Zahra Emam-Djomeh; Manuchehr Hamedi; Seyed Hadi Razavi; Mohammad Taghi Golmakani
Abstract
In this study the antimicrobial effects of essential oils from dill and coriander seeds on
staphylococcus aureus, Escherichia coli O157:H7 and salmonella typhimuruim were investigated and
the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of each
essential oil ...
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In this study the antimicrobial effects of essential oils from dill and coriander seeds on
staphylococcus aureus, Escherichia coli O157:H7 and salmonella typhimuruim were investigated and
the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of each
essential oil were determinate. For this purpose 5 concentration of each essential oils (125, 250, 500,
1000, 2000 and 4000 ppm) were chosen. For microbial count, Broth Dilution Test with Mueller
Hinton Agar and Broth were used. Results showed that Staphylococcus aureus had more susceptibility
and Salmonella typhimuruim was the resistant one. Our results also showed that essential oil from
coriander seed had more antimicrobial effect on the gram-negative bacteria. The essential oil from
coriander seed had MIC and MBC equal to 1000ppm and the essential oil from dill seed had MIC
equal to 500ppm and MBC equal to 1000 ppm against Staphylococcus aureus.
Key word: Broth Dilution Test, Staphylococcus aureus, Escherichia coli O157:H7, Salmonella
typhimuruim, essential oils, dill seed, coriander seed
Mohammad Reza Edalatian Dovom; Manuchehr Hamedi; Seyed Ali Mortazavi; Mostafa Mazaheri Tehrani
Abstract
Tomato is one of the most important crops with a yeild of 98. 8 million tons in more than 128,000 hectare of area under cultivation and 3.7 million tons production in Iran. With regard to technological advancement ( improvement, development ) and increasing demand of tomato and their products in Iran ...
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Tomato is one of the most important crops with a yeild of 98. 8 million tons in more than 128,000 hectare of area under cultivation and 3.7 million tons production in Iran. With regard to technological advancement ( improvement, development ) and increasing demand of tomato and their products in Iran and all over the world, it is necessary to know about affecting factors on production, process and storage of this product more precisely. In recent years, many researches have been performed to study physico – chemical and sensory characteristics of tomato in order to forecast necessary parameters in cultivating and selecting of the tomato variety corresponding to their own application ( fresh eating, processing and both of them ). In this research, the effect of variety and storage on physical properties of tomato paste produced from four tomato varieties (Cal .J.n.3 , Early Urbana Y , Early Urbana111 and Peto early C.H) has been determined in one year storage under ambient temperature (average temperature 25 ºC ). The analysis of data on physical properties including :%PWR,RF Index, consistency and color showed that ,Early UrbanaY had the highest consistency , PWR and total scoring for all of the properties Early Urbana Y totally was the best. Cal.j.n.3 variety in the most physical properties had the least changes during storage and from this point of view it was the most stable variety during storage of tomato paste.
Key words:Tomato paste,variety,storage time,physical properties
