余丹丹;邵兴锋;许凤;王鸿飞;

• 1:宁波大学食品科学与工程系

摘要(Abstract)：

从原产澳大利亚的互叶白千层植物中提取的茶树精油,作为潜在的生物保鲜剂具有广谱的抑菌性能,可以在果实采后病原真菌病害控制上起积极作用,有效延长果实贮藏期。综述了茶树精油采前喷洒、采后浸渍、熏蒸及复合处理等多种运用于果实保鲜的处理方法,分析了茶树精油不同处理方式对果实品质、病害控制的作用效果及各自商业应用上的优缺点。阐明茶树精油的保鲜作用机制不仅表现在对采后病原真菌菌体形态、超微结构和细胞代谢水平的直接破坏作用,也可能间接的诱导提高果实的抗病防御能力。并进一步讨论茶树精油单组分及组分之间的相互作用,结合其在真菌亚细胞水平上的影响来阐述茶树精油抗真菌作用机制。

关键词(KeyWords)： 果实;茶树精油;真菌;机制

Abstract:

Keywords:

基金项目(Foundation): 国家自然科学基金(31371860、31271943);; 浙江省公益性应用研究项目(2013C32094);; 浙江省自然科学基金(LY12C20003);; 浙江省教育厅中青年学科带头人学术攀登项目(pd2013110);; 宁波市自然科学基金(2012A610143)

作者(Authors): 余丹丹;邵兴锋;许凤;王鸿飞;

DOI: 10.13925/j.cnki.gsxb.2014.02.028

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