Antifungal activity of Cinnamomum camphora essential oil against Fusarium oxysporum and its application on postharvest blueberry fruits preservation

文献类型： 外文期刊

第一作者： Chen, Kexin

作者： Chen, Kexin;Hu, Zhenyang;Tong, Wenjun;Zhang, Yushen;Du, Lihui;Chen, Kexin;Hu, Zhenyang;Hu, Jian;Liu, Fang

作者机构：

关键词： Blueberry attributes; Cinnamomum camphora essential oil; fungal control; Fusarium oxysporum

期刊名称：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY （ 影响因子：3.3； 五年影响因子：3.5 ）

ISSN： 0950-5423

年卷期： 2024 年

页码：

收录情况： SCI

摘要： Postharvest decay of blueberry fruits caused by Fusarium oxysporum (F. oxysporum) results in significant losses during logistics. To avoid chemical residue issues associated with synthetic fungicides, present study investigated the antifungal activity of Cinnamomum camphora essential oil (CEO) against Fusarium oxysporum (F. oxysporum) in postharvest blueberry fruits. CEO effectively disrupted cell membrane integrity, impaired ergosterol structure, restricted ATPase activity and inhibits mycelial growth. Blueberries treated with a 0.2% CEO-based coating demonstrated improved overall sensory acceptability, enhanced firmness, increased total soluble solids and titratable acidity, and reduced decay rate. CEO also decreased malondialdehyde contents while promoting ascorbic acid and glutathione levels and activating antioxidant enzymes, such as superoxide dismutase (SOD), catalase (CAT), and peroxidase (POD), maintaining cell membrane structure and enhancing resistance against F. oxysporum infection. The findings suggest that CEO serves as an eco-friendly agent for mitigating primary fungal invasion in blueberries during postharvest storage.

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