4种植物精油对草莓致病菌的抑制作用研究

通过研究小茴香、百里香、罗勒和迷迭香4种植物精油对灰霉、根霉及黑曲霉等草莓主要致病菌的抑制效果,筛选出对草莓有良好贮藏保鲜效果的植物精油。采用培养基稀释法进行筛选,并确定了其最低抑菌浓度。最后对该精油进行气相色谱-质谱联用技术(GC-MS)分析和主要抑菌成分的气相色谱(GC)定量分析。结果表明,所选用的4种精油中,百里香精油具有广谱高效的抑菌性能,其对灰霉、根霉和黑曲霉的最低抑菌浓度均为2μL/L;百里香精油中的主要抑菌成分为百里香酚和香芹酚,且其相对质量分数分别为23.52%和3.76%,绝对质量浓度分别为181.594 9 mg/m L和27.665 6 mg/m L。

Inhibitory Effects of Four Plant Essential Oils Against Pathogens of Strawberry

Plant essential oils which performed well in storage and preservation of strawberry were selected in order to research the inhibitory effect of fennel, thyme, basil and rosemary against botrytis cinerea, rhizopus and aspergillus niger. The dilution method was used in screening and the minimum inhibitory concentration of antimicrobial was determined. Finally, the Gas Chromatography-Mass Spectrometry (GC-MS) was used in qualitative and quantitative analysis of the main antimicrobial components of thyme essential oil. The results showed that in the selected four kinds of essential oils, thyme oil had antibacterial properties of broad spectrum and high efficiency, and the minimum inhibitory concentration against grey mould, rhizopus and aspergillus niger were all 2 L/L. The main antibacterial components of thyme essential oil were thyme phenol and carvacrol, whose relative mass fractions were 23.52% and 3.76% respectively, and absolute mass concentrations were 181.594 9 mg/mL and 27.665 6 mg/mL respectively.