茶树油熏蒸对草莓采后病害和品质的影响

Effects of tea tree oil fumigation on disease and quality of postharvest strawberry fruits

为了研究茶树油对草莓保鲜的作用效果,对人工接种灰葡萄孢霉(Botrytis cinerea)和根霉(Rhizopus stolonifer)的草莓果实进行不同质量浓度、不同时间的茶树油熏蒸处理,测定20℃贮藏下的病害发生情况,并运用体外试验研究该熏蒸处理对病原菌孢子萌发和菌丝生长的影响。同时,还分析了接受该处理的果实在贮藏期间的品质变化趋势。研究发现:茶树油熏蒸处理可降低草莓果实灰霉病和根霉病的发病率和病斑直径,抑制其孢子萌发和菌丝生长,减缓草莓果实在贮藏期间失重率的上升,维持较高的硬度、可溶性固形物和可滴定酸含量。结果表明茶树油熏蒸用于草莓保鲜是可行的,质量浓度为2000mg/L,熏蒸3h可明显延长草莓货架期。

In order to investigate the effects of tea tree oil on the preservation of strawberry fruits, strawberries inoculated with Botrytis cinerea or Rhizopus stolonifer spores were fumigated by tea tree oil with different concentration and time, and then stored at 20~C to observe the decay development. In vitro experiment, it was investigated on the inhibition of spore germination and mycelia growth of both pathogens by fumigation treatment, and also the effects of tea tree oil treatment on the change of quality diaring storage. The results showed that tea tree oil fumigation treatment reduced the decay incidence and lesion diameter of gray mold or mildew root, inhibited the spores germination and hyphae growth of pathogens. It also reduced the weight loss and maintained higher hardness, soluble solid and titratable acid content of strawberry fruits. Therefore, tea tree oil fumigation treatment for fresh strawberries is feasible, and the treatment at 2 000 mg/L with 3 h treatment time can prolong the shelf life of fresh fruits.