期刊论文

Plant Extracts Inhibit Postharvest Pathogens on Hot Pepper and Induces Rhizopus Resistance

中文

食品科学

1002-6630

2019

40

9

234-240

10.7506/spkx1002-6630-20180425-332

“十二五”国家科技支撑计划项目(2015BAD16B01) 国家自然科学基金面上项目(31071738 31000827) 湖南省教育厅重点项目(15A082).

本校为第一机构

以‘湘研15号'辣椒为试材,分离、鉴定出4株辣椒采后病原菌,采用生长速率法测定丁香、肉桂、花椒等9种植物提取液对尖孢镰刀菌、黑色炭疽菌、红色炭疽菌、根霉菌的抑制效果,通过平板梯度稀释法测定植物提取液对上述4种供试病菌的最小抑菌浓度(minimum inhibitory concentration,MIC)和最小杀菌浓度(minimum bactericidal concentration,MBC);通过测定辣椒的病斑直径、发病率、总酚及类黄酮含量、苯丙氨酸解氨酶(phenylalanine ammonia lyase,PAL)、过氧化物酶(peroxldase,POD)、多酚氧化酶(polyphenol oxidase, PPO)活力,研究复合涂膜剂诱导辣椒对根霉病的抗性作用.结果显示,丁香、肉桂提取液对4...

Four species of postharvest pathogens from ‘Xiangyan 15' hot peppers were isolated and identified as Fusarium oxysporum, Colletotrichum nigrum, Colletotrichum gloeosporioides and Rhizopus spp.. The inhibitory effect of alcoholic extracts from nine plants including clove (Syzygium aromaticum), cinnamon (Cinnamomum cassia) and prickly ash (Zanthoxylunm bungeanum) on these pathogens was evaluated by growth rate method. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) were measured by plate gradient dilution ...