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首页> 美国卫生研究院文献>other >Solidago canadensis L. Essential Oil Vapor Effectively Inhibits Botrytis cinerea Growth and Preserves Postharvest Quality of Strawberry as a Food Model System
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Solidago canadensis L. Essential Oil Vapor Effectively Inhibits Botrytis cinerea Growth and Preserves Postharvest Quality of Strawberry as a Food Model System

机译：加拿大一枝黄花精油蒸气可有效抑制灰葡萄孢的生长并保留草莓作为食品模型系统的收获后品质

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摘要

This study investigated the anti-fungal properties of Solidago canadensis L. essential oil (SCLEO) against Botrytis cinerea in vitro, and its ability to control gray mold and maintain quality in strawberry fruits. SCLEO exhibited dose-dependent antifungal activity against B. cinerea and profoundly altered mycelial morphology, cellular ultrastructure, and membrane permeability as evaluated by scanning electron microscopy, transmission electron microscopy, and fluorescence microscopy. SCLEO vapor at 0.1 mL/L maintained higher sensory acceptance and reduced decay of fresh strawberry fruit, and also reduced gray mold in artificially inoculated fruit. SCLEO treatment did not, however, stimulate phenylalanin ammonia-lyase, polyphenol oxidase, or chitinase, enzymes related to disease resistance. This suggests that SCLEO reduces gray mold by direct inhibition of pathogen growth. SCLEO vapor may provide a new and effective strategy for controlling postharvest disease and maintaining quality in strawberries.
机译：本研究研究了加拿大一枝黄花精油（SCLEO）对灰葡萄孢的体外抗真菌特性，以及其控制草莓果实灰霉病和保持品质的能力。通过扫描电子显微镜，透射电子显微镜和荧光显微镜评估，SCLEO对灰葡萄孢表现出剂量依赖性的抗真菌活性，并显着改变了菌丝体形态，细胞超微结构和膜通透性。 0.1 mL / L的SCLEO蒸气保持较高的感官接受度，并减少新鲜草莓果实的腐烂，并减少人工接种的果实中的灰霉病。但是，SCLEO处理并未刺激与疾病抗性有关的苯丙氨酸氨解酶，多酚氧化酶或几丁质酶。这表明SCLEO通过直接抑制病原体的生长来减少灰霉病。 SCLEO蒸气可为控制草莓采后病和保持草莓品质提供新的有效策略。

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