Isolation and Identification of the Main Fungal Pathogens of Peach Fruit and the Antifungal Effect of Cinnamon Essential Oil on These Pathogens

Mingxia YU; Yingying WEI; Zhengzheng HUANG; Yi CHEN; Shu JIANG; Feng XU; Hongfei WANG; Xingfeng SHAO

doi:10.13386/j.issn1002-0306.2023080163

Shipin gongye ke-ji (Jul 2024)

Isolation and Identification of the Main Fungal Pathogens of Peach Fruit and the Antifungal Effect of Cinnamon Essential Oil on These Pathogens

Mingxia YU,
Yingying WEI,
Zhengzheng HUANG,
Yi CHEN,
Shu JIANG,
Feng XU,
Hongfei WANG,
Xingfeng SHAO

Affiliations

Mingxia YU: State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, College of Food Science and Engineering, Ningbo University, Ningbo 315800, China
Yingying WEI: State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, College of Food Science and Engineering, Ningbo University, Ningbo 315800, China
Zhengzheng HUANG: State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, College of Food Science and Engineering, Ningbo University, Ningbo 315800, China
Yi CHEN: State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, College of Food Science and Engineering, Ningbo University, Ningbo 315800, China
Shu JIANG: State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, College of Food Science and Engineering, Ningbo University, Ningbo 315800, China
Feng XU: State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, College of Food Science and Engineering, Ningbo University, Ningbo 315800, China
Hongfei WANG: State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, College of Food Science and Engineering, Ningbo University, Ningbo 315800, China
Xingfeng SHAO: State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, College of Food Science and Engineering, Ningbo University, Ningbo 315800, China

DOI: https://doi.org/10.13386/j.issn1002-0306.2023080163
Journal volume & issue: Vol. 45, no. 13
pp. 124 – 131

Abstract

Read online

In 2020 and 2021, peach fruit with natural disease and decay were collected from orchards in Zhejiang Province. Then the fungal pathogens were isolated from the diseased spots and identified by morphological characteristics, molecular biological identification (rDNA-ITS sequence analysis) and pathogenicity detection. The antifungal effect of cinnamon essential oil on the fungal pathogens in vitro and in vivo were also investigated. The results showed that two fungal pathogens with strong pathogenicity were isolated, and identified as Monilinia fructicola and Rhizopus stolonifer, which caused brown rot and soft rot, respectively. Cinnamon essential oil inhibited the growth of M. fructicola and R. stolonifer, and the minimum inhibitory concentrations were 0.4 and 0.8 mL/L, respectively. M. fructicola was more sensitive to cinnamon essential oil. Cinnamon essential oil fumigation could reduce the disease incidence and lesion diameter of brown rot and soft rot of peach fruit caused by these two fungal pathogens. Therefore, cinnamon essential oil could be used as a natural fungicide to control fungal diseases of peach fruit.

Published in Shipin gongye ke-ji

ISSN: 1002-0306 (Print)
Publisher: The editorial department of Science and Technology of Food Industry
Country of publisher: China
LCC subjects: Technology: Chemical technology: Food processing and manufacture
Website: http://www.spgykj.com/indexen.htm

About the journal

Abstract

Keywords