Wu Yalan, OuYang Qiuli, Tao Nengguo
School of Chemical Engineering, Xiangtan University, Xiangtan, 411105 People's Republic of China.
J Food Sci Technol. 2016 Oct;53(10):3853-3858. doi: 10.1007/s13197-016-2358-x. Epub 2016 Oct 28.
The antifungal activity of citronellal, a typical terpenoid of plant essential oils, against and the possible action mode involved were investigated. Results showed that the mycelial growth and spores' germination of were inhibited by citronellal in a dose-dependent manner. The minimum inhibitory concentration (MIC) and minimum fungicidal concentration (MFC) were determined to be 1.60 µL/mL and 3.20 µL/mL, respectively. It was found that the plasma membrane of citronellal-treated spores was damaged, as confirmed by the propidium iodide stain results, as well as a higher extracellular conductivity and release of cell constituents in citronellal-treated samples than those of control samples. Moreover, in vivo test results demonstrated that wax + citronellal (WC; 10 × MFC) treatment effectively reduced the incidence of green mold after 5 days of storage at 25 ± 2 °C. These findings suggested that the plasma damage mechanism contributed to the antifungal activity of citronellal against . In addition, citronellal was suggested to be a potential alternative to fungicidal agents in controlling green mold of citrus fruit.
研究了植物精油中的典型萜类化合物香茅醛对[具体真菌名称未给出]的抗真菌活性及其可能的作用方式。结果表明，香茅醛对[具体真菌名称未给出]的菌丝生长和孢子萌发具有剂量依赖性抑制作用。确定其最低抑菌浓度（MIC）和最低杀菌浓度（MFC）分别为1.60 μL/mL和3.20 μL/mL。通过碘化丙啶染色结果证实，经香茅醛处理的[具体真菌名称未给出]孢子的质膜受到损伤，且与对照样品相比，经香茅醛处理的样品具有更高的细胞外电导率和细胞成分释放。此外，体内试验结果表明，蜡 + 香茅醛（WC；10×MFC）处理在25±2°C下储存5天后有效降低了绿霉病的发病率。这些发现表明，质膜损伤机制促成了香茅醛对[具体真菌名称未给出]的抗真菌活性。此外，香茅醛被认为是控制柑橘类水果绿霉病的杀菌剂的潜在替代品。
