Postharvest Biology and Technology ( IF 4.303 ) Pub Date : 2017-03-22 , DOI: 10.1016/j.postharvbio.2017.03.004 Yalan Wu, Xiaofang Duan, Guoxing Jing, Qiuli OuYang, Nengguo Tao
Sour rot is caused by Geotrichum citri-aurantii and is one of the devastating diseases in citrus fruit. This disease is difficult to control because of the lack of effective fungicides. In this study, cinnamaldehyde, a common food preservative, was evaluated to control postharvest sour rot in citrus fruit through in vivo and in vitro experiments. Results showed that cinnamaldehyde with a minimum inhibitory concentration and fungicidal concentration of 0.50 mL L−1 dose-dependently inhibited the mycelial growth of G. citri-aurantii. The application of wax with cinnamaldehyde (WCA; 0.50, 1.0, and 2.0 mL L−1) significantly reduced the incidence of sour rot on citrus fruit inoculated with G. citri-aurantii during storage. After 8 d of storage, the decay incidences in the fruit treated with WCA (0.50, 1.0, and 2.0 mL L−1) were only 80%, 77% and 50%, respectively. By contrast, the decay incidence in the control fruit was 100%. In addition, WCA treatment increased the activities of superoxide dismutase (SOD), polyphenol oxidase (PPO) and phenylalanine ammonia lyase (PAL), but did not affect the activities of catalase (CAT) and peroxidase (POD), and the total phenol content. Our results suggested that WCA might induce defense responses against sour rot in citrus fruit.
酸腐是由Gitrichrichum citri-aurantii引起的，是柑橘类水果中的毁灭性疾病之一。由于缺乏有效的杀菌剂，这种疾病难以控制。在这项研究中，通过体内和体外实验对肉桂醛（一种常见的食品防腐剂）进行了评估，以控制柑橘类水果收获后的酸腐。结果表明，肉桂醛的最低抑菌浓度和杀真菌浓度为0.50 mL L -1呈剂量依赖性地抑制了柠檬金葡菌的菌丝生长。蜡与肉桂醛（WCA； 0.50、1.0和2.0 mL L -1）一起使用可显着降低接种柠檬古龙虾的柑橘类水果上腐烂的发生率在存储期间。储存8天后，用WCA处理的水果（0.50、1.0和2.0 mL L -1）的衰变发生率分别仅为80％，77％和50％。相反，对照果实中的腐烂发生率为100％。此外，WCA处理增加了超氧化物歧化酶（SOD），多酚氧化酶（PPO）和苯丙氨酸氨裂合酶（PAL）的活性，但不影响过氧化氢酶（CAT）和过氧化物酶（POD）的活性以及总酚含量。我们的结果表明，WCA可能诱导对柑橘类水果酸腐的防御反应。