Preservation activity of Artemisia essential oils and a monomer in treating pepper bacterium and fungus diseases

doi:10.1111/jfpp.15501

	Preservation activity of Artemisia essential oils and a monomer in treating pepper bacterium and fungus diseases
	Ling, Lijun1,2,3 ; Feng, Shenglai 1,2; Tu, Yixin 1,2; Yang, Caiyun 1,2; Jiang, Kunling 1,2; Ma, Wenxia 1,2; Zhao, Yunhua 1,2; Lu, Lu1,2 ; Chen, Xuelin1,2
	2021-06
在线发表时间	2021-04
发表期刊	Journal of Food Processing and Preservation
ISSN	0145-8892
卷号	45 期号:6
摘要	Thirteen micro-organic strains were isolated from rotten pepper fruits, and four kinds of bacterium and two kinds of fungus were identified as the postharvest pathogens through Koch's postulates and ITS, 16S sequences. Five plant-sourced essential oils and a monomer, 1, 8-cineole, were used for in vitro bacteriostatic activity test, and results showed that Artemisia scoparia, Artemisia annua and 1,8-cineole had strong antibacterial activity and were suitable for follow-up fresh-keeping experiments. The minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC), and EC50 values of the material to bacteria were between 1.25–15.00 and 5.38–26.25 μg/ml. The physiological results of prevention and treatment in vivo showed that the treatment of Artemisia plant oil and monomer to pepper can make them preserved better after harvesting, but to date, various materials treat the peppers after harvesting, showed that A. scoparia oil is the most effective material for the preservation of peppers after harvesting. Novelty impact statement: Artemisia essential oil and 1,8-cineole have a strong antibacterial activity. Artemisia essential oil has a great application prospect for postharvest preservation of peppers. Artemisia scoparia essential oil and 1,8-cineole can protect pepper from the loss of physiological indexes. © 2021 Wiley Periodicals LLC.
关键词	Bacteria Harvesting Monomers Physiology Anti-bacterial activity Application prospect Artemisia annua Artemisia scoparia Effective materials Minimum bactericidal concentration (MBC) Minimum inhibitory concentration Physiological indices
DOI	10.1111/jfpp.15501
收录类别	EI ; SCIE
语种	英语
WOS研究方向	Food Science & Technology
WOS类目	Food Science & Technology
WOS记录号	WOS:000638233000001
出版者	Blackwell Publishing Ltd
EI入藏号	20211610217124
EI主题词	Essential oils
EI分类号	461.9 Biology ; 804 Chemical Products Generally ; 804.1 Organic Compounds ; 821.3 Agricultural Methods
原始文献类型	Journal article (JA)
引用统计	被引频次：3[WOS] [WOS记录] [WOS相关记录]
文献类型	期刊论文
条目标识符	https://ir.nwnu.edu.cn/handle/39RV6HYL/72626
专题	实体学院_生命科学学院人力资源交流中心机关部门（群众团体）_人力资源交流中心
通讯作者	Ling, Lijun
作者单位	1.Northwest Normal Univ, Coll Life Sci, Lanzhou 730070, Peoples R China; 2.Northwest Normal Univ, Bioact Prod Engn Res Ctr Gansu Distinct Plants, Lanzhou 730070, Peoples R China; 3.Northwest Normal Univ, Lanzhou 730070, Peoples R China
第一作者单位	生命科学学院; 西北师范大学
通讯作者单位	生命科学学院; 西北师范大学
第一作者的第一单位	生命科学学院
推荐引用方式 GB/T 7714	Ling, Lijun,Feng, Shenglai,Tu, Yixin,et al. Preservation activity of Artemisia essential oils and a monomer in treating pepper bacterium and fungus diseases[J]. Journal of Food Processing and Preservation,2021,45(6).
APA	Ling, Lijun.,Feng, Shenglai.,Tu, Yixin.,Yang, Caiyun.,Jiang, Kunling.,...&Chen, Xuelin.(2021).Preservation activity of Artemisia essential oils and a monomer in treating pepper bacterium and fungus diseases.Journal of Food Processing and Preservation,45(6).
MLA	Ling, Lijun,et al."Preservation activity of Artemisia essential oils and a monomer in treating pepper bacterium and fungus diseases".Journal of Food Processing and Preservation 45.6(2021).