肉豆蔻精油对番茄采后病原真菌的抗菌活性研究

研究了熏蒸处理和培养基直接接触条件下肉豆蔻精油对番茄采后4种病原真菌菌丝生长的抑制活性。结果表明，肉豆蔻精油对番茄采后4种病原真菌菌丝的生长均有抑制作用，其中对灰葡萄孢霉（Botrytis cinerea）和粉红单端孢霉（Trichothecium roseum）的抑制作用较强，在熏蒸条件下的EC50分别为37．79μL·L^-1和32．95μL·L^-1，对串珠镰刀菌（Fusarium verticillioides）和细极链格孢（Alternaria tenuissima）抑制作用相对较弱，熏蒸条件下的EC50分别为43．57μL·L^-1和54．47μL·L^-1。培养基接触条件下的EC50值大大高于精油熏蒸处理，对灰葡萄孢霉和粉红单端孢霉的EC50分别为315．12μL·L^-1和299．56μL·L^-1,约为熏蒸条件下的10倍。

Studies on Antifungal Activities of Myristica Oil Against Pathogenic Fungal Strains on Postharvest Tomato

The antifungal activities of myristica oil against four kinds of pathogen on postharvest tomato were studied under fumigation and medium direct contact conditions. The results showed that, the myristica oil could inhibit the growth of the four pathogenic fungal strains. Under fumigation condition, the myristica oil had better inhibitory effects on Botrytis cinerea and Trichothecium roseum, and the EC50 were 37.79 μL·L^-1 and 32.95 μL·L^-1 respectively. The inhibitory effects on Fusarium verticillioides and Ahernaria tenuissima were relatively weak, under fumigation the ECso were 43.57 μL·L^-1 and 54.47 μL·L^-1 respectively. The EC50 under medium contact condition were significantly higher than fumigation condition, the ECso were 315.12 μL·L^-1 and 299.56 μL·L^-1 against B. cinerea and T. roseum on contact directly, and they were about 10 times than on fumigation.