Open AccessThe Action of Ethanolic Solutions Obtained from Selenium Enriched Garlic against Erwinia cartovora
Author(s) -
Daniela Bordea,
Ioan Oroian,
Rodica Pop,
Antonia Odagiu,
Adrian Milăşan
Publication year - 2013
Publication title -
bulletin of university of agricultural sciences and veterinary medicine cluj-napoca. agriculture
Language(s) - English
Resource type - Journals
eISSN - 1843-5386
pISSN - 1843-5246
DOI - 10.15835/buasvmcn-agr:9798
Subject(s) - allium sativum , selenium , chemistry , mycelium , erwinia , food science , bioavailability , sativum , botany , biology , biochemistry , organic chemistry , bioinformatics , gene
The increased bioavailability of selenium is determined by the organic combinations made up with amino acids mainly. In garlic, selenium associated to aliin has an enhanced bactericide action. The present study was carried on with the aim of quantifying the effects of two concentrations of ethanolic extracts obtained from organic selenium enriched garlic on Erwinia carotovora from potato. The ethanolic extracts were prepared from fresh bulbs of organic selenium enriched garlic. The Erwinia carotovora samples were isolated from infested potato. The activity of extracts was tested using the disc diffusion method. And STATISTICA 7.0 v. soft was used for basic statistics, and testing the significance of differences. The 20% ethanolic extract of Allium sativum L. was 78.43% effective in mycelia growth inhibition, while 10% ethanolic extract of selenium enriched Allium sativum L. was 71.50% effective in mycelia growth inhibition. The best antibacterial activity was proofed by 20% ethanolic selenium enriched garlic solution (78.43% zone of inhibition).