Abstract: Essential oil of Shatangju (C. reticulate Blanco) was extracted from the fruit peel by hydro-distillation and analyzed by GC-MS. As a result, 17 different components were identified. The major components were limonene (77.99%), followed by β-myrcene (3.74%), β-phellandrene (2.78%), ocimene (2.64%), β-linalool (2.35%), α-pinene (1.60%), 1-octanol (1.54%), decanal (1.24%), 4-terpineol (1.10%) and 4-undecene (1.04%). The antifungal activity of the essential oil at different concentrations (0.16, 0.31, 0.63, 1.25, 2.5, 5.0 μL/mL and 10.0 μL/mL) against the spore germination and mycelia growth of P. digitatum was determined. Results showed that the oil at lower concentrations (＜ 2.5 μL/mL) had no obvious or even stimulatory effect on the spore germination of P. digitatum, but slightly inhibited the mycelia growth of P. digitatum. In contrast, the oil at a higher concentration (10 μL/mL) remarkably inhibited both the spore germination and mycelia growth of P. digitatum. This study indicates that Shatangju essential oil plays a positive role in controlling P. digitatum.

Key words: essential oil, GC-SM, Penicillium digitatum, antifungal activity, C. reticulate Blanco