Geraniol combined nerolidol inhibited soft rot caused by Pectobacteriumn aroidearum in red pickled pepper

文献类型： 外文期刊

第一作者： Heng, Liu

作者： Heng, Liu;Hu, Jingjing;Jiao, Wenxiao;Fu, Maorun;Hu, Liu;Chen, Qingmin;Zhang, Zhanquan;Tian, Subo;Jiao, Wenxiao;Fu, Maorun

作者机构：

关键词： Bacterial soft rot; Postharvest pathogen; Plant essential oil; Composite bactericide

期刊名称：POSTHARVEST BIOLOGY AND TECHNOLOGY （ 影响因子：6.8； 五年影响因子：7.5 ）

ISSN： 0925-5214

年卷期： 2025 年 226 卷

页码：

收录情况： SCI

摘要： Bacterial soft rot caused by Pectobacterium aroidearum is a common disease of red pickled peppers in postharvest logistics. Exploring effective ways to control bacterial soft rot is an urgent task to be addressed. In this paper, nine kinds of plant essential oil were employed to screen the bacteriostatic properties, and the composite bacteriostatic agents were selected subsequently among them. Results showed that nerolidol and geraniol showed a better effect on soft rot disease of red pickled peppers in nine essential oils, respectively. There was synergistic effect when these two essential oils were used in combination. The inhibition mechanism of geraniol and nerolidol against Pectobacteriumn aroidearum depended on the disruption of the cell membrane and leakage of intracellular contents. The combination of geraniol at a fumigation concentration of 0.075 mL L-1 and nerolidol at a fumigation concentration of 0.0375 mL L-1 had an excellent inhibitory effect on the bacterial soft rot of red pickled pepper, which reduced the decay rate from 59 % to 15 %, maintained quality attributes, and inhibited physiological metabolism of red pickled peppers after stored for 9 d at 25 degrees C. These results provided a safe and effective control technique for controlling bacterial soft rot of red pickled pepper caused by Pectobacteriumn aroidearum.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序