Zeng Qi, Wang Lu, Long Sha, Dong Wanrong, Li Yaoyao, Chen Yuxin, Zhou Gao
Hubei Key Laboratory of Industrial Microbiology, Key Laboratory of Fermentation Engineering (Ministry of Education), Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430068, China.
National "111" Center for Cellular Regulation and Molecular Pharmaceutics, School of Life and Health Sciences, Hubei University of Technology, Wuhan 430068, China.
J Fungi (Basel). 2024 Jul 28;10(8):526. doi: 10.3390/jof10080526.
, a notorious plant pathogen, is responsible for causing chestnut rot during postharvest storage. This research aimed to assess the antifungal properties of perilla essential oil (PEO) and perillaldehyde (PAE) against . PEO's and PAE's inhibitory effects on were investigated using an agar dilution method, a fumigation method, and an in vivo assay in chestnuts and shell buckets. Based on the results of gas chromatography-mass spectrometry, it was confirmed that the main component of PEO was elemicin. The antifungal mechanism of PEO and PAE against was investigated by conducting staining experiments of the fungal cell wall and cell membrane. PEO and PAE strongly inhibit the mycelial growth of in a dose-dependent manner. The inhibitory mechanism is mainly related to the destruction of the integrity of the fungal cell wall and plasma membrane. Notably, PEO retains its antifungal efficacy against in chestnuts, effectively prolonging their storage life. These findings indicate that PEO and PAE are nontoxic, eco-friendly botanical fungicides, holding promise for controlling postharvest chestnut rot.
[一种臭名昭著的植物病原体]负责在采后储存期间引起栗树腐烂。本研究旨在评估紫苏精油（PEO）和紫苏醛（PAE）对[该病原体]的抗真菌特性。使用琼脂稀释法、熏蒸法以及在栗子和壳桶中的体内试验研究了PEO和PAE对[该病原体]的抑制作用。基于气相色谱 - 质谱分析结果，证实PEO的主要成分是榄香素。通过对真菌细胞壁和细胞膜进行染色实验，研究了PEO和PAE对[该病原体]的抗真菌机制。PEO和PAE以剂量依赖性方式强烈抑制[该病原体]的菌丝生长。抑制机制主要与破坏真菌细胞壁和质膜的完整性有关。值得注意的是，PEO对栗子中的[该病原体]保持其抗真菌功效，有效延长了栗子的储存寿命。这些发现表明，PEO和PAE是无毒、环保的植物杀菌剂，有望用于控制采后栗树腐烂。
