研究黄柏提取物对链格孢、扩展青霉的抑菌活性,以期为新型天然果蔬保鲜剂的开发奠定基础。采用菌丝生长速率法、稀释平板计数法测定离体抑菌活性,以最小抑菌浓度(minimum inhibitory concentration,MIC)的提取物处理樱桃番茄,测定果实发病率。当黄柏提取物质量浓度为12 g/L时,对链格孢、扩展青霉的菌丝生长抑制率和孢子萌发抑制率均达80%以上,MIC分别为25、12.5 g/L,最小杀菌浓度(minimum fungicidal,MFC)分别为50、25 g/L,半抑制浓度(half maximal inhibitory concentration,EC₅₀)值分别为6.08、4.32 g/L;黄柏提取物对樱桃番茄果实黑斑病和青霉果腐病均表现出显著的保护和治疗作用,且保护作用更强,贮藏12 d后,对照组全部腐烂,保护作用试验处理组的发病率仍显著降低,防治效果分别为21.11%和38.52%。以不同有机溶剂萃取,正丁醇萃取物对2种病原真菌的抑菌率均达到90%以上。黄柏提取物对2种樱桃番茄采后病原真菌均表现出良好的抑菌作用,可有效降低果实发病率,且正丁醇萃取物抑菌效果最佳,该研究为开发新型、高效、天然、环保的果蔬保鲜剂提供了依据和方向。

The bacteriostatic activity of Phellodendron chinense extracts against Alternatia alternata and Penicillium expansum was studied in order to provide a basis for the development of new natural fresh-keeping agent for fruits and vegetables. Measuring mycelium growth and plate count method were used to determine the antifungal activity in vitro. In addition, the disease incidence of fruit was detected by treating cherry tomato with the extract of minimum inhibitory concentration(MIC). When the concentration of P.chinense extracts was 12 g/L, the inhibition rates for mycelial growth and spore germination of A.alternata and P.expansum were both over 80%. MICs were 25 and 12.5 g/L, the minimum fungicidal (MFC) were 50 and 25 g/L and the half maximal inhibitory concentration (EC₅₀) was 6.08 and 4.32 g/L, respectively. The P.chinense extracts had significant protective and therapeutic effects on black spot and fruit rot of cherry tomato. After 12 days of storage, the cherry tomatoes in the control group all rotted, and the disease incidence in the treatment group was significantly reduced. The control efficiency was 21.11% and 38.52%, respectively. The bacteriostasis rate of n-butanol, extracted with different organic solvents, to two kinds of pathogenic fungi was above 90%. The P.chinense extracts had good bacteriostatic effect on two kinds of pathogenic fungi of cherry tomato, which could effectively reduce the incidence of fruit diseases, and n-butanol extract was the most effective in fungistasis. These results of study provide the basis for developing new, high-efficient, natural and environment-friendly fresh-keeping agent for fruits and vegetables.