Component analysis and antifungal activity of three Chinese herbal essential oils and their application of postharvest preservation of peach fruit

Mou, Lin-Yun; Du, Xingfan; Lü, Xiaofei; Lu, Yu‐Ying; Li, Gan‐Peng; Li, Jianlong

doi:10.1016/j.lwt.2021.112089

Cited by 19 publications

(7 citation statements)

References 49 publications

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“…Recently, the use of plant-derived EOs to inhibit the growth of fungi and treat various agricultural diseases has received widespread attention [ 30 ]. In this study, the antifungal activity of five kinds of EOs such as CEO, LEO, CLO, TEO, and CNO against A .…”

Section: Discussionmentioning

confidence: 99%

The Antifungal Activity of Cinnamon-Litsea Combined Essential Oil against Dominant Fungal Strains of Moldy Peanut Kernels

Liu

Wang

Zhao

et al. 2022

Foods

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The antifungal activity of cinnamon (Cinnamomum cassia Presl), litsea [Litsea cubeba (Lour.) Pers.], clove (Syzygium aromaticum L.), thyme (Thymus mongolicus Ronn.) and citronella (Cymbopogon winterianus Jowitt) essential oils (EOs) against the dominant fungi isolated from moldy peanuts was investigated in this research. Firstly, strain YQM was isolated and identified by morphological characterization and 18S rRNA gene sequence analysis to be Aspergillus flavus (A. flavus). Next, antifungal effects of single or mixed EOs on strain YQM were evaluated by the inhibition zone test. The cinnamon-litsea combined essential oil (CLCEO, Vcinnamon oil:Vlitsea oil = 3:5) displayed the best antifungal effect on strain YQM. The chemical composition of CLCEO was identified and quantified by gas chromatograph-mass spectrometry (GC-MS), and results revealed that the major components of CLCEO were cinnamaldehyde and citral. Finally, the effect of EOs on the microstructure of strain YQM mycelia was observed under scanning electron microscope (SEM). The mycelia exposed to cinnamon essential oil (CEO) and litsea essential oil (LEO) were partly deformed and collapsed, while the mycelia treated with CLCEO were seriously damaged and the deformation phenomena such as shrinking, shriveling and sinking occurred. Therefore, CLCEO has great potential for using as anti-mildew agents during peanut storage.

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Section: Discussionmentioning

confidence: 99%

The Antifungal Activity of Cinnamon-Litsea Combined Essential Oil against Dominant Fungal Strains of Moldy Peanut Kernels

Liu

Wang

Zhao

et al. 2022

Foods

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“…The antifungal activity of G. biloba leaves extracts was determined using Mou et al. (2021). Briefly, fungal suspension (0.1 mL, 1.5 × 10 6 CFU/mL) was spread in PDA.…”

Section: Methodsmentioning

confidence: 99%

“…The evaluation of decay index (DI) was performed according to the method of Mou et al. (2021). Briefly, the decay index was evaluated by the lesion area ( S ) of the peach.…”

Section: Methodsmentioning

confidence: 99%

Sodium alginate coating of Ginkgo biloba leaves extract containing phenylpropanoids as an ecofriendly preserving agent to maintain the quality of peach fruit

Mou

Zhang

et al. 2023

Journal of Food Science

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Plant constituents are of great interest in the food processing industry as potential natural preservative agents for controlling foodborne pathogens. In this study, the 95% EtOH/H2O extract of Ginkgo biloba leaves was separated using polarity extraction solvents with petroleum ether (PE), ethyl acetate (EA), n‐butanol (nB), and water (W) by the principle of similarity and compatibility. Through TLC and NMR analysis of these extracts, it can be concluded that the main component of PE extract were organic acids, for EA extract were flavonoids, for nB extract were phenylpropanoids, and water extract were oligosaccharides. Twelve monomer compounds were separated from the extracts to verify the composition of each extraction stage. Results of morphological and molecular identification revealed that Monilinia fructicola and Rhizopus stolonifer were the main fungi causing peach rot. After evaluating the antifungal activity and peach quality of the four extract/sodium alginate coatings, it was found that the n‐butanol extract/sodium alginate coating containing phenylpropanoids had the lowest decay index and the best preservation effect, providing a sustainable alternative to reduce the harm to the environment of synthetic preservatives.Practical ApplicationThe abuse of synthetic preservatives poses a threat to the ecological environment and physical health. Therefore, this study developed sodium alginate coating of Ginkgo biloba leaves extract containing phenylpropanoids, which has good effects on the preservation of peaches. The agent is a promising environmentally friendly alternative for synthetic preservatives.

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“…Yan et al (2021) screened the in vitro antifungal activity of R. stolonifer based on 26 Eos and found that peppermint, thyme, and thymol Eos could inhibite the growth of R. stolonifer through a mechanism of disrupting the plasma membrane for the effects of strawberry and peach preservation. Besides, Mou et al (2021) found that Eos of three herbs, Artemisia argyi , Alpinia officinarum , and Cortex dictamni , were effective against postharvest pathogens of peach caused by Aspergillus flavus , P. expansum , B. cinerea , R. stolonifer , Alternaria alternate , and M. fructicola and other pathogenic fungi. Furthermore, a compound formulation consisting of the best concentration ratio of these three herbs was obtained by response surface analysis.…”

Section: Effects Of Essential Oils On the Decay And Quality Of Peachmentioning

confidence: 99%

The role of essential oils in maintaining the postharvest quality and preservation of peach and other fruits

Cao

Zhou

et al. 2022

Journal of Food Biochemistry

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Fruits are highly susceptible to postharvest losses induced majorly by postharvest diseases. Peach are favored by consumers because of their high nutritional value and delicious taste. However, it was easy to be affected by fungal infection. The current effective method to control postharvest diseases of fruits is to use chemical fungicides, but these chemicals may cause adverse effects on human health and the residual was potentially harmful to nature and the environment. So, it is especially important to develop safe, non‐toxic, and highly effective strategies for the preservation of the fruits. Essential oil, as a class of the natural bacterial inhibitor, has been proven to exhibit strong antibacterial activity, low toxicity, environmental friendliness, and induce fruit resistance to microorganism, which could be recognized as one of the alternatives to chemical fungicides. This paper reviews the research progress of essential oils (Eos) in the storage and preservation of fruits, especially the application in peach, as well as the application in active packaging such as edible coatings, microcapsules, and electrospinning loading. Electrospinning can prepare a variety of nanofibers from different viscoelastic polymer solutions, and has broad application prospects. The paper especially summarizes the application of the new Eos technology on peach. The essential oil with thymol, eugenol, and carvacrol as the main components has a better inhibitory effect on the postharvest disease of peaches, and can be further applied. Practical applications As an environmentally friendly natural antibacterial agent, essential oil can be used as a substitute for chemical preservatives to keep fruits fresh. This paper summarizes the different preservation methods of essential oils for fruits, and especially summarizes the different preservation methods of essential oils for peaches after harvesting, as well as their inhibitory effects on pathogenic fungi. It could provide ideas for preservation of fruits and vegetables by essential oils.

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Component analysis and antifungal activity of three Chinese herbal essential oils and their application of postharvest preservation of peach fruit

Cited by 19 publications

References 49 publications

The Antifungal Activity of Cinnamon-Litsea Combined Essential Oil against Dominant Fungal Strains of Moldy Peanut Kernels

The Antifungal Activity of Cinnamon-Litsea Combined Essential Oil against Dominant Fungal Strains of Moldy Peanut Kernels

Sodium alginate coating of Ginkgo biloba leaves extract containing phenylpropanoids as an ecofriendly preserving agent to maintain the quality of peach fruit

The role of essential oils in maintaining the postharvest quality and preservation of peach and other fruits

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