Evseeva, A. D.

Latisheva, A. M.

English

Tomsk State University Repository

МИНИСТЕРСТВО ОБРАЗОВАНИЯ И НАУКИ РФ ТОМСКИЙ ГОСУДАРСТВЕННЫЙ УНИВЕРСИТЕТ БИОЛОГИЧЕСКИЙ ИНСТИТУТ        СТАРТ В НАУКУ  МАТЕРИАЛЫ LXIX научной студенческой конференции Биологического института  Томск, 20–24 апреля 2020 г.              Томск 2020 105  PHYTONCIDAL PROPERTIES OF PLANTS  A.M. Latisheva, A.D. Evseeva l.stusha@mail.ru, ms.evseeva@list.ru  The aim of our project is to study the phytoncidal properties of plants using onions as an example.  All plants contain substances with phytoncidal properties. They are formed in the protoplasm of plant cells and tissue juice. Such plants surround us eve-rywhere and purify the air from the microorganisms in it. There are phyton-cides are contained in plant tissues in a dissolved form, and volatile fractions of phytoncides are released into the atmosphere, soil, and water. Some plants emit volatiles (e.g. mint, oregano, chamomile and many others). Volatile phy-toncides are able to exert their effect on distance. All plants secrete them for self-defense; some plants produce small amounts of phytoncides, others – for example, onions and garlic – large ones.  We carried out a series of experiments to confirm the property of phyton-cides to reduce the growth of microorganisms. We observed the processes of rotting chicken eggs and meat. For research, we took two containers; in the first jar we put a boiled egg without volatile production, and in the second – a boiled egg with chopped on-ions. The same thing was done with chicken meat. After a few days, the meat and the egg began to change their color. We ob-served protein decay under the influence of saprogenic bacteria. In the con-tainers with onions, the processes of decay proceeded much more slowly. In this way, in the container without volatile production, the egg began to acquire an unnatural color for itself (the egg turned yellow) already on the third day of the study, and in the container with onions, on the tenth. Chicken meat became whiter on the fifth day, and in the jar without onions, on the tenth day. The experiments lasted fifteen days and as a result it turned out that the presence of onions keeps food fresh 2–3 times longer.   Academic advisor – senior lecturer E.V. Vychuzhanina  

Phytoncidal properties of plants

http://vital.lib.tsu.ru/vital/access/services/Download/koha:000722614/SOURCE1

Phytoncidal properties of plants

Abstract

Similar works

Full text

Available Versions

Tomsk State University Repository