.92 34.57 30.49 6- Garlic oil 1% 27.92 29.16 31.14 33.27 30.37 28.16 30.12 33.62 36.36 32.07 27.92 28.91 31.63 35.14 30.90 28.16 32.32 32.45 30.03 30.74

7- Control (no oil) 24.67 31.36 36.30 41.59 33.48 24.75 33.22 38.32 40.49 34.19 24.67 32.74 35.74 39.70 33.21 24.75 31.09 36.04 41.18 33.27 Mean 27.48 30.12 32.78 36.24 28.12 31.19 33.93 37.65 27.48 30.42 33.14 36.47 28.15 30.48 32.32 34.88

L.S.D. 0.05 T: 0.49 , P: 0.67 T*P: 0.98 T: 0.82 , P: 1.39 T*P: 1.63T:0.40 , P:0.60 , T*P: 0.80T:0.71 , P:1.27 , T*P: 1.43

Table 4. Effect of different natural oils on anthocyanin (mg/g fresh skin) under room and cold storage temperatures of flame seedless grapes during 2016 and 2017 seasons.


Treatments Season 2016 Season 2017 Season 2016 Season 2017 0 2d. 4d. 6d. Mean 0 2d. 4d. 6d. Mean 0 4d. 8d. 12d. Mean 0 4d. 8d. 12d. Mean 1- Clove oil 0.5% 2.03 2.01 1.91 1.76 1.93 1.72 1.70 1.67 1.58 1.67 2.03 2.01 1.99 1.92 1.99 1.72 1.70 1.68 1.65 1.69 2- Clove oil 1% 2.05 2.02 1.92 1.84 1.96 1.70 1.69 1.65 1.60 1.66 2.05 2.03 2.00 1.87 1.99 1.70 1.70 1.68 1.68 1.69 3- Black seed oil 0.5% 2.07 2.03 1.99 1.86 1.99 1.86 1.83 1.81 1.75 1.81 2.07 2.03 1.98 1.85 1.98 1.86 1.85 1.81 1.70 1.81 4- Black seed oil 1% 2.11 2.02 1.98 1.85 1.99 1.90 1.87 1.79 1.76 1.83 2.11 2.06 1.99 1.81 1.99 1.90 1.90 1.86 1.75 1.85 5- Garlic oil 0.5 % 2.13 2.05 2.00 1.78 1.99 1.86 1.81 1.70 1.65 1.76 2.13 2.08 2.01 1.96 2.05 1.86 1.85 1.81 1.79 1.83 6- Garlic oil 1% 2.15 2.01 2.03 1.85 2.01 1.85 1.80 1.71 1.85 1.80 2.15 2.11 2.03 1.97 2.07 1.85 1.81 1.78 1.76 1.80 7- Control (no oil) 1.99 1.92 1.85 1.70 1.87 1.70 1.65 1.60 1.58 1.63 1.99 1.92 1.91 1.78 1.90 1.70 1.68 1.56 1.54 1.62 Mean 2.08 2.01 1.95 1.81 1.96 1.80 1.76 1.70 1.68 1.74 2.08 2.03 1.99 1.88 1.99 1.80 1.78 1.74 1.70 1.75 L.S.D. 0.05 T: 0.06, P: 0.05, T*P : 0.13 T: 0.02, P: 0.03, T*P : 0.05 T: 0.07, P: 0.06, T*P: 0.13 T: 0.07, P: 0.03, T*P: 0.09

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Nine genera isolated during the study namely, Alternaria, Aspergillus, Epicoccum, Fusarium, Macrophomina, Penicillium, Rhizopus, Syncephalastrum and Trichoderma. The most prevalent genus isolated from all samples (100%) was Aspergillus followed by Rhizopus which isolate from 75% of samples stored in room temperature and 57.14% from samples stored in cold temperature. In harmony with our results many researchers isolated different post harvest fungi from different types of grapes; Abrunhosa et al. (2001) isolated Alternaria, Aspergillus, Cladosporium, Fusarium and Penicillium from grapes in Douro regions. Chebli et al. (2003) reported that B. cinerea growth inhibited by the essential oils of Origanum compactum and Thymus glandulosus. Grape contaminated with various moulds (especially Alternaria, Aspergillus, Cladosporium, Fusarium and Penicillium) during vineyard preharvesting, harvesting and grape processing (Magnoli et al., 2003). Acid rots disease were familiar in grapes, generally caused by fungi including Aspergillus sp., Cladosporium sp., Penicillium sp.,and Rhizopus sp. (Loureiro and Malfeito-Ferreira, 2003). Aspergillus sp., Cladosporium sp., Fusarium sp., and Rhizopus sp. demonstrated as the main contaminants of grapes causing crop losses (Bellí et al., 2004).

Aspergillus niger and Aspergillus carbonaris gives the highest counts of fungi in both room temperature (51.9% and 24.1% from total count of all samples, respectively) and cold temperature (52.27% and 18.57% from total count of all samples, respectively). Rhizopus stolonifer isolated from both cold and room storage from many samples especially untreated ones. Remarkably Aspergillus oryzae, Macrophomina phaseoli and Penicillium oxalicum recovered only from room temperature however Fusarium sambucinum recovered only from cold storage samples. Fusarium solani appeared as the most prevalent species of Fusarium appeared during cold and room storage in control samples and disappeared from almost all oil treated samples. Romero et al. (2005) stated that the predominant genera isolated from grapes fruits were Aspergillus (Aspergillus flavus, A. ochraceus, A. niger, A. carbonarius) Eurotium (E. repens) and Penicillium (P. citrinum, P. chrysogenum; P. corylophilum). Aspergillus niger and A. carbonaris gives the highest counts of fungi in both room temperature (51.9% and 24.1% from total count of all samples, respectively) and cold temperature (52.27% and 18.57% from total count of all samples, respectively). Aspergillus niger considered the most common fungus found on grapes Medina et al. (2005). Magnoli et al. (2003) reported that Aspergillus section Nigri from grapes included A. niger, A. awamori and A. foetidus. The most common Aspergillus sp. have been isolated from grape were A. niger, A. carbonarius, A. aculeatus, A. japonicus, and A. uvarum (Perrone et al., 2008). Aspergillus carbonarius and Aspergillus niger demonstrated as the predominance pathogens of grapes caused rot disease (Kazi et al., 2007). Rhizopus stolonifer isolated from both cold and room storage from many samples especially untreated ones. Willison and Dustan (1956) demonstrated significant increase of rot disease caused by Rhizopus in fruits. Rhizopus stolonifer and Mucor sp. were the major fungi responsible for soft fruits rapid decay (Moss, 2008). Fusarium solani appeared as the most prevalent species of Fusarium appeared during cold and room storage in control samples and disappeared from almost all oil treated samples. Takayuki et al. (2007) measure the antifungal effects of 52 dried samples of spice and herbs against Fusarium oxysporum phytopathogenic plant fungus. Al-Hindi et al. (2011) isolated Fusarium

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oxysporum from grape in Jeddah. Also, F. oxysporum was isolated from the grapes of New South Wales (Highet and Nair, 1995). Mikušová et al. (2010) verified Fusarium spp. presence in grape berries, clearing its relation with fumonisin mycotoxin production.

Species diversity generally analyzed by Species richness (S), the Shannon–Wiener index (H') Simpson diversity index (Ds), and Pielou index (J). These indices accounted homogeneity of the isolated species. Species richness were high in control samples while decreased in treated samples with increasing the storage period in cold temperature. This explains the highest values of Shannon–Wiener index (H') in control samples comparing with treated samples, also its higher values revealed in zero time of storage and decreased by increasing the storage period. It also observed that by increasing the storage periods, the number of fungal species decreased while the total counts of specific species increased especially species of Aspergillus. In agreement with our results; Li et al. (2016) found that higher Shannon’s index and closer Simpson’s index to 1 gives higher fugal variation which eventually reflect stronger adaption capacity in the environmental condition changes. Also, Jiang et al. (2016) revealed that species richness (S) reflects the richness of fungi associated with grapes; the larger values indicated the richer number of fungal species. Conclusion

Sprayed the Flame seedless vine with natural oils especially garlic oil before harvest enhanced the chemical and physical properties of berries during the storage periods in room and cold temperature. Also natural oils decreased the post-harvest fungal counts and diversity which increased the storage longitivity of berries under the marketing conditions.

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Table 5. Total counts ×10 (CFU per g fresh grapes) of fungi associated grapes stored in room temperature on potato dextrose agar medium during season 2016.

Fungal species 0 2d. 4d. 6d. Total T1 T2 T3 T4 T5 T6 T7 T1 T2 T3 T4 T5 T6 T7 T1 T2 T3 T4 T5 T6 T7 T1 T2 T3 T4 T5 T6 T7 Alternaria alternate 1 0 0 0 0 0 1 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 2 Aspergillus carbonaris 9 16 0 0 0 0 4 13 21 0 0 0 0 3 18 27 0 0 0 0 5 37 26 0 0 0 0 9 188 A. niger 0 0 9 6 9 5 14 0 0 14 16 13 10 30 0 0 28 20 20 14 50 0 0 30 23 21 13 60 405 A. flavus 2 5 2 0 1 3 2 1 0 8 3 3 4 2 0 1 1 1 1 2 2 2 0 0 0 1 2 3 52 A. oryzae 0 0 0 5 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 5 A. sydowii 0 0 0 0 0 0 2 0 0 0 0 4 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 6 A. versicolor 0 0 0 0 0 0 0 0 0 0 0 0 3 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 3 A. terreus 1 1 0 0 0 0 2 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 4 Epicoccum nigrum 1 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 1 Fusarium solani 0 0 2 0 0 0 3 0 0 0 0 0 0 2 0 0 0 0 0 0 0 0 0 0 0 0 0 0 7 Macrophomina phaseoli 0 0 2 0 0 0 1 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 3 Penicillium chrysogenum 2 0 1 1 0 1 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 2 9 3 7 1 2 3 32 P. oxalicum 0 1 0 0 0 0 0 0 0 0 0 0 0 0 0 1 0 0 0 0 0 0 0 0 0 0 0 0 2 P. roquefortii 2 0 0 0 0 0 0 5 0 0 0 0 0 0 7 0 0 0 0 0 2 0 0 0 0 0 0 0 16 Rhizopus stolonifer 1 0 2 0 1 0 2 1 1 1 1 1 0 2 1 0 2 1 0 0 3 2 1 3 2 1 1 5 35 Syncephalastrum racemosum 0 1 0 0 0 0 2 0 5 0 0 0 0 3 2 0 0 0 0 0 2 0 0 0 0 0 0 0 15 Trichoderma longibrachiatium 0 1 1 1 0 0 1 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 4

Number of individuals (N) ×10 19 25 19 13 11 9 34 20 27 23 20 21 17 42 28 29 31 22 21 16 64 43 36 36 32 24 18 80 780

Species Richness (S) 8 6 7 4 3 3 11 4 3 3 3 4 3 6 4 3 3 3 2 2 6 4 3 3 3 4 4 5 17

Standard deviation

0.09

0

0.10

0

0.08

7

0.07

3

0.16

9

0.10

1

0.05

8

0.10

0

0.09

9

0.06

5

0.12

1

0.09

9

0.09

1

0.09

1

0.08

4

0.08

4

0.09

0

0.10

6

0.08

4

0.12

4

0.07

5

0.08

6

0.07

5

0.09

3

0.08

6

0.11

3

0.13

1

0.06

5

0.01

4

Simpson diversity index (Ds) 0.77

2

0.56

7

0.76

6

0.67

9

0.34

5

0.63

9

0.81

3

0.53

7

0.37

3

0.53

0

0.35

3

0.58

6

0.60

3

0.48

4

0.53

7

0.13

5

0.18

5

0.17

7

0.09

5

0.23

3

0.38

4

0.25

9

0.42

7

0.30

0

0.44

6

0.23

9

0.47

7

0.42

3

0.66

4

Shannon–Wiener index (H')

1.84

0

1.25

1

1.76

7

1.31

6

0.81

8

1.18

1

2.08

0

1.07

6

0.63

0

0.80

6

0.61

3

1.03

6

0.95

9

1.14

1

0.93

8

0.29

9

0.38

0

0.36

8

0.19

1

0.37

7

0.86

0

0.55

7

0.68

1

0.56

6

0.74

3

0.51

4

0.88

4

0.88

1

1.53

8

Pielou index (J)

0.88

5

0.60

2

0.85

0

0.63

3

0.39

3

0.56

8

1.00

0

0.51

7

0.30

3

0.38

8

0.29

5

0.49

8

0.46

1

0.54

9

0.45

1

0.14

4

0.18

3

0.17

7

0.09

2

0.18

1

0.41

4

0.26

8

0.32

8

0.27

2

0.35

7

0.24

7

0.42

5

0.42

4

0.74

0

٣٤٩


Table 6. Total counts ×10 (CFU per g fresh grapes) of fungi associated grapes stored in room temperature on potato dextrose agar medium during season 2017.

Fungal species 0 2d. 4d. 6d. Total T1 T2 T3 T4 T5 T6 T7 T1 T2 T3 T4 T5 T6 T7 T1 T2 T3 T4 T5 T6 T7 T1 T2 T3 T4 T5 T6 T7

Alternaria alternate 3 2 0 0 0 0 5 2 1 0 0 0 0 7 1 1 0 0 0 0 4 0 0 0 0 0 0 1 27 Aspergillus niger 5 4 6 5 3 1 9 12 11 23 18 9 4 20 22 18 30 25 16 13 25 30 26 31 26 19 17 35 463 A. flavus 9 8 9 8 5 4 7 10 10 13 7 9 4 12 16 15 12 9 10 10 15 17 15 14 11 14 11 17 301 A. oryzae 0 0 3 1 0 0 4 0 0 3 3 0 0 7 0 0 6 4 0 0 10 0 0 8 2 0 0 12 63 Epicoccum nigrum 1 1 2 1 0 0 3 0 0 0 0 0 3 0 0 0 0 0 0 0 0 1 0 1 0 0 0 2 15 Fusarium oxysporum 0 0 1 1 0 0 2 0 0 1 0 0 0 3 0 0 3 2 0 0 4 0 0 3 1 0 0 5 26 F. solani 2 1 0 0 0 0 4 3 1 0 0 0 0 4 0 0 0 0 0 0 5 1 1 1 0 0 0 8 31 Macrophomina phaseoli 2 1 4 2 0 0 7 1 0 2 2 1 2 7 0 0 0 0 0 0 5 0 0 0 0 0 0 1 37 Penicillium chrysogenum 0 0 1 1 0 1 1 0 0 2 0 0 0 2 0 0 1 1 0 0 1 1 0 5 1 1 1 4 24 P. oxalicum 7 5 0 0 0 0 7 8 5 0 0 0 0 9 6 4 0 0 0 0 8 10 9 0 0 0 0 10 88 P. roquefortii 0 0 0 0 0 0 2 0 0 0 0 0 0 3 0 0 0 0 0 0 5 0 0 2 0 1 0 6 19 Rhizopus stolonifer 1 1 2 2 1 0 1 2 1 2 1 1 1 2 3 1 1 1 1 0 4 3 2 2 1 2 1 5 43 Trichoderma longibrachiatium 0 0 2 1 0 0 3 0 0 1 0 0 0 2 0 0 2 2 0 0 1 0 0 3 2 0 0 4 23

T. harzianum 2 1 0 0 0 0 3 2 2 0 0 0 0 3 4 3 0 0 0 0 5 1 0 0 0 0 0 2 28 Number of individuals (N) ×10 32 24 30 20 9 6 58 40 31 47 31 20 14 81 52 42 55 44 27 23 92 64 53 70 44 37 30 112 1188


Standard deviation

0.03

1

0.04

6

0.03

5

0.06

5

0.10

1

0.19

2

0.01

1

0.03

0

0.04

2

0.05

2

0.07

7

0.05

4

0.03

7

0.01

7

0.03

8

0.04

2

0.05

6

0.06

7

0.05

3

0.02

7

0.01

9

0.03

9

0.04

1

0.04

1

0.06

6

0.04

7

0.05

4

0.02

1

0.00

9

Simpson diversity index (Ds) 0.

853

0.83

7

0.85

5

0.79

5

0.63

9

0.60

0

0.92

0

0.81

4

0.76

1

0.68

8

0.61

7

0.62

1

0.82

4

0.88

5

0.71

7

0.69

0

0.65

0

0.63

6

0.53

0

0.51

4

0.87

2

0.69

3

0.66

1

0.75

1

0.59

6

0.60

5

0.56

1

0.85

2

0.77

1


1.99

8

1.89

7

2.01

6

1.88

2

0.93

7

0.86

8

2.63

1.80

4

1.57

1

1.45

7

1.16

5

1.01

8

1.51

2

2.37

9

1.44

5

1.34

3

1.34

1

1.33

1

0.80

0

0.68

5

2.32

8

1.40

7

1.20

6

1.74

4

1.20

5

1.06

3

0.91

6

2.26

0

1.96

2

Pielou index (J)

0.96

1

0.91

2

0.96

9

0.90

5

0.45

1

0.41

7

1.26

5

0.86

8

0.75

5

0.70

1

0.56

0

0.49

0

0.72

7

1.14

4

0.69

5

0.64

6

0.64

5

0.64

0

0.38

5

0.32

9

1.12

0

0.67

7

0.58

0

0.83

9

0.57

9

0.51

1

0.44

1

1.08

7

0.94

3

٣٥٠


Table 7. Total counts ×10 (CFU per g fresh grapes) of fungi associated grapes stored in cold temperature on potato dextrose agar medium during season 2016.

Fungal species 0 4d. 8d. 12d. Total 1 2 3 4 5 6 7 1 2 3 4 5 6 7 1 2 3 4 5 6 7 1 2 3 4 5 6 7 Alternaria alternate 1 0 0 0 0 0 1 1 2 0 0 0 0 0 2 2 0 0 0 0 0 0 0 0 0 0 0 0 9 Aspergillus carbonaris 9 16 0 0 0 0 4 9 10 0 0 0 0 0 15 14 0 0 0 0 0 20 18 0 0 0 0 0 115 A. niger 0 0 9 6 9 5 14 0 0 16 10 10 5 21 0 0 22 19 11 10 30 0 0 28 25 17 14 45 326 A. flavus 2 5 2 0 1 3 2 3 2 2 2 3 2 2 4 2 3 1 3 3 3 3 3 1 2 3 2 4 68 A. fumigates 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 1 0 0 1 0 0 2 A. oryzae 0 0 0 5 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 5 A. sydowii 0 0 0 0 0 0 2 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 2 A. terreus 1 1 0 0 0 0 2 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 4 Epicoccum nigrum 1 0 0 0 0 0 0 2 1 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 4 Fusarium sambucinum 0 0 0 0 0 0 0 0 0 0 0 2 4 5 0 0 0 0 4 2 2 0 0 0 0 0 0 0 19 F. solani 0 0 2 0 0 0 3 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 5 Macrophomina phaseoli 0 0 2 0 0 0 1 0 0 2 3 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 8 Penicillium chrysogenum 2 0 1 1 0 1 0 0 0 0 2 0 0 0 0 0 0 0 0 0 0 0 0 2 0 0 1 0 10 P. oxalicum 0 1 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 1 1 0 0 0 0 0 3 P. roquefortii 2 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 2 Rhizopus stolonifer 1 0 2 0 1 0 2 3 1 2 2 1 1 1 1 0 1 1 0 0 0 1 0 2 0 0 0 0 23 Syncephalastrum racemosum 0 1 0 0 0 0 2 0 0 0 0 0 0 0 1 1 0 0 0 0 0 0 0 0 0 0 0 0 5 Trichoderma longibrachiatium 0 1 1 1 0 0 1 0 0 0 0 0 0 0 0 0 2 2 0 0 0 0 0 0 1 0 0 0 9

Number of individuals (N) ×10 19 25 19 13 11 9 34 18 16 22 19 16 12 29 23 19 28 23 18 15 35 25 23 33 28 21 17 49 619


Standard deviation

0.09

0

0.10

0

0.08

7

0.07

3

0.16

9

0.10

1

0.05

8

0.08

5

0.12

6

0.12

1

0.09

3

0.11

7

0.06

5

0.09

9

0.10

7

0.13

0

0.10

9

0.12

0

0.09

5

0.12

0

0.09

3

0.11

4

0.11

8

0.09

9

0.09

7

0.11

9

0.13

4

0.06

5

0.01

7


2

0.56

7

0.76

6

0.67

9

0.34

5

0.63

9

0.81

3

0.71

9

0.60

8

0.46

8

0.70

2

0.59

2

0.74

2

0.45

6

0.55

7

0.45

6

0.37

8

0.32

0

0.58

2

0.53

3

0.26

2

0.35

7

0.38

3

0.28

0

0.20

4

0.33

8

0.32

4

0.15

3

0.67

4


1.84

0

1.25

1

1.76

7

1.31

6

0.81

8

1.18

1

2.08

0

1.34

9

1.16

0

0.88

6

1.34

0

1.04

1

1.23

7

0.83

7

1.07

0

0.84

4

0.71

3

0.60

4

0.93

4

0.86

1

0.50

6

0.69

0

0.59

4

0.58

5

0.38

6

0.59

4

0.57

8

0.28

3

1.64

6

Pielou index (J)

0.88

5

0.60

2

0.85

0

0.63

3

0.39

3

0.56

8

1.00

0

0.64

9

0.55

8

0.42

6

0.64

4

0.50

1

0.59

5

0.40

3

0.51

5

0.40

6

0.34

3

0.29

1

0.44

9

0.41

4

0.24

3

0.33

2

0.28

6

0.28

1

0.18

6

0.28

6

0.27

8

0.13

6

0.79

1

٣٥١


Table 8. Total counts ×10 (CFU per g fresh grapes) of fungi associated grapes stored in cold temperature on potato dextrose agar medium during season 2017.

Fungal species 0 4d. 8d. 12d. Total 1 2 3 4 5 6 7 1 2 3 4 5 6 7 1 2 3 4 5 6 7 1 2 3 4 5 6 7 Alternaria alternate 3 2 0 0 0 0 5 2 2 0 0 0 0 4 1 0 0 0 0 0 3 0 0 0 0 0 0 1 23 Aspergillus niger 5 4 6 5 3 1 9 5 4 5 5 3 1 6 8 6 7 5 4 2 8 10 7 8 6 5 3 11 152 A. flavus 9 8 9 8 5 4 7 6 5 7 6 4 1 7 8 7 10 9 6 3 11 11 9 12 10 8 5 14 209 A. oryzae 0 0 3 1 0 0 4 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 8 A. sydowii 0 0 0 0 0 0 0 3 1 3 0 0 0 4 4 3 3 2 0 0 6 5 5 4 2 0 0 7 52 A. terreus 0 0 0 0 0 0 0 1 1 2 1 0 0 2 2 1 3 2 1 0 4 2 2 3 3 1 1 5 37 Epicoccum nigrum 1 1 2 1 0 0 3 1 1 0 0 0 0 3 2 1 1 0 0 0 4 3 3 1 1 0 0 5 34 Fusarium oxysporum 0 0 1 1 0 0 2 0 0 3 2 1 0 3 0 0 3 3 2 1 4 0 0 4 3 1 1 4 39 F. solani 2 1 0 0 0 0 4 2 1 1 0 1 0 2 1 1 3 1 0 0 3 3 2 4 3 0 0 3 38 Macrophomina phaseoli 2 1 4 2 0 0 7 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 16 Penicillium chrysogenum 0 0 1 1 0 1 1 0 0 0 0 2 1 1 0 0 0 0 3 3 2 0 0 0 0 5 3 2 26 P. oxalicum 7 5 0 0 0 0 7 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 19 P. roquefortii 0 0 0 0 0 0 2 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 2 Rhizopus stolonifer 1 1 2 2 1 0 1 2 1 2 1 1 1 2 2 0 3 0 0 0 4 3 1 2 1 1 0 5 38 Trichoderma longibrachiatium 0 0 2 1 0 0 3 0 0 1 0 1 0 2 0 0 1 0 0 0 2 2 2 2 1 0 0 4 24

T. harzianum 2 1 0 0 0 0 3 3 2 0 1 0 1 3 2 1 0 0 0 0 3 3 2 0 0 0 0 3 30 Number of individuals (N) ×10 32 24 30 20 9 6 58 25 18 24 16 13 5 39 30 20 34 22 16 9 54 42 33 40 30 21 13 64 747


Standard deviation

0.03

1

0.04

6

0.03

5

0.06

5

0.10

1

0.19

2

0.01

1

0.02

8

0.04

3

0.03

6

0.06

2

0.05

2

0.00

0

0.01

5

0.03

5

0.05

2

0.03

2

0.05

8

0.05

2

0.05

1

0.01

6

0.02

7

0.03

0

0.03

1

0.04

1

0.04

8

0.05

9

0.01

6

0.00

8


3

0.83

7

0.85

5

0.79

5

0.63

9

0.60

0

0.92

0

0.88

7

0.88

2

0.85

9

0.78

3

0.87

2

1.00

0

0.91

8

0.84

8

0.79

5

0.85

6

0.77

9

0.79

2

0.80

6

0.90

7

0.85

6

0.86

0

0.85

0

0.83

9

0.77

1

0.79

5

0.89

3

0.85

8


1.99

8

1.89

7

2.01

6

1.88

2

0.93

7

0.86

8

2.63

2.16

9

2.09

6

1.92

3

1.54

3

1.84

0

1.73

3

2.54

8

1.98

6

1.64

3

1.99

3

1.55

1

1.46

1

1.31

1

2.48

1

2.11

5

2.09

8

2.00

9

1.93

0

1.48

6

1.43

9

2.43

2

2.41

6

Pielou index (J)

0.96

1

0.91

2

0.96

9

0.90

5

0.45

1

0.41

7

1.26

5

1.04

3

1.00

8

0.92

5

0.74

2

0.88

5

0.83

3

1.22

5

0.95

5

0.79

0

0.95

8

0.74

6

0.70

3

0.63

0

1.19

3

1.01

7

1.00

9

0.96

6

0.92

8

0.71

5

0.69

2

1.16

9

1.16

2

٣٥٢


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التنوع الفطري والفاقد الكلى وجودة حبات العنب الفلیم سیدلس خالل التخزین بتأثرھا بالرش بالزیوت الطبیعیة قبل الجمع

١أسماء أحمد محمد – ٢غادة عبد المنصف محمود – ١أحمد حسن أحمد منصور

مصر، الجیزة ، مركز البحوث الزراعیة، البساتینمعھد بحوث - ١ مصر، ٧١٥١٦أسیوط ، جامعة اسیوط ، كلیة العلوم ، ولوجي یبقسم النبات و المیكرو - ٢

تم رش حیث . على العنب الفلیم في محافظة أسیوط ، مصر ٢٠١٧ - ٢٠١٦اجریت ھذه الدراسة خالل موسمى

أجریت ثم.٪١٪ و ٠.٥بتركیزین ) وزیت الثوم البركة حبة زیت القرنفل وزیت(بالزیوت الطبیعیة قبل الحصاد الكروموقد .و التخزین البارد الغرفةدرجة حرارة التخزین في خالل فترات تحلیالت الفیزیائیة والكیمیائیة والمیكروبیة ال

قلیل یو خصائص عالیة الجودةذات عنب حباتالزیوت الطبیعیة وخاصة زیت الثوم یعطي ب الرش أوضحت النتائج انأن الزیوت الطبیعیة خاصتا زیت الثوم قللت التعداد حت النتائج أوضو .التسویق خالل فترات الفاقد الكليونسبة الفرط

وقد أوضح معامل التنوع إختالفا كبیرا بین التخزین في درجة حرارة الغرفة . الفطري والتنوع لفطریات مابعد الحصادتعداد الفطریات تقلیل . والثالجة زأیضا العینات المعاملة بالزیوت مقارنتآ بالكنترول الذي أعطي أعلي معامل تنوع

وتنوعھا البیولوجي ینعكس مباشرتآ علي جودة ثمار العنب وإستمرار حیویتھا أثناء عملیة التخزین تحت ظروف .قیسوتال

Documents

a b a Agricultural Research Centre, Horticultural Research … · 2019. 10. 17. · Seedless cv. (Vitis vinifera L.) at Assiut Governorate, Egypt. The vines were sprayed with natural