The Determination of Antibacterial Activities of Peels of Fruits Punica granatum L. Against the Crop Spoiling Pathogens
Keywords:Punica, Crop spoiling pathogens, Antibacterial activity, Minimum inhibitory concentration
Microbial contamination of food is still an important public health problem for human society, and poses economic concerns due to product losses. Plant secondary metabolites are frequently studied against microorganisms that cause health and economic losses due to their antibacterial, insecticidal, antifungal, acaricidal, and cytotoxic activities, and because they are obtained naturally. In this study, the different extracts (ethanol, methanol) obtained from Punica granatum fruit peels were used against Erwinia caratovora subsp. caratavora ECC100, Rathayibacter tritici DSMZ7486, Agrobacterium vitis, Rathayibacter iranicus DSMZ7484, Pseudomonas putida, Pseudomonas tomato Pt52-a. These bacteria are crop spoilage pathogens. The antibacterial activities were carried out using the disc diffusion method. In addition, another activity test was Minimum Inhibitory Concentration (MIC) which was performed with the broth dilution method. At the end of the study, the highest antibacterial activity was determined with a 16.5 mm inhibition zone diameter against A. vitis from methanol extract, and the lowest antibacterial activity was determined against A. vitis from ethanol extract. The lowest MIC value of Punica granatum fruit peel extracts was obtained for A. vitis and Pseudomonas putida in the 6500 µg/mL concentration, the highest MIC value was determined at 13000 µg/mL for various crop spoiling pathogens. As a result, it is suggested that Punica granatum fruit peels have antibacterial activities against crop spoiling pathogens, and can be used in the fight against these pathogens.