摘要
以乙醇作提取试剂,制备了不同浓度的柚皮提取物。在离体和活体条件下,研究柚皮提取物对桃果实采后褐腐病的抑制作用,并测定其最小抑菌浓度和最低致死浓度。实验结果表明,浓度范围为3.1～50mg/mL的柚皮提取物对离体培养褐腐菌菌丝生长具有显著的抑制作用,并且对接种果实褐腐病的发病率和病斑直径的扩展也具有较好的抑制效果,最小抑菌浓度和最低致死浓度分别为6.3mg/mL和12.5mg/mL.
The ethanol extract was prepared from pomelo peel, and its inhibitory effect on Monilinia fracticola was studied both in vitro and in vivo. The results showed that the extract of pomelo peel ranged from 3.1 -50 mg/mL had strong inhibitory effect on growth of the fungi mycelium in vitro. The M. fracticola induced disease was also significantly inhibited by treating the fruit with the extract. The minimal inhibitory concentration and minimal fungicidal concentration to M. fracticola were 6.3 mg/mL, 12.5 mg/mL, respectively.
出处
《食品科技》
CAS
北大核心
2009年第10期156-158,共3页
Food Science and Technology
基金
国家科技支撑计划项目(2006BAD22B03)
关键词
柚皮提取物
桃
褐腐菌
抑制作用
pomelo peel extract
peach
Monilinia fracticola
inhibitory effect
