植物精油在果蔬采后病害控制中的研究進(jìn)展

葛永紅,李燦嬰,呂靜祎,朱丹實(shí),勵(lì)建榮

(渤海大學(xué)食品科學(xué)與工程學(xué)院,遼寧省食品安全重點(diǎn)實(shí)驗(yàn)室,生鮮農(nóng)產(chǎn)品貯藏加工及安全控制技術(shù)國(guó)家地方聯(lián)合工程研究中心,遼寧錦州 121013)

植物精油在果蔬采后病害控制中的研究進(jìn)展

葛永紅,李燦嬰,呂靜祎,朱丹實(shí),勵(lì)建榮*

(渤海大學(xué)食品科學(xué)與工程學(xué)院,遼寧省食品安全重點(diǎn)實(shí)驗(yàn)室,生鮮農(nóng)產(chǎn)品貯藏加工及安全控制技術(shù)國(guó)家地方聯(lián)合工程研究中心,遼寧錦州 121013)

采后病害是導(dǎo)致果蔬貯運(yùn)過程中損失的主要原因,并且影響果蔬的品質(zhì)及貨架期。植物精油具有顯著的抑菌效果,且安全無毒。綜述了植物精油對(duì)常見果蔬病原真菌的抑菌作用、果蔬采后病害的控制效果、抗真菌的機(jī)制及發(fā)展前景。

精油,果蔬,采后病害,機(jī)制

果蔬富含維生素、礦物質(zhì)、膳食纖維、糖、蛋白質(zhì)等營(yíng)養(yǎng)物質(zhì),其消費(fèi)需求逐年增加[1]。但隨著果蔬產(chǎn)量的提高,其貯藏、運(yùn)輸和銷售等面臨著一系列難題。采后病害是導(dǎo)致果蔬供應(yīng)鏈中經(jīng)濟(jì)損失的主要因素之一,可以發(fā)生在供應(yīng)鏈的各個(gè)環(huán)節(jié),如采收、分級(jí)、包裝、運(yùn)輸、貯藏等[2]。此外,侵染果蔬的有些病原物能夠產(chǎn)生毒素,對(duì)人體健康產(chǎn)生潛在危害[3],如引起蘋果和梨青霉病的擴(kuò)展青霉(Penicilliumexpansum)即使在低溫貯藏條件下也能侵染果實(shí)產(chǎn)生棒曲霉素[4]。植物精油(essential oil)又稱香精油、芳香油和揮發(fā)油,是從植物花、葉、莖、根、皮、全草、果實(shí)中提取的一類具有較強(qiáng)揮發(fā)性的植物次生代謝產(chǎn)物,分子量小可隨水蒸氣蒸餾,具有一定芳香氣味且能在常溫下?lián)]發(fā)的油狀物質(zhì)。精油及其成分具有明顯的抑菌作用、低毒、且對(duì)環(huán)境影響小,可作為傳統(tǒng)合成殺菌劑的替代物用于果蔬貯藏保鮮[5-7]。本文結(jié)合國(guó)內(nèi)外相關(guān)的最新研究動(dòng)態(tài),就植物精油的抑菌活性、對(duì)果蔬采后病害的控制及其機(jī)理等方面進(jìn)行綜述,以期為果蔬貯藏保鮮提供理論依據(jù)和實(shí)踐參考。

1 植物精油離體抑菌作用

香辛料精油對(duì)許多引起果蔬常見采后病害的病原菌的孢子萌發(fā)和菌絲生長(zhǎng)都具有一定的抑制作用,并且精油處理不易引起抗藥菌株的產(chǎn)生[8]。如阿魏精油、肉桂精油和丁香精油對(duì)灰葡萄孢(Botrytiscinerea)、互槅交鏈孢(Alternariaalternata)、橘青霉(Penicilliumcitrinum)、膠飽炭疽病(Colletotrichumgloeosporiodes)、粉紅單端孢(Trichotheciumroseum)、指狀青霉(P.digitatum)、擴(kuò)展青霉(P.expansum)孢子萌發(fā)和菌絲生長(zhǎng)均有明顯抑制作用[9-15];丁香酚能顯著抑制P.expansum,B.cinerea和果產(chǎn)鏈核盤菌(Moniliniafructigena)的菌絲生長(zhǎng)和孢子萌發(fā)[16];百里香精油能夠很好的抑制A.alternata、酸腐病菌(Geotrichumcitri-aurantii)、C.gloeosporioides、P.expansum、T.roseum和匐枝根霉(Rhizopusstolonifer)的生長(zhǎng)[13-14,17-19]。此外,孜然、當(dāng)歸、花椒、草果、芥末、香茅、茴香、薄荷精油對(duì)A.alternata、T.roseum、P.expansum、C.gloeosporioides、可可球二孢菌(Botryodiplodiatheobromae)、球狀炭疽病(Colletotricumcoccodes)、串珠鐮刀菌(Fusariummoniliforme)、B.cinerea具有很強(qiáng)抑制作用[14,18,20-22]。還有研究報(bào)道一些果蔬精油能抑制一些果蔬常見離體病原真菌生長(zhǎng)。例如,檸檬精油能顯著抑制C.gloeosporioides和R.stolonifer菌絲生長(zhǎng)[18]。柑橘、沙糖桔、椪柑精油對(duì)P.digitatum和P.italicum菌絲生長(zhǎng)和孢子萌發(fā)也具有很強(qiáng)的抑制作用[23-26]。此外,檸檬香草、茶樹、喜馬拉雅山飛蓬屬植物精油可以顯著抑制G.citri-auranti、B.cinerea、R.stolonifer、尖孢鐮刀菌(Fusariumoxysporum)、核盤菌(Sclerotiniasclerotiorum)孢子萌發(fā)和菌絲生長(zhǎng)[27-29]。

2 精油對(duì)果蔬采后病害控制

植物精油能減輕果蔬采后腐爛發(fā)生,延長(zhǎng)果蔬保鮮期。百里香精油浸泡、熏蒸或噴灑處理均能降低蜜柑自然腐爛率和損傷接種G.citri-aurantii的發(fā)病率[16],降低檸檬果實(shí)青霉病[30]、木瓜果實(shí)炭疽病和軟腐病[17]、鱷梨炭疽病和甜櫻桃灰霉病的發(fā)生率[18],還能夠降低杏果實(shí)褐腐病的發(fā)生[31];芥末精油熏蒸處理明顯抑制了芒果果實(shí)炭疽病和蒂腐病程度[20];肉桂精油噴灑處理顯著地降低了杏果實(shí)采后褐腐病和灰霉病的發(fā)病率和病情指數(shù)[31],還能夠降低甜桔果實(shí)貯藏期間的爛果率[32];楓香葉精油處理減少枇杷果實(shí)低溫貯藏期間的腐爛率[33];茶樹精油熏蒸處理降低了草莓果實(shí)人工接種灰霉病和軟腐病的發(fā)病程度和自然發(fā)病率[34-35];薄荷精油能控制柑橘采后青霉病[36]和李果實(shí)灰霉病的發(fā)生[22]。此外,果蔬精油如檸檬、大蒜精油處理也能夠降低木瓜、蘋果果實(shí)的采后病害[17,37]。

精油處理不僅降低了采后病害的發(fā)生,同時(shí)表現(xiàn)出濃度依賴性。在冬棗[38]、櫻桃番茄[39]、杏[31]和蘋果[11,37]的研究中發(fā)現(xiàn),丁香精油處理能否有效抑制果實(shí)采后腐爛發(fā)生與精油濃度密切相關(guān),濃度越高抑制效果越好,但是過高濃度的精油處理會(huì)影響果實(shí)的風(fēng)味,如0.1%、0.3%和0.5%的丁香精油能夠顯著降低冬棗果實(shí)的腐爛,其中以0.5%的效果最好,而在櫻桃番茄果實(shí)上的最佳濃度為600 μL/L。使用方式上,可以采用浸泡、熏蒸或噴灑的方式。具體采用何種處理方式以及濃度在很大程度上決定于精油的種類和揮發(fā)性。

3 精油復(fù)合物對(duì)果蔬采后病害控制

植物精油不僅單獨(dú)使用具有良好的控制病害效果,而且與其他處理結(jié)合應(yīng)用效果更好,如無機(jī)鹽、生防菌、生物源防腐劑及可食性涂膜劑等。劉霞等[40]研究發(fā)現(xiàn),百里香精油結(jié)合碳酸鈉處理顯著地降低了椏柑果實(shí)酸腐病發(fā)生,且對(duì)果實(shí)品質(zhì)無顯著影響。添加CaCl2能夠增強(qiáng)丁香精油和丁香酚對(duì)蘋果腐爛的控制效果[11]。肉桂精油結(jié)合硫酸鎂處理降低了櫻桃番茄黑斑病的發(fā)生[41]。解淀粉芽孢桿菌結(jié)合檸檬香草精油能夠降低桃果實(shí)損傷接種B.cinerea,P.expansum和R.stolonifer的腐爛程度[42]。植物乳桿菌A7結(jié)合百里香和小茴香精油處理提高草莓果實(shí)對(duì)灰霉病侵染的抵抗力[43]。殼聚糖結(jié)合檸檬精油、牛至精油、柑橘精油處理降低了草莓、葡萄、棗果實(shí)貯藏期間的腐爛[44-46]。此外,植物精油和豆科灌木膠、阿拉伯樹膠、樹槐豆膠等結(jié)合涂膜能夠顯著降低木瓜、棗、香蕉果實(shí)的采后病害[17,46-47]。

植物精油復(fù)合處理不僅能降低采后病害的發(fā)生,還能夠保持果實(shí)的品質(zhì),如抑制失重率的升高、呼吸強(qiáng)度的增加、延緩可溶性固形物含量、可滴定酸和硬度的下降等[11]。由此可見,精油復(fù)合處理提高果實(shí)抗病能力與延緩果實(shí)衰老密切相關(guān)。

4 精油降低采后病害機(jī)制

4.1 直接抑菌作用

研究表明,百里香精油使G.citri-aurantii菌絲皺縮、細(xì)胞膜完整性破壞、細(xì)胞成分泄漏、線粒體解體[16,48]。在柑橘精油處理P.italicum和P.digitatum的研究中也發(fā)現(xiàn)菌絲形態(tài)發(fā)生改變,如非正常分支、失去線性,細(xì)胞內(nèi)容物外泄等[26]。Shao等[49]發(fā)現(xiàn)茶樹精油處理后B.cinerea菌絲斷裂,表面皺縮,有嚴(yán)重皺折、變薄等現(xiàn)象,菌絲發(fā)生了畸形、破損等一系列異變;透射電鏡下可見處理組菌絲,細(xì)胞腫脹變形,細(xì)胞質(zhì)不均勻,有的細(xì)胞出現(xiàn)質(zhì)壁分離,細(xì)胞器幾乎全部漏失。Tao等[26]發(fā)現(xiàn),柑橘精油改變了P.italicum和P.digitatum菌絲形態(tài),引起細(xì)胞質(zhì)的流失以及菌絲體的變形。

4.2 促進(jìn)抗菌物質(zhì)積累,提高相關(guān)酶活性

植物精油抑制果實(shí)采后腐爛除了對(duì)病菌直接抑制作用外,還能誘導(dǎo)果實(shí)過氧化物酶(POD)、多酚氧化酶(PPO)等抗病相關(guān)酶活性的上升,提高果實(shí)對(duì)病菌的抗性,從而減少了腐爛[50]。茶樹精油、提高了草莓果實(shí)對(duì)灰霉病的抗性與果實(shí)體內(nèi)過氧化氫(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)活性有關(guān)[39]。百里香精油降低鱷梨果實(shí)炭疽病發(fā)生的同時(shí),誘導(dǎo)了果實(shí)體內(nèi)POD、PAL、GLU和幾丁質(zhì)酶(CHT)活性升高[18];丁香、肉桂和百里香精油熏蒸處理提高了香菇體內(nèi)過氧化氫酶(CAT)、SOD、抗壞血酸過氧化物酶(APX)和谷胱甘肽還原酶(GR)活性[51]。此外,丁香精油誘導(dǎo)冬棗和櫻桃番茄果實(shí)抗病的提高與PAL、PPO、POD和CAT活性升高以及總酚含量的提高有關(guān)[34-35]。靜瑋等[52]發(fā)現(xiàn)茶樹精油能提高接種病菌的香蕉果實(shí)POD 和PAL 的活性,抑制PPO活性。但是,Arrebola 等[44]用百里酚精油、香茅精油與灰霉病芽孢桿菌拮抗劑復(fù)合控制桃果實(shí)的灰霉病和青霉病,果實(shí)總酚含量、PAL,β-1,3-葡聚糖和幾丁質(zhì)酶的活性水平?jīng)]有顯著變化。

5 展望

隨著人們對(duì)食品安全的關(guān)注,植物精油作為一種天然、高效、安全的果蔬防腐保鮮劑已受到廣泛關(guān)注,并且很多植物精油已經(jīng)被注冊(cè)為一般公認(rèn)安全的化學(xué)物質(zhì)(Generally Recognized As Safe,GRAS)。近年來國(guó)內(nèi)外的研究結(jié)果均顯示植物精油能夠有效控制果蔬常見的采后病害,并且能夠延緩衰老,保持果蔬的品質(zhì)。然而,植物精油在果蔬保鮮中的商品化應(yīng)用還很少。因此,今后的研究應(yīng)該關(guān)注植物精油的作用機(jī)理和安全性評(píng)價(jià)、安全綠色的植物精油防腐保鮮劑、包裝材料開發(fā)等,尤其從分子水平進(jìn)一步揭示精油的作用機(jī)理,使植物精油在果蔬采后防腐保鮮中得到更加廣泛的應(yīng)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

葛永紅(1979-)，男，博士，副教授，研究方向：果蔬采后生物學(xué)與技術(shù)，E-mail:geyh1979@163.com。

*通訊作者:勵(lì)建榮(1964-)，男，博士，教授，研究方向：果蔬、水產(chǎn)品貯藏加工與質(zhì)量安全控制，E-mail:lijr6491@163.com。

國(guó)家自然科學(xué)基金資助項(xiàng)目(31401554)。

TS255.3

A

1002-0306(2017)02-0370-04

10.13386/j.issn1002-0306.2017.02.063