College of Food Science, Sichuan Agricultural University, Ya'an 625000, China; College of Food Science and Technology, Sichuan Tourism University, Chengdu 610100, China.
College of Food Science, Sichuan Agricultural University, Ya'an 625000, China; College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316000, China.
Food Chem. 2023 Feb 15;402:134227. doi: 10.1016/j.foodchem.2022.134227. Epub 2022 Sep 16.
In this study, we compared the incidence of postharvest disease and the storage potential of blueberry fruit treated with thymol (inoculated with Aspergillus niger) with those in the control fruit during storage for 42 d at 2 °C. Treatment with 10-30 mg/L thymol was found to be more effective than treatment with higher thymol concentrations of 40-50 mg/L in terms of controlling Aspergillus niger-induced decay. In the thymol-treated blueberry fruit peel, the activities of the disease resistance-related enzymes were significantly enhanced. Furthermore, the 20 mg/L thymol-treated blueberry fruit retained the highest firmness, total soluble solids content, and acceptability score, and it also maintained an unimpaired cell wall structure of pericarp quality. Thus, low-dose thymol-treatment could be a suitable biocontrol agent for controlling postharvest disease and prolonging the storage life of blueberry fruit.
在这项研究中，我们比较了用麝香草酚（接种黑曲霉）处理的蓝莓果实与对照果实在 2°C 下贮藏 42 天时的采后病害发生率和贮藏潜力。结果发现，用 10-30mg/L 麝香草酚处理比用 40-50mg/L 高浓度麝香草酚处理更能有效控制黑曲霉引起的腐烂。在麝香草酚处理的蓝莓果皮中，与抗病性相关的酶活性显著增强。此外，20mg/L 麝香草酚处理的蓝莓果实保持了最高的硬度、总可溶性固形物含量和可接受性评分，并且还保持了果皮质量细胞壁结构的完整。因此，低剂量麝香草酚处理可能是一种控制蓝莓采后病害和延长贮藏期的合适生物防治剂。
