肉桂精油对4种重要果蔬病原真菌的生物活性研究

为进一步明确肉桂精油的农用抑菌活性，采用菌丝生长速率法、孢子萌发法和活体组织法系统测试了其对番茄灰霉病菌、苹果青霉病菌、番茄茎枯病菌和黄瓜镰刀菌4种重要果蔬病原真菌的抑菌活性。结果表明，肉桂精油对番茄灰霉病菌的抑制效果较好。离体活性测试中，肉桂精油对4种供试菌菌丝生长的抑制中浓度（EC50）分别为272.17、324.78、316.24、326.95 mg/L；对4种供试菌孢子萌发的EC50分别为196.01、273.52、390.44、311.23 mg/L。果实针刺法试验结果表明，在10 g/L处理剂量下，肉桂精油对番茄灰霉病的治疗作用和保护作用分别为64.16%和34.90%（3 d），保护作用与对照药剂1 g/L腐霉利无显著差异。

Antifungal Activity of Cinnamon Essential Oil against Four Plant Pathogens

To clarify the potential application of cinnamon essential oil as a botanical fungicide, its antifungal activities against four important pathogenic fungi from vegetables and fruits were tested in vitro and in vivo. The results indicated that the mycelial growths of Botrytis cinerea, Penicillium expansum, Ahernaria alternate and Fusarium oxysporum f. sp. cucumaium were inhibited to varying degrees by cinnamon oil and the EC50 values were 272.17, 324.78, 316.24 and 326.95 mg/L, respectively. In addition, the cinnamon oil could inhibit the spore germination of B. cinerea, P. expansum, A. alternate and F. oxysporum, and the corresponding EC50 values were 196.01, 273.52, 390.44 and 311.23 mg/L. The protective and therapeutic efficacies of cinnamon oil against B. cinerea were 64.16%and 34.90%(3 d) on the tomato treated with 10 mg/mL concentration respectively. However, its protective efficacy was not significantly different with the control fungicide (procymidone) at 1 g/L.