| 姜油对番茄致病菌的抑制效果及抑菌机制初探 |
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| 引用本文： | 罗丹,吴 昊,陈存坤,梁芸志,荆 琳,潘映鸿,王成荣.姜油对番茄致病菌的抑制效果及抑菌机制初探[J].食品安全质量检测技术,2017,8(4):1404-1409. |
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| 作者姓名： | 罗丹 吴 昊 陈存坤 梁芸志 荆 琳 潘映鸿 王成荣 |
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| 作者单位： | 青岛农业大学食品科学与工程学院, 青岛市园艺植物遗传改良与育种重点实验室,青岛农业大学食品科学与工程学院, 青岛市园艺植物遗传改良与育种重点实验室,国家农产品保鲜工程技术研究中心, 天津市采后生理重点实验室,青岛农业大学食品科学与工程学院, 青岛市园艺植物遗传改良与育种重点实验室,青岛农业大学食品科学与工程学院, 青岛市园艺植物遗传改良与育种重点实验室,青岛农业大学食品科学与工程学院, 青岛市园艺植物遗传改良与育种重点实验室,青岛农业大学食品科学与工程学院, 青岛市园艺植物遗传改良与育种重点实验室 |
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| 基金项目： | 山东省农业重大应用技术创新项目子课题(SDNYCX-2015-ZD06-02)、国家自然基金青年基金项目(31401549)、山东省现代蔬菜产业技术体系(SDAIT-05-21)、山东省高等学校科技计划项目(J14LE11)、青岛市科技计划项目(14-2-4-71-jch)、青岛农业大学高层次人才科研基金(631207) |
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| 摘 要： | 目的研究姜油对番茄致病菌的抑制效果及抑菌机制。方法通过体外抑菌试验检测姜油对番茄早疫病菌、番茄灰霉病菌、番茄疮痂病菌3种番茄致病菌的抗菌性及其抗菌强度,通过体内试验验证姜油对番茄致病菌的抑制效果;并通过测定菌体湿重、细胞膜通透性初步探讨姜油抑菌机制。结果姜油对3种番茄致病菌均有一定的抑制作用;体内试验研究发现采用熏蒸方式处理的番茄其腐烂率低于直接接触的方式;姜油能抑制3种番茄致病菌菌体湿重的增加,增大菌体培养液电导率。结论姜油可能通过抑制菌丝体正常的生长和繁殖和破坏菌体细胞膜来达到抑菌效果。
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| 关 键 词： | 姜油 番茄 抑菌 番茄致病菌 |
| 收稿时间： | 2017/2/27 0:00:00 |
| 修稿时间： | 2017/4/13 0:00:00 |
Preliminary research on the inhibitory effect and antimicrobial mechanism of ginger oil against pathogenic bacteria in tomatoes |
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| LUO Dan,WU Hao,CHEN Cun-Kun,LIANG Yun-Zhi,JING Lin,PAN Ying-Hong and WANG Cheng-Rong.Preliminary research on the inhibitory effect and antimicrobial mechanism of ginger oil against pathogenic bacteria in tomatoes[J].Food Safety and Quality Detection Technology,2017,8(4):1404-1409. |
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| Authors: | LUO Dan WU Hao CHEN Cun-Kun LIANG Yun-Zhi JING Lin PAN Ying-Hong and WANG Cheng-Rong |
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| Affiliation: | College of Food Science and Engineering, Qingdao Agricultural University, Qingdao Key Laboratory of Genetic Improvement and Breeding on Horticultural Plants,College of Food Science and Engineering, Qingdao Agricultural University, Qingdao Key Laboratory of Genetic Improvement and Breeding on Horticultural Plants,National Engineering and Technology Research Center for Preservation of Agricultural Products, Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products,College of Food Science and Engineering, Qingdao Agricultural University, Qingdao Key Laboratory of Genetic Improvement and Breeding on Horticultural Plants,College of Food Science and Engineering, Qingdao Agricultural University, Qingdao Key Laboratory of Genetic Improvement and Breeding on Horticultural Plants,College of Food Science and Engineering, Qingdao Agricultural University, Qingdao Key Laboratory of Genetic Improvement and Breeding on Horticultural Plants and College of Food Science and Engineering, Qingdao Agricultural University, Qingdao Key Laboratory of Genetic Improvement and Breeding on Horticultural Plants |
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| Abstract: | Objective To investigate the inhibitory effect and antibacterial mechanism of ginger oil on tomato pathogens. Methods The antimicrobial effects of ginger oil against three kinds of pathogenic bacteria and fungus on tomatoes including Alternaria solani, Botrytis cinerea and tomato Fusarium were detected in vitro and verified in vivo. And also the inhibition mechanism of ginger oil against three kinds of pathogenic bacteria and fungus on tomatoes was investigated by detection of the cell wet weights and the permeability of cell membranes. Results Ginger oil had good antimicrobial effects against three kinds of pathogenic bacteria and fungus. In vivo tests showed that the decay rate by fumigation treatment was significantly lower than that of direct contact. The inhibition mechanism study showed that the ginger oil could inhibit the increase of cell wet weight and increase the conductivity of nutrient solution. Conclusion The antibacterial effect of ginger oil may be caused by inhibiting the growth and reproduction of mycelium and destroying the cell membrane. |
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| Keywords: | ginger oil tomato antimicrobial effect pathogenic bacteria in tomatoes |
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