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标题：Antifungal Effects of Some Turkish Spice Extracts and Essential Oils on Plant Pathogen Fungi
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作者：Nuh Boyraz ; Musa Özcan
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：1997
卷号：22
期号：6
出版社：Association of Food Technology, Turkey
摘要：Antifungal effect of extracts from six spices (sage, black cumin, capers, oregano, savory, pickling herb) and essential oils from four spices (sage, oregano, savory, pickling herb) were evaluated in vitro . Selected fungi were Alternaria solani, Colletotrichum coccodes, Fusarium oxysporum f. sp. Melonis and Rhizoctonia solani . 1.0 and 2.0 ml of extract were added into 100 ml culture medium, 0.1 ml and 0.2 ml of essential oils were added into petri each plate. While the mycelial growth of Alternaria solani and Colletotrichum coccodes were stimulated by capers and pickling herb extracts, the mycelial growth of all test fungi were completely inhibited by the essential oils and extracts of oregano and savory in both doses.