【作者】 缪应林；

【导师】 马志卿；

【作者基本信息】 西北农林科技大学 ， 农药学， 2010， 硕士

【摘要】 为寻找低毒、安全、高效和使用方便的水果防腐剂和保鲜剂,本文以90种植物精油为供试材料,以熏蒸处理果实的方法对杏和猕猴桃的保鲜作用做了研究;以意大利青霉Penicillium italicum为供试菌种,用培养基加药法对90种植物精油进行了抑菌活性筛选,分别用培养基加药法和熏蒸法测定了高抑菌活性植物精油对意大利青霉Penicillium italicum抑制菌丝生长的毒力,并以浸泡和熏蒸的方法研究了其活体防治效果;用浸泡涂膜和熏蒸的方法进行了肉桂醛及其复配剂对柑橘和草莓的贮藏防腐试验。主要结论如下:（1）在室温（20～25℃）下以20μl·L^-1熏蒸72小时处理杏和猕猴桃,室温贮藏,供试精油对水果的保鲜作用不明显。（2）离体条件下,以意大利青霉Penicillium italicum为供试菌种,筛选到抑菌作用较强11种植物精油:八角茴香油、百里香油、丁香罗勒油、丁香叶油、柠檬草油、柠檬醛、肉桂精油、肉桂醛、山苍子精油、香叶醇和月桂叶油,培养基加药法测定毒力以丁香叶油最好,EC50为149.24μl·L^-1;熏蒸法测定毒力以百里香油最好,EC50为25.69μl·L^-1。11种植物精油对指状青霉Penicillium digitatum、灰葡萄孢Botrytis cinerea、粉红聚端孢Trichothecium roseum、胶孢炭疽菌Colletotrichum gloeosporioides和蒂腐色二孢菌Diaporthe medusaea （Nitsehke）也有不同程度的抑菌作用。11种植物精油均对灰葡萄孢最为敏感。（3）离体条件下,熏蒸法测定的毒力显著强于培养基加药法测定的毒力。百里香油对意大利青霉Penicillium italicum熏蒸EC50为25.69μl·L^-1,培养基加药法测定时其EC50为234.81μl·L^-1。（4）活体浸泡试验表明,八角茴香等11种植物精油对柑橘青霉病Penicillium italicum的治疗效果均显著好于保护效果。其中以肉桂醛效果最好,1000μl·L^-1浓度浸泡10分钟,治疗效果为59.14%,保护效果为20.01%。（5）肉桂醛对柑橘青霉病Penicillium italicum的活体试验表明,浸泡使用和熏蒸使用均能够取得较好的防治效果。浸泡时间越长,保护效果和治疗效果均越好。在2000μl·L^-1浓度下,浸果10、20和30分钟的保护效果分别为34.26%、43.83%和56.17%,浸泡3、5和7分钟的治疗效果分别为61.70%、83.59%和95.04%,但浸泡时间长于11分钟时会对柑橘果实产生药害。熏蒸使用能够取得更好的防治效果, 35μl·L^-1和50μl·L^-1熏蒸防治效果分别可达79.45%和91.91%,但熏蒸浓度大于40μl·L^-1时会对柑橘果实产生药害。（6）贮藏防腐试验表明,肉桂醛单独浸泡柑橘和草莓均不能取得较好的防腐效果,但肉桂醛单独熏蒸草莓能够取得较好的防腐效果。10%肉桂醛50倍液浸泡柑橘贮藏40天好果率为43.06%,对照为38.74%;10%肉桂醛66.67倍液、100倍液和200倍液浸泡草莓贮藏10天,好果率分别为26.34%、32.46%和31.90%,对照为22.38%。（7）贮藏防腐试验表明,肉桂醛结合壳聚糖涂膜使用对水果能够取得较好的防腐保鲜作用。对柑橘保鲜试验中,10%肉桂醛100倍液、2%丙烷脒100倍和1%壳聚糖的混用浸泡涂膜柑橘时,好果率为73.08%,对照为38.74%;10%肉桂醛200倍结合1.0%壳聚糖混用处理草莓的好果率为55.74%,对照为22.38%。肉桂醛具有低毒、安全、成本低和芳香气味等优点,作为一种安全的天然源物质,有望开发为一种植物源防腐剂。更多还原

【Abstract】 In this paper, the fresh-keeping and antifungal effectiveness of 90 essential oils on postharvest fruits were conducted at room temperature. Firstly, the fresh-keeping activity of tested essential oils on postharvest apricot and kiwifruits was researched by the fumigation method. And we studied the inhibitory effects against mycelia growth of Penicillium italicum of 90 essential oils. Then the control effects in vivo and the antiseptic effects of cinnamaldehyde on postharvest fruits were researched. The primary conclusions were as follows:（1） Tested essential oils have no obvious fresh-keeping effect on postharvest apricot and kiwifruits at room temperature.（2） 11 essential oils had better inhibitory effects against mycelia growth of Penicillium italicum than other oils. They were star anise oil, thyme oil, clove basil oil, clove leaf oil, lemon grass oil, citral, cinnamon oil, cinnamaldehyde , litsea essential oil, geraniol and laurel leaf oil. Clove leaf oil has the highest contact phase effect and its EC50 is 149.24μl·L^-1. Thyme oil has the highest volatile phase effect and its EC50 is 25.69μl·L^-1.These 11 essential oils also have inhibitory effects against mycelia growth of Penicillium digitatum, Botrytis cinerea, Trichothecium roseum, Colletotrichum gloeosporioides and Diaporthe medusaea （Nitsehke）, especially to the Botrytis cinerea.（3） Volatile phase effects of tested essential oils is significantly higher than their contact phase effects. The EC50 of volatile phase effect of thyme oil is 25.69μl·L^-1, and its EC50 of contact phase effect is 234.81μl·L^-1.（4） The result in vivo showed that their therapeutic effects against Penicillium italicum is significantly higher than protective effects. Cinnamaldehyde has the highest control effect against the Penicillium italicum on orange. At the concentration of 1000μl·L^-1, its therapeutic effect against Penicillium italicum on orange by means of soaking method is 59.14% and its protective effect is 20.01%.（5） The control effects in vivo showed that the preservative effects of cinnamaldehyde against against Penicillium italicum on roange is good by means of soaking or fumigation. The longer soaking time, the better therapeutic effect and protective effect. When soaking time is 10, 20 and 30 minutes at the concentration of 2000μl·L^-1, their protective effects are 34.26%, 43.83% and 56.17% respectively. When soaking time is 3, 5 and 7 minutes at the same concentration, their therapeutic effects are 61.70%, 83.59% and 95.04% respectively. Fruit can be injured if the soaking time is longer than 11 minutes. The control effect of fumigation is better than that of soaking. At the concentration of 35μl·L^-1 and 50μl·L^-1, control effects are 79.45% and 91.91% respectively. Fruit can be injured if the fumigation concentration is higher than 40μl·L^-1.（6） The result in postharvest storage showed that the effects of inhibiting fungal decay on citrus fruits and strawberries are not significant when fruits are soaked by the liquid of cinnamaldehyde alone. But the preservative effects is significant good by fumigation. When citrus fruits were soaked by the liquid of cinnamaldehyde at the concentration of 2000μl·L^-1, the rate of sound fruit is 43.06% after 40 days while the CK is 38.74%. soaked by the liquid of cinnamaldehyde at the concentration of 1000μl·L^-1 and 500μl·L^-1 separately, the rates of sound fruit of strawberry are 32.46% and 31.90% separately while the CK is 22.38%.（7） The result in postharvest storage showed that the effects of the cinnamaldehyde treatments in combination with chitosan were better than that of cinnamaldehyde treatments alone. When citrus fruits were treated in combination with cinnamaldehyde, chitosan and propamidine, the rate of sound fruit is 73.08% while the CK is 38.74%. When strawberry wre treated in combination with cinnamaldehyde and chitosan, the rate of sound fruit is 55.74% while the CK is 22.38%.Cinnamaldehyde is low toxic, safe, cheap and ordorus. Being a safe material, it can be used for natural preservative in fruit and vegetable storage.更多还原