Duan Xiaofang, OuYang Qiuli, Tao Nengguo
School of Chemical Engineering, Xiangtan University, Xiangtan, P.R. China.
J Sci Food Agric. 2018 Jan;98(2):527-533. doi: 10.1002/jsfa.8490. Epub 2017 Jul 26.
Green mould caused by Penicillium digitatum is the most damaging postharvest diseases of citrus fruit. Cinnamaldehyde (CA) is a food additive that has potential use in controlling postharvest disease of fruits and vegetables. In this study, the effectiveness of wax with CA (WCA) in controlling Ponkan (Citrus reticulata Blanco) green mould was investigated.
The mycelial growth of P. digitatum was inhibited by CA in a dose-dependent manner. The minimum inhibitory concentration and minimum fungicidal concentration (MFC) were both 0.50 mL L . In vivo tests demonstrated that WCA (1 × and 10 × MFC) applied to Ponkan fruits inoculated with P. digitatum could significantly decrease the incidence of green mould for up to 5 days. The WCA treatment increased the activities of catalase, superoxide dismutase, peroxidase, phenylalanine ammonia lyase, polyphenol oxidase, as well as the total phenols and flavonoids contents. Meanwhile, the treatment remarkably decreased the weight loss rate of fruits and maintained fruit quality. These results indicated that WCA treatment might induce defence responses against green mould in citrus fruit.
Our findings suggest that WCA might be a promising approach in controlling green mould of citrus fruits. © 2017 Society of Chemical Industry.
由指状青霉引起的绿霉病是柑橘类水果采后最具破坏性的病害。肉桂醛（CA）是一种食品添加剂，在控制果蔬采后病害方面具有潜在用途。本研究考察了含肉桂醛的蜡（WCA）对椪柑（Citrus reticulata Blanco）绿霉病的防治效果。
肉桂醛对指状青霉的菌丝生长具有剂量依赖性抑制作用。最低抑菌浓度和最低杀菌浓度（MFC）均为0.50 mL/L。体内试验表明，将WCA（1×和10×MFC）应用于接种指状青霉的椪柑果实，可显著降低绿霉病发病率，长达5天。WCA处理提高了过氧化氢酶、超氧化物歧化酶、过氧化物酶、苯丙氨酸解氨酶、多酚氧化酶的活性，以及总酚和类黄酮含量。同时，该处理显著降低了果实失重率，保持了果实品质。这些结果表明，WCA处理可能诱导柑橘果实对绿霉病的防御反应。
我们的研究结果表明，WCA可能是控制柑橘类水果绿霉病的一种有前景的方法。©2017化学工业协会。
