不同植物精油对草莓灰霉病菌的体外抑菌效果研究

为筛选出对草莓灰霉病菌具有显著抑菌作用的植物精油，采用熏蒸法，研究茶树精油、牛至精油等6 种植物单方精油及其复配精油对草莓灰霉病菌的体外抑菌效果。结果表明：牛至精油的抑菌效果最佳，其次为1-辛烯-3-醇和茶树精油，其抑菌效果明显优于肉桂精油、桉叶精油和茉莉酸甲酯；茶树精油、1-辛烯-3-醇和牛至精油的最低抑菌浓度（MIC）分别为200、100、100 mg/L；茶树精油与牛至精油复配具有协同增效作用，且二者以质量比1∶4 进行熏蒸时，对草莓灰霉病菌的抑制作用最强。综上，牛至精油、1-辛烯-3-醇、茶树精油及茶树精油与牛至精油复配（质量比1∶4）对草莓灰霉病菌的抑菌效果较优。该研究结果可为新型草莓保鲜剂的开发利用提供新的研究思路。

In Vitro Antibacterial Efficacy of Different Plant Essential Oils Against Strawberry Botrytis cinerea

To select the plant essential oils with significant antibacterial effect on strawberry Botrytis cinerea, the in vitro antibacterial effects of six plant essential oils, including tea tree essential oil, oregano essential oil， etc., and their composite essential oils against strawberry Botrytis cinerea were investigated by fumigation. The results showed that oregano essential oil had the best antibacterial effect, followed by 1-octene-3-ol and tea tree essential oil. These three essential oils had significantly better antibacterial effects than cinnamon essential oil, eucalyptus leaf essential oil, and methyl jasmonate. The minimum inhibitory concentration (MIC) of tea tree essential oil, 1-octene-3-ol, and oregano essential oil were 200, 100, 100 mg/L, respectively. The combination of tea tree essential oil with oregano essential oil showed a synergistic effect, and the fumigation with the composite tea tree essential oil and oregano essential oil at a mass ratio of 1∶4 showed the strongest inhibitory effect on strawberry Botrytis cinerea. In conclusion, oregano essential oil, 1-octanene-3-alcohol, tea tree essential oil and the composite essential oils of tea tree essential oil with oregano essential oil (mass ratio 1∶4) had better antibacterial effect on strawberry Botrytis cinerea. The results can provide new research ideas for the development and utilization of new strawberry preservatives.