| 田 瑞,韩 江,李文博,陈婉婷,白梦涵,侯泳豪,张欣茜,崔宽波.2-苯乙醇处理对采后西梅果实的病害抑制及品质影响[J].保鲜与加工,2025,25(11):12~20 |
| 2-苯乙醇处理对采后西梅果实的病害抑制及品质影响 |
| Impact of 2-Phenylethanol Treatment on Disease Inhibition and Quality of Post-harvest Prune Fruits |
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| DOI： |
| 中文关键词: 2-苯乙醇 西梅 抑菌效果 果实品质 苯丙烷代谢 |
| 英文关键词:phenethyl alcohol prune antibacterial effect fruit quality phenylpropane metabolism |
| 基金项目:国家自然科学基金项目（32460613）；新疆维吾尔自治区自治区重点研发计划项目（2022B02018-4）；新疆维吾尔自治区自然科学 基金项目（2022D01A262） |
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| 中文摘要: |
| 为探究2-苯乙醇（Phenethyl alcohol， PEA）对近冰温出库后西梅果实致病真菌的抑制效果以 及果实品质的影响，评价其作为传统抑菌剂的潜在替代品在西梅贮藏保鲜中的效果。以新疆‘法兰 西’西梅为试材，采用不同质量浓度的PEA对西梅3种致病真菌（皮落青霉、灰葡萄孢菌、交互链铬孢 菌）进行体外试验，选取皮落青霉作为病原菌对西梅果实进行损伤接种，同时使用PEA熏蒸处理西梅 果实，测定西梅果实品质以及苯丙烷代谢相关指标。结果表明：在体外条件下，0.25 mg/L PEA能显著 抑制3种病原菌；在体内试验中，0.25 mg/L PEA处理对西梅果实发病率和病斑的抑制效果更好。此 外，PEA处理可维持果实贮藏期品质，并在贮藏初始阶段对苯丙烷代谢途径产生抑制作用。PEA熏蒸 在西梅果实出库后抑菌处理应用中表现出一定的潜力，有望成为传统抑菌剂的替代品。 |
| 英文摘要: |
| In order to examine the efficacy of phenethyl alcohol (PEA) in suppressing pathogenic fungi and its influence on the quality of prune fruits following retrieval from near-freezing storage conditions, a study was conducted to assess the potential of PEA as a potential substitute for traditional fungicides in preserving the freshness of prune fruits during storage. The study examined the inhibitory effects of PEA on major pathogenic fungi that infect‘ France’ prune (Prunus domestica L.) fruits. Three fungal species (Penicillium crustosum, Botrytis californica, Alternaria alternata) were sub? jected to in vitro fumigation tests using varying concentrations of PEA. Furthermore, an in vivo experiment was con? ducted, in which Penicillium crustosum was inoculated onto prune fruits. Simultaneously employing PEA fumigation treatment on plum fruits, assessing prune fruit quality, and phenylpropanoid metabolism. The results show that in vitro, the treatment with 0.25 mg/L PEA leads to a significant reduction in the colony diameters. In the in vivo experiments, the treatment with 0.25 mg/L PEA currently exhibits superior efficacy in mitigating both the disease incidence and lesion diameter in plum fruits, effectively restraining the early development of the pathogen on the fruit. In addition, PEA treatment could maintain fruit quality during storage and inhibit the phenylpropane metabolic pathway at the initial stage of storage. The application of PEA fumigation in the antibacterial treatment after the release of prunes from storage has demonstrated a certain potential, and it is expected to become an alternative to traditional antibacterial agents. |
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