野生牛至精油防治甜樱桃果实霉菌病的潜力

J. Kalajdžić, B. Milić, A. Stankov, M. Petreš, M. Grahovac, Jelena Vukotić, V. Stojsin
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引用次数: 2

摘要

甜樱桃果实是易腐烂的商品,果实质量还可能受到真菌疾病的影响,主要是由Monilinia物种引起的。使用精油是一种很有前途的控制储存中真菌疾病的方法。测试了三种不同的野生牛至精油施用方法:掺入(5%稀释)、暴露于气相(0.08和0.16µl/cm3)以及在5%稀释液中浸泡水果。在两个试验品种(Regina和Karina)中,精油的掺入对Monilinia laxa的抑制作用最强。在室温下培养后,气相对两种浓度的松弛Monilinia laxa对瑞金冷藏果实的抑制作用相同,而对瑞金的抑制作用越高。浸泡在EO稀释液中会导致水果表皮发生植物毒性变化。冷藏期结束后,坏死发生率显著增加。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Potential of wild oregano essential oil in control of Monilinia rot on stored sweet cherry fruits
Sweet cherry fruits are perishable goods, and the fruit quality can additionally be affected by fungal diseases, primarily by Monilinia species. A promising method for fungal disease control in storage is the use of essential oils. Three different methods of wild oregano essential oil application were tested: incorporation (5% dilution), exposing to the vapor phase (0.08 and 0.16 µl/cm3), and fruit immersion in 5% dilution. Incorporation of essential oil showed the strongest inhibitory effect on Monilinia laxa in both tested cultivars (Regina and Karina). The vapor phase had the same effect on inhibition of Monilinia laxa at both concentrations on cold-stored fruits of cv. Regina after incubation at room temperature, while on cv. Karina, higher concentration showed a stronger inhibitory effect. The immersion in EO dilution caused phytotoxic changes on the fruit skin. Necrosis development rates significantly increased after the cold storage period terminated.
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来源期刊
Romanian Biotechnological Letters
Romanian Biotechnological Letters 生物-生物工程与应用微生物
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