| Olive(Canarium album(Lour.)Raeusch)after harvest susceptible to pathogenic fungi infection and lead to rot.At present,the most commonly preservative method is the use of chemical preservative,but the chemical preservative will produce food safety and environmental pollution,not suitable for long-term use.Therefore,the development of a safe,effective,and does not pollute the environment of natural fungicides to replace chemical synthetic fungicides become the current research hotspot.Natural plant extracts are used in the storage and preservation of various fruits and vegetables because of their high safety,antibacterial,antioxidant and other physiological and pharmacological characteristics.Ginger oil resin is the main extract of ginger,with a strong antibacterial effect,the current ginger oil resin on the olive postharvest control of the main disease has not been reported.In this paper,the antibacterial activity of ginger resin on the main pathogens of postharvest olives was studied systematically,and the mechanism of antibacterial activity was discussed from the cell level.Finally,the control effect of the ginger oil resin on Olive vivo was studied and verified.The results of the study have great theoretical and practical reference value for the application of plant extracts in the preservation of olive fruits,and also provide the basis and application reference for the development and utilization of ginger oil resin in preservative of fruits and vegetables.The main findings are as follows:(1)The effect of ginger oil resin on the mycelia growth and spore germination of Pestalotiopsis microspore and the determination of MIC and MFC The inhibition rate of mycelial growth was determined by the treatment of different concentrations of ginger oil resin under the condition of PDA.When the concentration of ginger oil resin reached 12μL/mL,the inhibition rate of mycelium growth was 96.7%.The virulence regression equation is y=2.0093x+4.3759,correlation coefficient R2=0.9721,EC50=2.04μL/mL,EC90=8.87μL/mL.When the concentration of ginger oil resin was 8 μL/mL,the spore germination rate was 0,MIC and MFC were 10 μL/mL and 30 μL/mL,respectively.(2)The inhibition mechanism of ginger oil resin on the Pestalotiopsis microspore The antibacterial mechanism was studied from the mycelium growth,mycelial cell membrane permeability,bacterial contents(soluble protein,total sugar),bacterial cell membrane fatty acid composition changes and mycelial ultrastructure,the results showed that ginger oil resin could effectively inhibit the growth of mycelia,change the components of the cell membrane fatty acid,increase the permeability of the cell membrane,and lead to the extravasation of mycelium inclusion(total sugar,soluble protein),affect the growth and development of mycelium,resulting in mycelium deformity,kink,shrinkage or even fracture,so as to achieve the effect of antibacterial or sterilization.(3)The effect of ginger oil resin on in vivo control of Pestalotiopsis microspore and the influences on fruit qualityThe effect of ginger oil resin on the biological control of olives was studied by using the "Changying" olives as the material,the results showed that the inhibitory effect of ginger oil and the control effect of olive fruit rot was positive.With the increase of the concentration of the extract,the inhibition of the lesion of olive fruit rot was enhanced,and the treatment group was significantly different.In the ginger oil resin concentration of 3 MIC,the control effect of olive fruit rot is 83%.At this concentration,the effects of ginger resin on the sensory and quality indexes of olive storage were studied.Compared with the control group,the treatment of ginger oil resin can effectively reduce the decay index and weight loss rate of the fruit,and retard the decrease of flavonoids and Vc content,delay the arrival of TSS、TSC and total phenol peak value,and keep the fruit quality better. |
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