精油对控制导致果收获后疾病的真菌
Elke Simoni Dias Vilela1, Daniel Terao2, Sonia Claudia do Nascimento de Queiroz2
1Embrapa Meio Ambiente, Raquel Ghini Environmental Microbiology Laboratory, Jaguariúna, SP, Brazil. elke.vilela@embrapa.br.
概括
七种精油显示强大的抗真菌活性对果收获后的病原体. Oregano,,肉和迷香胡油为合成杀菌剂提供了可持续的替代品.
科学领域:
- 农业科学 农业科学
- 植物病理学 植物病理学
- 食品科学 食品科学 食品科学
背景情况:
- 合成杀菌剂广泛用于收获后的果治疗,但会给健康带来风险.
- 对合成化学品的可持续和天然替代品的需求越来越大.
研究的目的:
- 评估七种精油 (EO) 对四种关键的果收获后病原体的抗真菌功效.
- 为了确定有效的EO的最小抑制度 (MIC) 和化学成分.
- 为了确定负责抗真菌活性的特定活性化合物.
主要方法:
- 精油对四种导致果收获后疾病的真菌病原体进行了测试.
- 确定了每个有效EO的最小抑制度 (MIC).
- 使用气色谱-质谱法 (GC-MS) 分析了EO的化学成分.
主要成果:
- 俄里甘,迷香胡,肉树皮和丁香叶的EO完全抑制了所有测试的真菌的菌株生长.
- MIC值在250至2000μL.L-1.1之间.
- 卡尔瓦克罗尔 (),蒂摩尔 (迷胡),肉甲 (肉皮) 和尤根醇 (花生) 被确定为主要化合物,而蒂摩尔和卡尔瓦克罗尔显示出显著的抗真菌活性.
结论:
- 来自橄香,丁香,肉树皮和迷香胡的精油显示出作为合成杀菌剂的天然替代品的巨大潜力.
- 这些EO可以有效地控制果的收获后真菌病.
- 已识别的活性化合物 (卡尔瓦克罗尔,蒂摩尔,甲,尤根醇) 是它们抗真菌性能的关键.
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