The use of plant extracts to prevent decay of agricultural products in Iran

Published 2021년 9월 10일

Tridge summary

A study conducted by researchers at Ferdowsi University of Mashhad has found that herbal extracts from pomegranate, thyme, and sage can effectively prevent plant rot caused by two bacteria, offering a safe and cost-effective alternative to chemical antibiotics. The study, published in the Journal of Food Microbiology, found that Zataria multiflora extract was particularly effective against these bacteria, and that using purple sage and pomegranate extract together was even more effective. This could have implications for extending the shelf life of plant products and reducing economic losses for farmers.

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Original content

According to ISNA, one of the main causes of plant diseases are bacteria and they cause damage to many agricultural products. These plant pathogens can reduce the shelf life of vegetables by causing losses in them and significantly cause economic losses to farmers and producers of plant products. In recent years; Improper use of chemical bacteria and antibiotics to control plant diseases has led to resistance to pathogenic bacteria. For this reason, finding compounds of natural origin has been considered as an effective and safe approach to prevent the growth of bacteria and improve the shelf life of food. Plant extracts, due to their antimicrobial properties, have a high potential for use as a natural preservative and can be used to control decay and extend the shelf life of plant products. Herbs such as pomegranate, thyme and sage, due to having some of these special compounds, may be able to prevent these damages to plant products. Accordingly, researchers at Ferdowsi ...

Source: Isna