鲜切西兰花贮藏期病原菌分离鉴定及植物精油对其抑制效果

doi:10.7506/spkx1002-6630-201819037

食品科学 ›› 2018, Vol. 39 ›› Issue (19): 241-246.doi: 10.7506/spkx1002-6630-201819037

鲜切西兰花贮藏期病原菌分离鉴定及植物精油对其抑制效果

黄文部，马菀笛，文豪，曾茜，何靖柳，秦文*

四川农业大学食品学院，四川雅安 625014

出版日期:2018-10-15 发布日期:2018-10-24

Isolation and Identification of Pathogens from Fresh-Cut Broccoli during Storage and Their Inhibition by Plant Essential Oils

HUANG Wenbu, MA Wandi, WEN Hao, ZENG Qian, HE Jingliu, QIN Wen*

College of Food Science, Sichuan Agricultural University, Ya’an 625014, China

Online:2018-10-15 Published:2018-10-24

摘要/Abstract

摘要： 以‘冬至绿’西兰花为试材，分离、纯化并鉴定鲜切西兰花贮藏期病原菌，筛选出抑制病原菌效果较好的植物精油。通过分离、纯化及致病性实验得到病原真菌菌株AB01，以病原菌内源转录间隔区序列进行进化树分析，鉴定该病原菌为链格孢菌（Alternaria alternata）。选用肉桂、茴香、牛至、丁香、百里香和香茅6 种精油对AB01进行抑菌性实验，通过体外抑菌和活体抑菌筛选出最优的精油种类及含量。结果发现，肉桂精油对AB01的抑菌效果最好，其最低抑菌浓度和最低杀菌浓度分别为0.05 μL/mL和0.15 μL/mL，其次是茴香和牛至精油。0.15 μL/mL肉桂精油用于鲜切西兰花可有效降低花球黄花率和切面褐变率。

关键词: 链格孢菌, 鲜切西兰花, 精油, 抑菌效果

Abstract: This study was intended to isolate, purify, and identify the pathogens that can cause etiolation and browning in fresh-cut broccoli during storage and to screen plant essential oils for their effectiveness in controlling these pathogenic isolates. A pathogenic fungal strain (AB01) was obtained. According to the phylogenetic tree constructed based on the internal transcribed spacer (ITS) region in it, AB01 was identified as Alternaria alternata. The inhibitory effects of six plant essential oils including cinnamon, fennel, bovine, clove, thyme and citronella oils against AB01 were tested both in vitro and in vivo in order to select the optimum oil species and concentration. The results showed that cinnamon essential oil possessed the best antimicrobial effect with a minimum inhibitory concentration (MIC) of 0.05 μL/mL and minimum fungicidal concentration (MFC) of 0.15 μL/mL, followed by fennel and oregano oils. Cinnamon essential oil at 0.15 μL/mL could effectively reduce both etiolation and browning in fresh-cut broccoli.

Key words: Alternaria alternata, fresh-cut broccoli, essential oils, antimicrobial effect

中图分类号:

TS255.36

黄文部，马菀笛，文豪，曾茜，何靖柳，秦文. 鲜切西兰花贮藏期病原菌分离鉴定及植物精油对其抑制效果[J]. 食品科学, 2018, 39(19): 241-246.

HUANG Wenbu, MA Wandi, WEN Hao, ZENG Qian, HE Jingliu, QIN Wen. Isolation and Identification of Pathogens from Fresh-Cut Broccoli during Storage and Their Inhibition by Plant Essential Oils[J]. FOOD SCIENCE, 2018, 39(19): 241-246.

[1]	陆敏涛，任廷远，杨建，陆龙发，秦礼康. 花椒精油对链脲佐菌素诱导的糖尿病小鼠糖代谢的影响[J]. 食品科学, 2021, 42(9): 115-122.
[2]	郭娟，张进，王佳敏，朱全山. 天然抗菌剂在食品包装中的研究进展[J]. 食品科学, 2021, 42(9): 336-346.
[3]	肖瀛，许豪杰，杨昌铭，宋晓秋，周小理. 肉桂精油对小鼠肝肠组织抗氧化能力以及肠道菌群结构的调节作用[J]. 食品科学, 2021, 42(7): 198-206.
[4]	李虹娇，黄梓聪，吴希阳，丁郁，唐书泽. 1 株宽宿主谱的阪崎肠杆菌噬菌体生物特性分析及其在乳制品中的应用[J]. 食品科学, 2021, 42(6): 164-170.
[5]	许梦月，李青，吴华，万芝力，杨晓泉. 甘草酸纤维茶树精油乳液凝胶的制备及其结构表征[J]. 食品科学, 2021, 42(4): 15-22.
[6]	陈雪昱，邹秀容，韦莹莹，许凤，王鸿飞，邵兴锋. 茶树精油对扩展青霉线粒体功能的影响[J]. 食品科学, 2021, 42(3): 7-13.
[7]	宋晓秋，徐亚杰，肖瀛，王一非，陈佳昊. 肉桂精油微胶囊对小鼠抗氧化活性与肠道菌群的影响[J]. 食品科学, 2021, 42(17): 143-152.
[8]	汤酿，刘静宜，陈小爱，杨玉洁，陈树喜，张子明，周爱梅. 基于GC-MS和GC-IMS联用法分析不同采收期广佛手精油挥发性成分[J]. 食品科学, 2021, 42(16): 193-202.
[9]	王婵，李荣，吴杨，王颖，汤书华，谭津，姜子涛. 调味香料荜茇精油中清除游离基活性成分的快速筛选[J]. 食品科学, 2021, 42(14): 226-231.
[10]	石泽栋，蒋雅萍，孙英杰，李富军，闵德栋，张新华，李晓安. 牛至精油微胶囊的制备、表征及在杏贮藏期的抑菌效果[J]. 食品科学, 2021, 42(11): 186-194.
[11]	陈梦玲，蓝蔚青，李函笑，任智楚，芦子萱，谢晶. 牛至精油对腐生葡萄球菌抑制作用机制[J]. 食品科学, 2020, 41(7): 46-51.
[12]	刘树昕，吴爱娟，甄妮，孙洁，黄苓，曾志丹，曾小群，潘道东. 广谱抑菌乳酸菌的筛选及其细菌素相关基因分析[J]. 食品科学, 2020, 41(6): 101-107.
[13]	周亚军，李圣桡，王淑杰，薛长美，姚光明. 高压脉冲电场协同酶法辅助提取玫瑰精油工艺优化[J]. 食品科学, 2020, 41(6): 270-277.
[14]	袁康，胡振阳，陈可欣，卢臣，都立辉. 紫苏精油抑制灰绿曲霉的活性与机理[J]. 食品科学, 2020, 41(23): 63-69.
[15]	康慧芳, 乔勇进, 刘晨霞, 张怡, 孙大鹏. L-半胱氨酸对葡萄交链孢霉腐病的抑制作用[J]. 食品科学, 2020, 41(23): 228-235.

鲜切西兰花贮藏期病原菌分离鉴定及植物精油对其抑制效果

Isolation and Identification of Pathogens from Fresh-Cut Broccoli during Storage and Their Inhibition by Plant Essential Oils

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价