Inhibitory Effect of Essential Oils of Myrtle, Laurel, Pickling Herb and Thyme and Savory on the Mycelial Growth of Agaricus Campestris (Lange) Sing
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Dosyalar
Tarih
2005
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
The effect of different oil levels of myrtle (Myrtus communis L), laurel (Laurus nobilis L.), pickling herb (Echinophora tenuifolia L. subsp. sibthorpiana (Guss.) tutin), thyme (Thymbra spicata L.) and savory (Satureja hortensis L.) which grow wild in Turkey were investigated on the mycelial growth of Agaricus campestris in vitro. The results showed that all concentrations of thyme ans savory showed a strong inhibitory effect on mycelial growth. The levels of 5?l of pickling herb, 5 µl and 15 ?l of laurel, and 5 ?l level of myrtle oils, respectively, showed inhibitory effect according to until 26, 11, 18 and 4 days of incubation while 25 ?l levels of all herb oils showed a stronger inhibitory effect. As a result, the effectivenes of the inhibitors followed the sequence: thyme =savory> pickiling herb> myrtle> laurel herb.
Açıklama
Anahtar Kelimeler
Kaynak
Journal of Essential Oil-Bearing Plants
WoS Q Değeri
Scopus Q Değeri
Q2
Cilt
8
Sayı
2
Künye
Öztürk, C., Kaşık, G., Özcan, M., (2005). Inhibitory Effect of Essential Oils of Myrtle, Laurel, Pickling Herb and Thyme and Savory on the Mycelial Growth of Agaricus Campestris (Lange) Sing. Journal of Essential Oil-Bearing Plants, 8(2), 120-125. Doi: 10.1080/0972060X.2005.10643430
