文献类型： 外文期刊

作者： Zhao, Yun ¹ ; Yang, Yun-Hai ¹ ; Ye, Min ¹ ; Wang, Kai-Bo ¹ ; Fan, Li-Ming ¹ ; Su, Fa-Wu ¹ ;

作者机构： 1.Yunnan Agr Univ, State Key Lab Conservat & Utilizat Bioresources Y, Kunming 650201, Yunnan, Peoples R China

2.Yunnan Acad Agr Sci, Environm Resource & Plant Protect Res Inst, Kunming 650201, Yunnan, Peoples R China

关键词： Essential oil; Botrytis cinerea; Antifungal activity; Spore germination; Origanum vulgare

期刊名称：FOOD CHEMISTRY （ 影响因子：9.231； 五年影响因子：8.795 ）

ISSN： 0308-8146

年卷期： 2021 年 365 卷

页码：

收录情况： SCI

摘要： In this study, the chemical composition of the essential oil (EO) of Origanum vulgare was characterized, and the antifungal activity of the EO and some individual components against Botrytis cinerea (Y-BC-1) was determined. Twenty-one components were identified by gas chromatography-mass spectrometry and gas chromatography-flame ionization detection, constituting 95.7% of the EO. The major components were methyleugenol (16.5%), myristicin (15.6%), carvacrol (15.0%), thymol (9.8%), apioline (9.4%), and (Z)-beta-farnesene (8.7%). B. cinerea in vitro mycelial growth and spore germination were strongly inhibited by the EO and two of its main components, thymol and carvacrol. In vivo vapor contact assays, the antifungal activity of the EO at 250 mg/L suppressed the decay of cherry tomatoes 96.39%. Moreover, thymol and carvacrol at 125 mg/L completely suppressed the gray mold. Thus, the EO of O. vulgare is a potentially nontoxic and ecofriendly botanical fungicide for postharvest control of gray mold.