精油组分对果蔬致病菌的体外抑制作用  

Antifungal Effects of Essential Oil Components on Pathogens Isolated from Harvested Fruits in Vitro

作　　者：王京法[1] 曹建康[2] 姜微波[2] 杨滨[1] 

机构地区：[1]昆明学院旅游学院滇菜研究中心,昆明650214 [2]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《湖北农业科学》2015年第8期1865-1868,共4页Hubei Agricultural Sciences

基　　金：国家公益性行业(农业)科研专项(201303075);昆明学院引进人才科研项目(12006)

摘　　要：为了评估植物精油组分对果蔬储藏中致病真菌的抑制能力,选取6种精油组分,测定其在体外对分离自水果的褐腐菌和青霉菌的最小抑菌浓度和滤纸片抑菌圈直径,并测定百里酚对褐腐菌和青霉菌孢子萌发的影响及其对菌落扩展的抑制能力,并观察经百里酚处理的褐腐菌和青霉菌菌丝的形态变化,结果表明所选精油组分均对褐腐菌和青霉菌有抑制作用,果蔬体外百里酚达到0.2 mg/m L可以抑制褐腐菌和青霉菌的菌丝扩展、孢子萌发并破坏菌丝结构的完整性。对精油组分的广泛筛选和进一步研究或可得到用于果蔬储藏保鲜的天然抗菌剂。In order to evaluate inhibition of essential oil components on diseases during fruit and vegetable storage, pathogens of Monilinia fructicola and Penicillium expansum isolated from infected fruits were treated with six essential oil components in vitro,to measure the minimum inhibitory concentration and inhibition zone diameters with filter paper. And effects of thymol on mycelial growth and conidial germination of Monilinia fructicola and Penicillium expansum were assessed. Results showed that both Monilinia fructicola and Penicillium expansum could be inhibited by the selected essential oil components. Mycelial growth and conidial germination of Monilinia fructicola and Penicillium expansum could be inhibited when thymol reached 0.2 mg/mL in culture media and mycelium of it also could be undermined by thymol. Extensive screening and further study of essential oil components might be one of the important sources of natural antibacterial agent used in fruit and vegetable storage.

关 键 词：精油组分 抑制 果蔬 储藏 病菌 

分 类 号：S432.98[农业科学—植物病理学] TS255.3[农业科学—农业昆虫与害虫防治]