植物精油在果蔬采后病害控制中的研究进展

葛永红,李灿婴,吕静祎,朱丹实,励建荣

(渤海大学食品科学与工程学院,辽宁省食品安全重点实验室,生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心,辽宁锦州 121013)

植物精油在果蔬采后病害控制中的研究进展

葛永红,李灿婴,吕静祎,朱丹实,励建荣*

(渤海大学食品科学与工程学院,辽宁省食品安全重点实验室,生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心,辽宁锦州 121013)

采后病害是导致果蔬贮运过程中损失的主要原因,并且影响果蔬的品质及货架期。植物精油具有显著的抑菌效果,且安全无毒。综述了植物精油对常见果蔬病原真菌的抑菌作用、果蔬采后病害的控制效果、抗真菌的机制及发展前景。

精油,果蔬,采后病害,机制

果蔬富含维生素、矿物质、膳食纤维、糖、蛋白质等营养物质,其消费需求逐年增加[1]。但随着果蔬产量的提高,其贮藏、运输和销售等面临着一系列难题。采后病害是导致果蔬供应链中经济损失的主要因素之一,可以发生在供应链的各个环节,如采收、分级、包装、运输、贮藏等[2]。此外,侵染果蔬的有些病原物能够产生毒素,对人体健康产生潜在危害[3],如引起苹果和梨青霉病的扩展青霉(Penicilliumexpansum)即使在低温贮藏条件下也能侵染果实产生棒曲霉素[4]。植物精油(essential oil)又称香精油、芳香油和挥发油,是从植物花、叶、茎、根、皮、全草、果实中提取的一类具有较强挥发性的植物次生代谢产物,分子量小可随水蒸气蒸馏,具有一定芳香气味且能在常温下挥发的油状物质。精油及其成分具有明显的抑菌作用、低毒、且对环境影响小,可作为传统合成杀菌剂的替代物用于果蔬贮藏保鲜[5-7]。本文结合国内外相关的最新研究动态,就植物精油的抑菌活性、对果蔬采后病害的控制及其机理等方面进行综述,以期为果蔬贮藏保鲜提供理论依据和实践参考。

1 植物精油离体抑菌作用

香辛料精油对许多引起果蔬常见采后病害的病原菌的孢子萌发和菌丝生长都具有一定的抑制作用,并且精油处理不易引起抗药菌株的产生[8]。如阿魏精油、肉桂精油和丁香精油对灰葡萄孢(Botrytiscinerea)、互槅交链孢(Alternariaalternata)、橘青霉(Penicilliumcitrinum)、胶饱炭疽病(Colletotrichumgloeosporiodes)、粉红单端孢(Trichotheciumroseum)、指状青霉(P.digitatum)、扩展青霉(P.expansum)孢子萌发和菌丝生长均有明显抑制作用[9-15];丁香酚能显著抑制P.expansum,B.cinerea和果产链核盘菌(Moniliniafructigena)的菌丝生长和孢子萌发[16];百里香精油能够很好的抑制A.alternata、酸腐病菌(Geotrichumcitri-aurantii)、C.gloeosporioides、P.expansum、T.roseum和匐枝根霉(Rhizopusstolonifer)的生长[13-14,17-19]。此外,孜然、当归、花椒、草果、芥末、香茅、茴香、薄荷精油对A.alternata、T.roseum、P.expansum、C.gloeosporioides、可可球二孢菌(Botryodiplodiatheobromae)、球状炭疽病(Colletotricumcoccodes)、串珠镰刀菌(Fusariummoniliforme)、B.cinerea具有很强抑制作用[14,18,20-22]。还有研究报道一些果蔬精油能抑制一些果蔬常见离体病原真菌生长。例如,柠檬精油能显著抑制C.gloeosporioides和R.stolonifer菌丝生长[18]。柑橘、沙糖桔、椪柑精油对P.digitatum和P.italicum菌丝生长和孢子萌发也具有很强的抑制作用[23-26]。此外,柠檬香草、茶树、喜马拉雅山飞蓬属植物精油可以显著抑制G.citri-auranti、B.cinerea、R.stolonifer、尖孢镰刀菌(Fusariumoxysporum)、核盘菌(Sclerotiniasclerotiorum)孢子萌发和菌丝生长[27-29]。

2 精油对果蔬采后病害控制

植物精油能减轻果蔬采后腐烂发生,延长果蔬保鲜期。百里香精油浸泡、熏蒸或喷洒处理均能降低蜜柑自然腐烂率和损伤接种G.citri-aurantii的发病率[16],降低柠檬果实青霉病[30]、木瓜果实炭疽病和软腐病[17]、鳄梨炭疽病和甜樱桃灰霉病的发生率[18],还能够降低杏果实褐腐病的发生[31];芥末精油熏蒸处理明显抑制了芒果果实炭疽病和蒂腐病程度[20];肉桂精油喷洒处理显著地降低了杏果实采后褐腐病和灰霉病的发病率和病情指数[31],还能够降低甜桔果实贮藏期间的烂果率[32];枫香叶精油处理减少枇杷果实低温贮藏期间的腐烂率[33];茶树精油熏蒸处理降低了草莓果实人工接种灰霉病和软腐病的发病程度和自然发病率[34-35];薄荷精油能控制柑橘采后青霉病[36]和李果实灰霉病的发生[22]。此外,果蔬精油如柠檬、大蒜精油处理也能够降低木瓜、苹果果实的采后病害[17,37]。

精油处理不仅降低了采后病害的发生,同时表现出浓度依赖性。在冬枣[38]、樱桃番茄[39]、杏[31]和苹果[11,37]的研究中发现,丁香精油处理能否有效抑制果实采后腐烂发生与精油浓度密切相关,浓度越高抑制效果越好,但是过高浓度的精油处理会影响果实的风味,如0.1%、0.3%和0.5%的丁香精油能够显著降低冬枣果实的腐烂,其中以0.5%的效果最好,而在樱桃番茄果实上的最佳浓度为600 μL/L。使用方式上,可以采用浸泡、熏蒸或喷洒的方式。具体采用何种处理方式以及浓度在很大程度上决定于精油的种类和挥发性。

3 精油复合物对果蔬采后病害控制

植物精油不仅单独使用具有良好的控制病害效果,而且与其他处理结合应用效果更好,如无机盐、生防菌、生物源防腐剂及可食性涂膜剂等。刘霞等[40]研究发现,百里香精油结合碳酸钠处理显著地降低了桠柑果实酸腐病发生,且对果实品质无显著影响。添加CaCl2能够增强丁香精油和丁香酚对苹果腐烂的控制效果[11]。肉桂精油结合硫酸镁处理降低了樱桃番茄黑斑病的发生[41]。解淀粉芽孢杆菌结合柠檬香草精油能够降低桃果实损伤接种B.cinerea,P.expansum和R.stolonifer的腐烂程度[42]。植物乳杆菌A7结合百里香和小茴香精油处理提高草莓果实对灰霉病侵染的抵抗力[43]。壳聚糖结合柠檬精油、牛至精油、柑橘精油处理降低了草莓、葡萄、枣果实贮藏期间的腐烂[44-46]。此外,植物精油和豆科灌木胶、阿拉伯树胶、树槐豆胶等结合涂膜能够显著降低木瓜、枣、香蕉果实的采后病害[17,46-47]。

植物精油复合处理不仅能降低采后病害的发生,还能够保持果实的品质,如抑制失重率的升高、呼吸强度的增加、延缓可溶性固形物含量、可滴定酸和硬度的下降等[11]。由此可见,精油复合处理提高果实抗病能力与延缓果实衰老密切相关。

4 精油降低采后病害机制

4.1 直接抑菌作用

研究表明,百里香精油使G.citri-aurantii菌丝皱缩、细胞膜完整性破坏、细胞成分泄漏、线粒体解体[16,48]。在柑橘精油处理P.italicum和P.digitatum的研究中也发现菌丝形态发生改变,如非正常分支、失去线性,细胞内容物外泄等[26]。Shao等[49]发现茶树精油处理后B.cinerea菌丝断裂,表面皱缩,有严重皱折、变薄等现象,菌丝发生了畸形、破损等一系列异变;透射电镜下可见处理组菌丝,细胞肿胀变形,细胞质不均匀,有的细胞出现质壁分离,细胞器几乎全部漏失。Tao等[26]发现,柑橘精油改变了P.italicum和P.digitatum菌丝形态,引起细胞质的流失以及菌丝体的变形。

4.2 促进抗菌物质积累,提高相关酶活性

植物精油抑制果实采后腐烂除了对病菌直接抑制作用外,还能诱导果实过氧化物酶(POD)、多酚氧化酶(PPO)等抗病相关酶活性的上升,提高果实对病菌的抗性,从而减少了腐烂[50]。茶树精油、提高了草莓果实对灰霉病的抗性与果实体内过氧化氢(H2O2)含量,以及超氧化物歧化酶(SOD)、POD、苯丙氨酸解氨酶(PAL)、β-1,3葡聚糖酶(GLU)活性有关[39]。百里香精油降低鳄梨果实炭疽病发生的同时,诱导了果实体内POD、PAL、GLU和几丁质酶(CHT)活性升高[18];丁香、肉桂和百里香精油熏蒸处理提高了香菇体内过氧化氢酶(CAT)、SOD、抗坏血酸过氧化物酶(APX)和谷胱甘肽还原酶(GR)活性[51]。此外,丁香精油诱导冬枣和樱桃番茄果实抗病的提高与PAL、PPO、POD和CAT活性升高以及总酚含量的提高有关[34-35]。静玮等[52]发现茶树精油能提高接种病菌的香蕉果实POD 和PAL 的活性,抑制PPO活性。但是,Arrebola 等[44]用百里酚精油、香茅精油与灰霉病芽孢杆菌拮抗剂复合控制桃果实的灰霉病和青霉病,果实总酚含量、PAL,β-1,3-葡聚糖和几丁质酶的活性水平没有显著变化。

5 展望

随着人们对食品安全的关注,植物精油作为一种天然、高效、安全的果蔬防腐保鲜剂已受到广泛关注,并且很多植物精油已经被注册为一般公认安全的化学物质(Generally Recognized As Safe,GRAS)。近年来国内外的研究结果均显示植物精油能够有效控制果蔬常见的采后病害,并且能够延缓衰老,保持果蔬的品质。然而,植物精油在果蔬保鲜中的商品化应用还很少。因此,今后的研究应该关注植物精油的作用机理和安全性评价、安全绿色的植物精油防腐保鲜剂、包装材料开发等,尤其从分子水平进一步揭示精油的作用机理,使植物精油在果蔬采后防腐保鲜中得到更加广泛的应用。

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Research progress in postharvest disease control of essential oils of plant origin on fruits and vegetables

GE Yong-hong,LI Can-ying,LV Jing-yi,ZHU Dan-shi,LI Jian-rong*

(College of Food Science and Technology,Bohai University,Food Safety Key Lab of Liaoning Province,National & Local Joint Engineering Research Center of Storage,Processing and Safety Control Technology for Fresh Agricultural Products,Jinzhou 121013,China)

Infectious disease is the main reason causing postharvest losses during storage,and it also affects quality and shelf-life of fruit and vegetables. Essential oils of plant origin have significantly antifungal activity and safe. In this review,the antifungal activity of plant origin essential oils,effectiveness on postharvest disease control,mechanisms of antifungal action,and the perspective use of plant essential oils in postharvest disease control of fruit and vegetables were discussed.

essential oil;fruit and vegetables;postharvest disease;mechanism

2016-06-17

葛永红(1979-)，男，博士，副教授，研究方向：果蔬采后生物学与技术，E-mail:geyh1979@163.com。

*通讯作者:励建荣(1964-)，男，博士，教授，研究方向：果蔬、水产品贮藏加工与质量安全控制，E-mail:lijr6491@163.com。

国家自然科学基金资助项目(31401554)。

TS255.3

A

1002-0306(2017)02-0370-04

10.13386/j.issn1002-0306.2017.02.063