以黄瓜炭疽病菌为实验材料,采用菌丝生长法,研究了13种植物精油的抑菌活性,并以黄瓜为实验材料,采用植物精油联合壳聚糖处理(10 g/L壳聚糖+0.05%桂皮精油、10 g/L壳聚糖+0.05%丁香精油、10 g/L壳聚糖+0.05%牛至精油,0.05%精油均为体积分数)黄瓜,通过测定贮藏期黄瓜各项品质指标,研究不同处理对黄瓜贮藏效果的影响。结果显示,桂皮、丁香、牛至等13种植物精油体积分数为0.006 3%~0.4%时,对黄瓜炭疽病菌有不同程度的抑制作用,其中,对黄瓜炭疽病菌的抑制作用最强的分别为桂皮、牛至和丁香,其最小抑菌浓度分别为0.012 5%、0.012 5%、0.05%,在体积分数为0.05%时,3种精油即均可达到完全抑制。植物精油联合壳聚糖处理黄瓜,对黄瓜的失重率、硬度、可溶性固形物、VC、叶绿素含量控制均有效果,其中10 g/L壳聚糖+0.05%丁香精油对黄瓜贮藏的效果最佳,能有效延长黄瓜的贮藏期,延缓黄瓜品质的下降。
Colletotrichum lagenarium was used for the analysis of antibacterial activity of 13 plant essential oils by mycelial growth method with the cucumber treated by plant essential oils and chitosan(10 g/L chitosan +0.05% cinnamon essential oil, 10 g/L chitosan +0.05% clove essential oil, 10 g/L chitosan +0.05% oregano essential oil). The effects of different treatments on the storage of cucumber were explored by measuring the quality indexes. The results showed that when the concentrations of 13 essential oils such as cinnamon, clove and oregano were 0.006 3%-0.4%, they had inhibitory effects on Colletotrichum lagenarium. In which, cinnamon, oregano and clove showed the strongest inhibitory effect on Colletotrichum lagenarium, and their minimum inhibitory concentration was 0.012 5%, 0.012 5% and 0.05%, respectively. When their concentration reached 0.05%, all the three essential oils could completely inhibit Colletotrichum lagenarium. Treatment of cucumber with essential oil combined with chitosan had an effect on weightlessness rate, hardness, soluble solids, vitamin C and chlorophyll content of cucumber, and 10 g/L chitosan+0.05% clove essential oil showed the best effect. Thus, this concentration can effectively prolong the storage period of cucumber, and slow down the decline of the quality of cucumber.
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