Abstract: Pestalotiopsis microspora is one of the dominant pathogenic fungi causing postharvest decay in Chinese olives (Canarium album (Lour.) Raeusch). In order to provide a scientific basis and practical guidance for applying ginger oleoresin in postharvest preservation and storage of Chinese olives, the effect of ginger oleoresin on postharvest decay and storage quality of Chinese olives was investigated in this study. For this purpose, ‘Changying’ Chinese olives were wounded and inoculated with P. microspore, and then injected with different doses of ginger oleoresin. Further, we examined the effect of the selected optimal dose of ginger oleoresin on disease development and quality of Chinese olives during storage at 25 ℃ for 49 days. The results showed that compared to the control treatment, ginger oleoresin remarkably suppressed disease development caused by P. microspore in Chinese olive fruits and the best effect was observed at a dose of 30 μL/mL. This treatment could significantly reduce fruit disease index and browning index (P < 0.01), retard the decrease in the contents of total soluble solids, total soluble sugars, titratalble acid, VC, total phenols and flavonoids, and maintain better fruit color and nutritional quality. From the above findings, it could be concluded that treatment with 30 μL/mL ginger oleoresin could effectively suppress disease development and maintain fruit quality during postharvest storage of Chinese olives.

Key words: Chinese olive (Canarium album (Lour.) Raeusch), fruit, Pestalotiopsis microspore, postharvest disease, antifungal activity, storage quality, ginger oleoresin