丁香精油和丁香酚对苹果贮藏期病害及果实品质的影响

该文对丁香精油和丁香酚在离体和活体条件下对采后苹果的主要致腐菌苹果青霉、苹果灰霉、苹果炭疽、苹果轮纹、苹果褐腐和苹果腐心的抑制作用以及对贮藏期苹果品质的影响进行了研究。结果表明，在离体条件下，丁香精油和丁香酚对供试菌种有显著的抑制作用，最低抑制浓度(MIC)范围分别为0.15～0.30 mg/(100 mL)和0.15～0.35 mg/(100 mL)，但不能完全抑制致腐菌在苹果果实上的生长。丁香精油和丁香酚能够抑制采后苹果腐烂率、呼吸强度和褐变指数的上升，以及可溶性固性物含量、可滴定酸和硬度的下降，延缓采后苹果的生理衰老，有利于保持苹果的品质和风味。加入CaCl₂后，抑菌效果和保鲜效果优于单一的丁香精油和丁香酚处理。作为一种可食性香料，丁香有望开发为纯天然的食品和果品保鲜剂。

Effects of essential oil and phenolic extracted from clove leaves (Syringa portolaciniata) on postharvest apple pathogens and quality

The bioactivities of phenolic and essential oil extracted from clove leaves(Syringa portolaciniata) in(vivo) and vitro against Penicillium expansum,Botrytis cinerea,Colletotrichum gloeosporioides,Macrophoma kawatsuka,Monilia fructigena and Trichothecium roseum,and their effects on the quality of postharvest apple fruits were studied.Results show that phenolic and essential oils demonstrate inhibitory activities in vitro against the six microorganisms with 0.15~0.35 mg/(100 mL) and 0.15~0.30 mg/(100 mL) values of MIC(minimum inhibitory concentration),respectively.But essential oils and phenolic can not compeletly inhibit pathogen(growing) in the apples.With the treatment of phenolic and essential oil,the rate of rotted fruits,respiration rate and brown index of apple fruits decrease.Firmness,soluble solid content(SSC) and titrable acid(TA) of the(apple) are maintoined,which retard physiological senescence of the fruits.Adding CaCl_2 can improve the efficiency of phenolic and essential oil,which will be developed into potential preservative for fruit storage.