Ethanol, vinegar and Origanum vulgare oil vapour suppress the development of anthracnose rot in tomato fruit
Ethanol, vinegar and Origanum vulgare oil vapour suppress the development of anthracnose rot in tomato fruit
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DOI：
10.1016/j.ijfoodmicro.2010.05.005
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发表时间：
2010-08-15
影响因子：
5.4
通讯作者：
Tzortzakis, Nikos G.
中科院分区：
文献类型：
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作者：
Tzortzakis, Nikos G.
炭疽病（Colletotrichum coccodes）在番茄（Lycopersicon esculentum L.）在用无水乙醇（AEA）、醋（VIN）、氯（CHL）或牛至油（ORI）处理并在暴露于挥发物期间或之后在12 ℃和95%相对湿度下储存后，评价水果。水果处理蒸汽减少真菌孢子萌发/生产，但在AEA和VIN处理的水果的情况下，真菌菌丝体发育加速。果实病变的发展受到抑制后，果实暴露于纯（100%v/v）AEA或ORI蒸汽，伴随着增加果实开裂。暴露于纯VIN-，CHL-和ORI蒸汽减少（高达92%）孢子萌发在体外，但没有观察到差异，在AEA治疗。与挥发物富集相关的益处在预先暴露于蒸气的水果中保持，从而抑制孢子萌发和孢子产生。然而，在马铃薯葡萄糖琼脂上生长的真菌上进行的研究揭示了挥发物对真菌菌落发育和孢子萌发本身的直接影响较少，这意味着抑制病原体发育在很大程度上是由于挥发物对果实-病原体相互作用的影响和/或对果实组织的“记忆”效应。目前的工作集中在挥发物对水果品质相关属性的影响的机制。这项研究的结果表明，挥发物可以被认为是一种替代传统的采后消毒技术。在挥发物处理用于商业用途之前，需要对每种商品进行单独评估，并优化挥发物浓度和消毒技术。(C)2010爱思唯尔有限公司版权所有。
Anthracnose rot (Colletotrichum coccodes) development in vitro or in tomato (Lycopersicon esculentum L.) fruit was evaluated after treatment with absolute ethyl alcohol (AEA), vinegar (VIN), chlorine (CHL) or origanum oil (ORI) and storage at 12 degrees C and 95% relative humidity during or following exposure to the volatiles. Fruit treated with vapours reduced fungal spore germination/production, but in the case of AEA- and VIN-treated fruits, fungal mycelium development was accelerated. Fruit lesion development was suppressed after fruit exposure to pure (100% v/v) AEA or ORI vapours which were accompanied by increased fruit cracking. Exposure to pure VIN-, CHL- and ORI vapours reduced (up to 92%) spore germination in vitro, but no differences were observed in the AEA treatment. The benefits associated with volatiles-enrichment were maintained in fruit pre-exposed to vapours, resulting in suppression in spore germination and spore production. However, studies performed on fungi grown on Potato Dextrose Agar revealed fewer direct effects of volatiles on fungal colony development and spore germination per se, implying that suppression of pathogen development was due in a large part to the impact of volatiles on fruit-pathogen interactions and/or 'memory' effects on fruit tissue. Work is currently focussing on the mechanisms underlying the impacts of volatiles on fruit quality related attributes. The results of this study indicate that volatiles may be considered as an alternative to the traditional postharvest sanitizing techniques. Each commodity needs to be individually assessed, and the volatile concentration and sanitising technique optimised, before the volatile treatment is used commercially. (C) 2010 Elsevier B.V. All rights reserved.