Abstract

This study aimed to determine the chemical composition of Eucalyptus staigeriana essential oil (EO) and its effect in vivo against Botrytis cinerea and Colletotrichum acutatum in postharvest of grapes and in a vineyard. Moreover, grapes collected from de field experiments were used to evaluate the impact of the alternative control on the alcoholic fermentation and wine composition. The major compounds of E. staigeriana EO were citral (30.91%), 1,8-cineole (24.59%), and limonene (19.47%). In the postharvest experiment, EO was efficient, reducing the incidence and severity of disease caused by B. cinerea and the incidence of disease caused by C. acutatum, both in preventive and curative treatment. Moreover, this EO reduced the incidence and severity of gray rot caused by B. cinerea and the severity of ripe rot caused by C. acutatum in the field. The alternative control did not significantly influence the alcoholic fermentation and volatile composition of wines, except for the residual presence of 1,8-cineole that can contribute to the aroma complexity of ‘Isabella’ wine. These results are promising and indicate that E. staigeriana EO might be further investigated as a natural alternative to control fungal rots on grapes.

摘要

这项研究旨在确定桉树精油（EO）的化学成分及其在葡萄收获后和葡萄园中对灰葡萄孢（Botrytis cinerea）和番茄炭疽菌（Colletotrichum acutatum）的体内作用。此外，从野外实验中收集的葡萄用于评估替代控制对酒精发酵和葡萄酒成分的影响。斯泰格氏菌EO的主要化合物为柠檬醛（30.91％），1,8-桉树脑（24.59％）和柠檬烯（19.47％）。在收获后的实验中，EO是有效的，可降低灰葡萄双歧杆菌引起的疾病的发生率和严重程度，以及切角梭菌引起的疾病的发生率，无论是预防还是治疗。此外，该EO降低了由灰质双歧杆菌引起的灰腐病的发生率和严重性，以及田间介壳孢子虫引起的成熟腐烂的严重性。替代性控制措施对葡萄酒的酒精发酵和挥发性成分没有明显影响，除了残留的1,8-桉树脑可能会导致“伊莎贝拉”葡萄酒的香气复杂。这些结果是有希望的，并表明可能进一步研究E. staigeriana EO作为控制葡萄上真菌烂菌的天然替代品。