甜樱桃果实采后病原菌及植物精油对其抑制效果研究进展

Research progress in postharvest pathogenic microbe of sweet cherry and preservative effect of plant essential oil

摘要: 植物精油对果蔬采后病原微生物具有较强的抑制作用,其在果蔬防腐保鲜上的应用已成为研究热点。本文主要介绍了易引起甜樱桃果实采后腐烂的链核盘菌(Monilinia sp.)、葡萄孢菌(Botrytis cinerea)、根霉菌(Rhizopus sp.)、炭疽菌(Colletotrichum sp.)和链格孢菌(Alternaria alternata),以及植物精油对上述病原菌的抑菌效果,以期为植物精油在甜樱桃果实防腐保鲜上的应用提供参考。

Abstract: The antibacterial activity to fruits and vegetables of plant essential oils have gained extensive interests.In this paper, Monilinia sp.、Botrytis cinerea、Rhizopus sp.、Colletotrichum sp.、Alternaria alternata and preservative effect of plant essential oil are introduced, which is expected to provide a theoretical reference for the development of plant essential oil in the application of sweet cherry fruit.