肉桂精油对甘薯贮藏期间长喙壳菌侵染的防控效果

Inhibitory Effect of Cinnamon Essential Oil on Sweetpotato During Storage Infected by Ceratocystis fimbriata

为了利用天然植物精油防治甘薯贮藏期间黑斑病的发生,本研究首先通过比较12种常见精油对甘薯长喙壳菌的体外抑菌活性,筛选作用效果最佳的精油。然后,对“心香”甘薯进行人工接种,28℃下贮藏15 d,探究肉桂精油熏蒸处理对甘薯病变程度和甘薯品质的影响。结果表明,肉桂精油的抑菌能力显著强于其他精油(P<0.05)。相比空白组,25μL/L和40μL/L肉桂精油熏蒸处理组显著降低了甘薯的染病程度(P<0.05)。其中,40μL/L肉桂精油熏蒸处理能够有效减轻甘薯贮藏期间的病斑直径、病斑深度,降低失重率,保持更高的硬度,且总酚含量和PPO活性均维持较高水平。说明在本实验条件下,40μL/L肉桂精油熏蒸处理可以有效抑制长喙壳菌的侵染,延缓甘薯贮藏品质的下降,延长贮藏时间。

In order to use natural plant essential oil to control the occurrence of black spot during sweetpotato storage,the inhibitory activities of 12 plant essential oils on Ceratocystis fimbriata Ellis et Halsted were compared in vitro first,then the essential oil with the best effect was screened out.The sweetpotato‘Xinxiang’was inoculated artificially and stored at 28℃ for 15 days to study the effect of cinnamon essential oil fumigation on lesion degree and storage quality.The results showed that the bacteriostatic ability of cinnamon essential oil was significantly stronger than that of other essential oils(P<0.05).Compared with the blank group,the infection degree of sweetpotato(P<0.05)was significantly reduced after 25μL/L and 40μL/L cinnamon essential oil fumigation.It was also found that fumigation treatment with 40μL/L cinnamon essential oil could effectively reduce the lesion diameter and lesion depth,reduce the weight loss rate,maintain higher hardness,and maintain a higher level of total phenol content and PPO activity during storage.Therefore,under the influence of 40μL/L cinnamon essential oil fumigation treatment,the growth of Ceratocystis fimbriata can be effectively inhibited,the diecline of sweetpotato storage quality can be delayed and the storage time prolonged.