肉桂醛对番茄采后灰霉病的抑制作用及其对品质的影响  

Effects of Cinnamaldehyde on Inhibiting Postharvest Gray Mold and Maintaining the Quality of Tomato Fruits

作　　者：张娜娜[1,2] 张辉[1] 马丽[1] 唐坚[2] 乔勇进[1] 

机构地区：[1]上海市农业科学院作物育种栽培研究所,上海201403 [2]上海师范大学生命与环境科学学院 植物种质资源开发中心,上海200234

出　　处：《食品科学》2014年第14期251-255,共5页Food Science

基　　金：上海市科委国际合作计划项目(073907003)

摘　　要：为研究肉桂醛对番茄采后灰霉病的抑制作用及其对番茄果实品质的影响,在离体条件下分别研究肉桂醛对灰葡萄孢菌菌丝生长、孢子萌发的抑制作用,采用人工活体接种法研究肉桂醛对番茄果实灰霉病斑的控制作用,及其对番茄自然发病果实的品质的影响。结果表明,肉桂醛对灰葡萄孢菌的菌丝生长和孢子萌发均有较好的抑制作用,对菌丝生长的EC50值为95.6μg/mL,质量浓度为60μg/mL时对孢子萌发抑制率为100%;活体条件下肉桂醛能够有效地抑制番茄果实采后灰霉病病斑的扩展,以4 000μg/mL效果最好,且在此质量浓度条件下,对于降低果实质量损失率,维持番茄硬度、可溶性固形物、可滴定酸和VC含量均具有较好的效果。4 000μg/mL肉桂醛处理能够有效地控制番茄采后灰霉病的发生及延长其保鲜期。In order to study the inhibitory effect of cinnamaldehyde on postharvest gray mold and its effect on quality maintenance of tomato fruits,the inhibitory effect of the antimicrobial compound on spore germination and mycelial growth of Botrytis cinerea cultured under detached conditions was investigated as well as the suppressive effect on the development of blue gray lesions by artificial inoculation and the effect on the quality of naturally infected fruits. The results showed that cinnamaldehyde treatment was significantly effectives against spore germination and mycelial growth of Botrytis cinerea. The EC50 was 95.6 μg/mL in growth inhibition assays,and the spore germination was completely inhibited by 60 μg/mL cinnamaldehyde. Cinnamaldehyde treatment also suppressed the development of postharvest blue gray lesions in tomato fruits and 4 000 μg/mL was the most effective concentration. The fruits maintained lower weight loss and higher hardness,total soluble solids(TSS),titratable acid(TA) and ascorbic acid content at this concentration. This study indicates that cinnamaldehyde treatment at 4 000 μg/mL can effectively control postharvest gray mold and prolong the shelf life of tomato fruits.

关 键 词：肉桂醛 番茄 灰霉病 生理品质 

分 类 号：S436.412.13[农业科学—农业昆虫与害虫防治]