期刊
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
卷 202, 期 -, 页码 27-34出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/j.ijfoodmicro.2015.02.022
关键词
Antifungal; Perillaldehyde; Aspergillus niger; Grape; Mechanism
资金
- National Natural Science Foundation of China [31301585, 31240088]
- Program of Natural Science Foundation of the Jiangsu Higher Education Institutions of China [13KJB550007]
- Natural Science Foundation by Xuzhou City [XM13B107, XM12B105]
- Priority Academic Program Development of Jiangsu Higher Education Institutions (PAPD)
A variety of plant products have been recognized for their antifungal activity and recently have attracted food industry attention for their efficacy in controlling postharvest fungal decay of fruits. The antifungal activity of perillaldehyde (PAE) was evaluated against Aspergillus niger, a known cause of grape spoilage, and possible mechanisms were explored. PAE showed notable antifungal activity against A. niger, with a minimum inhibitory concentration (MIC) and a minimum fungicidal concentration (MFC) of 0.25 and 1 mu l/ml, respectively. The accumulation of mycelial biomass was also inhibited by PAE in a dose-dependent manner, completely inhibiting mycelial growth at 1 mu l/ml. In vivo data confirmed that the vapour treatment of grapes with various concentrations of PAE markedly improved control of A. niger and suppressed natural decay. Concentrations of PAE of 0.075 mu l/ml air showed the greatest inhibition of fungal growth compared to the controls. Further experiments indicated that PAE activated a membrane-active mechanism that inhibits ergosterol synthesis, increases membrane permeability (as evidenced by extracellular pH and conductivity measurements), and disrupts membrane integrity, leading to cell death. Our findings suggest that this membrane-active mechanism makes PAE a promising potential antifungal agent for postharvest control of grape spoilage. (C) 2015 Elsevier B.V. All rights reserved.
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