Abstract Antifungal activity and biochemical changes in jujube fruit treated with the synergistic combinations of some essential oils were investigated to extend the postharvest shelf-life. The combinations of thyme-rosemary and thyme-cinnamon showed synergistic effects (fractional inhibitory concentration index (FICI) ≤0.5) against Alternaria alternata. The same interaction was also observed in the dual combinations of cinnamon-marjoram, and thyme-cinnamon in inhibiting the Penicillium expansum, and a triple combination of cinnamon-rosemary-thyme. Also, the synergistic effects of the dual treatment of thyme (0.312 g L−1)-cinnamon (0.312 g L−1) and triple treatment of cinnamon (0.156 g L−1)-rosemary (0.625 g L−1)-thyme (0.078 g L−1) in inhibiting both spoilage fungi in jujube fruit were confirmed. Furthermore, the treatment of jujube fruit with dual or triple EOs has been effective on the phenolic compounds, flavonoids, polyphenol oxidase (POD) and phenylalanine ammonia-lyase (PAL) activities. Moreover, controlled respiratory activity and weight loss as well as ascorbic acid stability during the storage period were recorded for jujube fruit treated with EOs.

中文翻译：

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使用组合方法提高精油的抗真菌作用作为控制采后腐败和保持枣果实品质的有效策略

摘要 研究了用一些精油协同组合处理的枣果实的抗真菌活性和生化变化，以延长采后货架期。百里香-迷迭香和百里香-肉桂的组合对链格孢表现出协同作用（分数抑制浓度指数（FICI）≤0.5）。在抑制膨胀青霉的肉桂-马郁兰和百里香-肉桂的双重组合以及肉桂-迷迭香-百里香的三重组合中也观察到了相同的相互作用。此外，百里香 (0.312 g L-1)-肉桂 (0.312 g L-1) 双重处理和肉桂 (0.156 g L-1)-迷迭香 (0.625 g L-1)-百里香三重处理的协同作用(0.078 g L-1) 在抑制枣果实中的两种腐败真菌方面得到证实。此外，用双重或三重 EOs 处理枣果实对酚类化合物、黄酮类化合物、多酚氧化酶 (POD) 和苯丙氨酸解氨酶 (PAL) 活性有效。此外，记录了用 EO 处理的枣果实在储存期间的受控呼吸活动和体重减轻以及抗坏血酸稳定性。