Chemical composition and antifungal activity of cuticular wax isolated from Asian pear fruit (cv. Pingguoli) |
| |
Authors: | Yan Yin Yang BiSongjiang Chen Yongcai LiYi Wang Yonghong GeBo Ding Yingchao LiZhong Zhang |
| |
Institution: | College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, People''s Republic of China |
| |
Abstract: | In order to understand the cuticular wax properties of Asian pear fruits (cv. Pingguoli), a series of assays was conducted on extraction, fractionation and determination of composition. The results showed that the maximum yield of wax from the fruit was obtained by chloroform/methanol (3:1), and then by chloroform extraction. Polar and low polar fractions occupied 64.3% and 26.9% of total crude wax by column chromatography. 54 and 22 components were identified in polar and low polar fractions by GC/MS, respectively. Long-chain fatty acids and triterpenoids predominated in polar fraction and n-alkanes were predominant in low polar fraction. In vitro tests indicated that polar fraction, low polar fraction and total crude wax inhibited spore germination and mycelial growth of Alternaria alternata, which is a causal agent of Alternaria rot of pears, and the maximum inhibition was obtained by polar fraction. These findings indicated that n-alkanes in low polar fraction and triterpenoids, fatty acid in polar fraction might have contributed to the antifungal properties of pear fruit cuticular waxes. |
| |
Keywords: | Fruit Cuticular wax Extraction Composition Antifungal activity Alternaria alternata |
本文献已被 ScienceDirect 等数据库收录! |
|