茶树油对莲雾果实保鲜及病原真菌的抑制效果

为探讨茶树油对莲雾果实储藏品质的影响,利用不同浓度的茶树油分别用浸泡法和熏蒸法处理莲雾,测定储藏后的莲雾果实品质指标,同时运用滤纸扩散法研究茶树油处理对莲雾采后致病病原菌的抑制效果。结果表明:茶树油处理可以减缓莲雾果实在贮藏期间腐烂指数上升,维持较高的硬度,保持可溶性固形物、可滴定酸和维生素C较高的含量,从而显著提高莲雾采后贮藏的保鲜品质,其中以10%茶树油浸泡和500 u L·L~(-1)熏蒸处理莲雾保鲜效果最好。同时实验证实茶树油能显著抑制莲雾果实主要致病菌茶褐斑拟盘多毛孢菌与棕榈疫霉菌的菌丝生长。

Effect of Tea Tree Oil on Postharvest Fruit Quality and Inhibition of Pathogenic Fungi of Syzygium Samarangense During Storage

Wax apple (Syzygium samarangense) fruits were dipped or fumigated with tea tree oil at different concentrations to investigate the effects of tea tree oil treatments on postharvest fruit quality of wax apple during storage,and the inhibition effect of tea tree oil on the postharvest pathogenic fungi infecting wax apple.The inhibition effects of the treatments were observed according to the mycelial growth rate of the pathogenic fungi by using the filter paper diffusion method.The results showed that tea tree oil treatments reduced the fruit decay index,and that the treated fruits had higher firmness and higher contents of soluble solids,titratable acid and vitamin C under storage.The treatments significantly improved the postharvest quality of wax apple during storage,Dipping treatment with 10％ or fumigation treatment with 500 μL · L-1 of tea tree oil had the best effects on the postharvest quality of the wax apple fruits.The result also proved the tea tree oil can significantly inhibit the growth of the pathogenic fungi of Pestalotiopsis guepinii and Phytophthora palmivora infecting wax apple fruit.