食品与发酵工业 >

2022 , Vol. 48 >Issue 1: 176 - 181

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.027557

研究报告

植物精油对柑橘的保鲜效果

  • 潘小军 ,
  • 陈媛 ,
  • 江和栋
展开
  • (江西中医药大学 药学院,江西 南昌,330004)
博士,副教授(通信作者,E-mail:panxiaojun59178@163.com)

收稿日期: 2021-04-06

  修回日期: 2021-05-10

  网络出版日期: 2022-01-27

基金资助

江西省教育厅科技研究项目(GJJ161039);江西中医药大学科研基金资助项目

收起

Effects of plant essential oils on the fresh-keeping effect of citrus

  • PAN Xiaojun ,
  • CHEN Yuan ,
  • JIANG Hedong
Expand
  • (College of Pharmacy,Jiangxi University of Chinese Medicine,Nanchang 330004,China)

Received date: 2021-04-06

  Revised date: 2021-05-10

  Online published: 2022-01-27

Fold

摘要

为开发研制新型植物源柑橘保鲜剂,测定了13种植物精油对柑橘主要致腐菌意大利青霉和指状青霉的抑菌作用,确定最低抑菌浓度(minimum inhibitory concentration,MIC)和最低杀菌浓度(minimum bactericidal concentration,MBC),并进行了菌丝生长的抑制试验和柑橘损伤接种试验。结果显示,13种植物精油中抑菌效果最佳的是丁香、牛至以及桂皮,对意大利青霉的抑菌圈分别为35.81、39.32、43.11 mm,指状青霉的抑菌圈分别为21.5、27.89、39.03 mm。这3种植物精油对意大利青霉菌的MIC分别为0.05%、0.05%、0.012 5%,MBC分别为0.1%、0.05%、0.012 5%,对指状青霉菌的MIC分别为0.1%、0.1%、0.012 5%,MBC分别是0.2%、0.1%、0.012 5%。0.1%的丁香、牛至和桂皮对菌丝生长的抑制率为100%。在损伤接种试验中发现指状青霉的致病力大于意大利青霉菌,对照在第4天贮藏中腐烂面积为10.19 cm2,约为意大利青霉的8倍。0.1%牛至、丁香和桂皮对柑橘的保鲜效果最好,经该浓度处理的意大利青霉组在第4天无腐烂现象,对指状青霉组的抑制效果不如前者明显,效果最好的是牛至精油。

关键词： 植物精油; 最小抑菌浓度; 最小杀菌浓度; 柑橘

本文引用格式

潘小军 , 陈媛 , 江和栋 . 植物精油对柑橘的保鲜效果[J]. 食品与发酵工业, 2022 , 48(1) : 176 -181 . DOI: 10.13995/j.cnki.11-1802/ts.027557

Abstract

In this paper, the antibacterial effects of 13 plant essential oils on the main rot causing citrus bacteria Penicillium italicum and Penicillium digitatum were determined. The results showed that the plant essential oils with the best antibacterial effects were clove, oregano and cinnamon, and the inhibitory circles against P.italicum were 35.81, 39.32 and 43.11 mm, respectively, and the inhibition circles of P.digitatum were 21.5, 27.89 and 39.03 mm, respectively. The MIC of these three plant essential oils on P.italicum was 0.05%, 0.05%, 0.012 5% and MBC was 0.1%, 0.05%, 0.012 5%. Moreover, the MIC on P.digitatum was 0.1%, 0.1%, 0.012 5%, MBC was 0.2%, 0.1%, 0.012 5% respectively. The 0.1% clove, oregano and cinnamon could complete inhibit the growth of mycelial. In the storage and preservation of citrus, the pathogenicity of P.digitatum was greater than that of P.italicum. The control area on the fourth day of storage was 10.19 cm2, which was about eight times that of P.italicum. The P.italicum group treated with 0.1% concentration had no rot on the 4th day, and the inhibition effect on the P.digitatum group was not as obvious as the former. The most effective was oregano essential oil. Therefore, the essential oils could be used for citrus storage and preservation.

Key words： plant essential oil; minimum inhibitory concentration; minimum bactericidal concentration; citrus

参考文献

[1] 郑苍松.南丰蜜橘果实品质与土壤—树体营养的关系及其调控[D].武汉:华中农业大学,2015.
ZHENG C S.Relationships between fruit quality and soil-plant nutrients of Nanfeng tangerine and regulation by fertilization application[D].Wuhan:Huazhong Agricultural University,2015.
[2] 房耀欣.精油对柑橘采后致腐真菌的抑菌活性及主要成分研究[D].南京:南京大学,2017.
FANG Y X.Study on anti-fungal activity and main components of essential oils to post-harvest rot fungi of citrus[D].Nanjing:Nanjing University,2017.
[3] 苏卿,周志钦.采后因素对果蔬产品营养和质量安全的影响研究现状[J].食品工业科技,2012,33(19):362-369.
SU Q,ZHOU Z Q.Current research status of the influences of postharvest factorson the nutrition and quality of fruit and vegetable products[J].Science and Technology of Food Industry,2012,33(19):362-369.
[4] SHARMA N,TRIPATHI A.Fungitoxicity of the essential oil of Citrus sinensis on post-harvest pathogens[J].World Journal of Microbiology and Biotechnology,2006,22(6):587-593.
[5] 赵恭文,李长松,李林,等.28种药用植物提取液对6种植物病原真菌抑菌活性的测定[J].中国蔬菜,2012(4):78-82.
ZHAO G W,LI C S,LI L,et al.Measuration of antifungal activity of 28 medicinal plants against 6 plant pathogenic fungi[J].China Vegetables,2012(4):78-82.
[6] ROJAS-GRAÜ M A,SOLIVA-FORTUNY R,MARTÍN-BELLOSO O.Edible coatings to incorporate active ingredients to fresh-cut fruits:A review[J].Trends in Food Science & Technology,2009,20(10):438-447.
[7] TALIBI I,BOUBAKER E H,BOUDYACH E,et al.Alternative methods for the control of postharvest citrus diseases[J].Journal of Applied Microbiology,2014,117(1):1-17.
[8] YOUSSEF K,SANZANI S M,LIGORIO A,et al.Sodium carbonate and bicarbonate treatments induce resistance to postharvest green mould on Citrus fruit[J].Postharvest Biology and Technology,2014,87:61-69.
[9] CHE J X,CHEN X M,OUYANG Q L,et al.p-Anisaldehyde exerts its antifungal activity against Penicillium digitatum and Penicillium italicum by disrupting the cell wall integrity and membrane permeability[J].Journal of Microbiology and Biotechnology,2020,30(6):878-884.
[10] 杨红,关文强,杨家荣.丁香精油及其与壳聚糖复合物对水果采后病原菌的抑制作用[J].植物保护,2006,32(4):70-73.
YANG H,GUAN W Q,YANG J R.Inhibitory effects of clove oil and its combination with chitosan on the pathogens of postharvest fruits[J].Plant Protection,2006,32(4):70-73.
[11] 孙思明.柑橘绿色涂膜保鲜技术的研究[D].长春:吉林农业大学,2018.
SUN S M.Research on citrus green coating film fresh technology[D].Changchun:Jilin Agricultural University,2018.
[12] 黄飞.反式肉桂醛对意大利青霉菌的抑制机理研究[D].无锡:江南大学,2019.
HUANG F.Study on the inhibitory mechanism of trans-cinnamaldehyde against Penicillium italicum[D].Wuxi:Jiangnan University,2019.
[13] 伍睿,叶其,陈能煜,等.牛至化学成分的研究[J].天然产物研究与开发,2000,12(6):13-16.
WU R,YE Q,CHEN N Y,et al.Study on the chemical constituents of Origanum vulgare L.[J].Natural Product Research and Development,2000,12(6):13-16.
[14] 吴克刚,崔绮嫦,董艳,等.芳香植物精油对食品常见腐败微生物抗菌活性的研究[J].现代食品科技,2017,33(4):120-127;81.
WU K G,CUI Q C,DONG Y,et al.Antimicrobial effects of edible plant essential oils on common food spoilage microorganisms[J].Modern Food Science and Technology,2017,33(4):120-127;81.
[15] LEE S,KIM H,BEUCHAT L R,et al.Synergistic antimicrobial activity of oregano and thyme thymol essential oils against Leuconostoc citreum in a laboratory medium and tomato juice[J].Food Microbiology,2020,90:103489.
[16] 董路路,任春涛,张新华,等.6种植物精油对果蔬灰霉菌和青霉菌的抑菌效果[J].食品科技,2019,44(8):211-216.
DONG L L,REN C T,ZHANG X H,et al.Antibacterial effect of six plant essential oil on Botrytis cinerea and Penicillium of fruits and vegetables[J].Food Science and Technology,2019,44(8):211-216.
[17] 袁贵英,姬长新,焦镭,等.十五味中草药醇提液的抗真菌活性研究[J].北方园艺,2011(7):156-159.
YUAN G Y,JI C X,JIAO L,et al.Study on antifungal activity of alcohol extracts from 15 kinds of Chinese herbal medicine[J].Northern Horticulture,2011(7):156-159.
[18] 佘世望,范青生,肖小年,等.60种食药两用中药抗菌防腐作用研究[J].天然产物研究与开发,1997,9(4):62-67.
SHE S W,FAN Q S,XIAO X N,et al.Study on antimicrobial effects of 60 traditional Chinese health foods[J].Natural Product Research and Development,1997,9(4):62-67.
[19] TANCˇINOVÁ O,DENISA F,ZUZANA M,et al.Effect of essential oils of Lamiaceae plants on the Penicillium commune[J].Journal of Microbiology Biotechnology and Food Sciences,2019,8(4):1 111.
[20] 蒋志国,施瑞城.10种中草药提取物对常见果蔬致腐真菌的抑制作用及有效成分分析[J].食品科技,2006,31(4):68-71.
JIANG Z G,SHI R C.The inhibition of ten kinds of Chinese herbal medicines against fungus causing deterioration of fruits and vegetables and analysis of available compositions[J].Food Science and Technology,2006,31(4):68-71.
[21] CHEN C Y,CAI N,CHEN J Y,et al.Clove essential oil as an alternative approach to control postharvest blue mold caused by Penicillium italicum in Citrus fruit[J].Biomolecules,2019,9(5):197-209.
[22] ELCOCKS E R,SPENCER-PHILLIPS P T N,ADUKWU E C.Rapid bactericidal effect of cinnamon bark essential oil against Pseudomonas aeruginosa[J].Journal of Applied Microbiology,2020,128(4):1 025-1 037.
[23] 杨绿竹,王馨雨,王蓉蓉,等.柑橘果皮角质层及其对采后贮藏保鲜影响的研究进展[J].食品科学,2020,41(7):234-244.
YANG L Z,WANG X Y,WANG R R,et al.Progress in the knowledge of the cuticle of citrus fruits and its effect on postharvest fruit quality during storage[J].Food Science,2020,41(7):234-244.
[24] 张静.贮藏过程中两种类型柑橘角质层变化及其对指状青霉侵染的作用[D].长沙:湖南大学,2018.
ZHANG J.Changes of two types of citrus cuticle and their impact on Penicillium digitatum infection during fruit storage[D].Changsha:Hunan University,2018.
[25] 杨文侠,邓利珍,周亮,等.植物提取液对脐橙致腐青霉菌的抑菌研究[J].食品科技,2013(12):238-241.
YANG W X,DENG L Z,ZHOU L,et al.Screening of plant extracts for fungistasis to Penicillium italicum of navel orange[J].Food Science and Technology,2013(12):238-241.
[26] 刘光发,王建清,赵亚珠.牛至精油微胶囊的制备及其抑菌效果研究[J].包装工程,2012,33(3):19-22.
LIU G F,WANG J Q,ZHAO Y Z.Preparation and antimicbial activity study of oregano oil microcapsule[J].Packaging Engineering,2012,33(3):19-22.
[27] 林晓雨,王玉峰,王建清,等.牛至精油保鲜纸的制备及在杏保鲜中的应用[J].中国果菜,2016,36(8):1-5.
LIN X Y,WANG Y F,WANG J Q.Preparation and application of oregano essential oil preservative paper[J].China Fruit & Vegetable,2016,36(8):1-5.
[28] 王建清,赵亚珠,金政伟,等.牛至精油涂膜瓦楞纸箱对草莓保鲜效果的研究[J].食品科技,2011,36(2):26-30.
WANG J Q,ZHAO Y Z,JIN Z W,et al.Study on fresh-keeping effect of strawberry stored in corrugated box coated with oregano oil[J].Food Science and Technology,2011,36(2):26-30.
[29] 黄巍,王建清,高康,等.丁香精油涂布纸箱对水蜜桃的保鲜效果[J].包装工程,2017,38(9):25-30.
HUANG W,WANG J Q,GAO K,et al.Fresh-keeping effect of carton coated with clove essential oil on juicy peaches[J].Packaging Engineering,2017,38(9):25-30.
[30] 丁仁惠,何小娥,王文龙,等.柑橘采后主要病原菌的生物学特性研究[J].湖南农业科学,2018(12):76-81.
DING R H,HE X E,WANG W L,et al.Study on biological characteristics of main pathogens in postharvest citrus[J].Hunan Agricultural Sciences,2018(12):76-81.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司