Inhibitory Effects of Tea Tree Oil, Eugenol and Citral on Aspergillus niger in Litchi

doi:10.7506/spkx1002-6630-201211005

FOOD SCIENCE ›› 2012, Vol. 33 ›› Issue (11): 21-24.doi: 10.7506/spkx1002-6630-201211005

• Basic Research • Previous Articles Next Articles

Inhibitory Effects of Tea Tree Oil, Eugenol and Citral on Aspergillus niger in Litchi

ZHONG Ye-jun1，XU Xin-yuan1，LIU Cheng-mei1,*，SUN Jian2，WU Jian-yong1，LIU Tao-ying1

(1. State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China； 2. Institute of Agro-food Science and Technology, Guangxi Academy of Agricultural Sciences, Nanning 530007, China)

Online:2012-06-15 Published:2012-07-27

Abstract

Abstract: The inhibitory and synergistic inhibitory effects of volatile aromatic components from tea tree oil, eugenol and citral on rot-causing fungi such as Aspergillus niger in litchi were studied. The results showed that the volatile aromatic components from eugenol and citral had strong inhibitory effect on Aspergillus niger with minimum inhibition concentrations of 0.3μL/cm3 (air volume) and 0.4 μL/cm3 (air volume), respectively. The anti-fungal effect of tea tree oil was weak, while its inhibitory effect could be enhanced in the attendance of eugenol and citral.

Key words: tea tree oil, eugenol, citral, Aspergillus niger, bacteriostasis

CLC Number:

TS201.6

ZHONGYe-jun，XUXin-yuan，LIUCheng-mei，SUNJian，WUJian-yong，LIUTao-ying. Inhibitory Effects of Tea Tree Oil, Eugenol and Citral on Aspergillus niger in Litchi[J]. FOOD SCIENCE, 2012, 33(11): 21-24.

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Inhibitory Effects of Tea Tree Oil, Eugenol and Citral on Aspergillus niger in Litchi

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