贵州农业科学2026，Vol.54Issue(5)：73-80,8.DOI:10.3969/j.issn.1001-3601.2026.05.009
牛至挥发油化学成分分析及其对番茄灰霉病的控制效果研究
Chemical Composition Analysis of Origanum vulgare Essential Oil and Its Control Effect Against Tomato Gray Mold
摘要
Abstract
[Objective]The chemical composition of Origanum vulgare essential oil and inhibition effect of different O.vulgare essential oil-deliver ways against pathogen of tomato gray mold were investigated to provide a reference for research and development of green fumigation agents for freshness of postharvest tomato.[Method]The chemical components and their relative content of the essential oil extracted from O.vulgare by a steam distillation method were identified and analyzed by GC-MS.The inhibitory activity of O.vulgare essential oil against mycelial growth of Botrytis cinerea causing tomato gray mold was determined by the mycelial growth rate method.The control effect of O.vulgare essential oil against gray mold of postharvest tomato was evaluated by the closed fumigation method.[Result]The extraction yield and density of the essential oil extracted from O.vulgare by a steam distillation method for 12 hours were 0.26％and 0.87 g/mL.A total of 12 chemical components were identified in the essential oil,and the dominant compounds were carvacrol(39.57％)and thymol(38.04％).After 6 days of culture,the EC50 of the contact delivery method and fumigation method against mycelial growth of B.cinerea was 10.234 mg/L and 2.872 mg/L respectively.The inhibition rate of 4 mg/L and 8 mg/L O.vulgare essential oil against disease spots of postharvest tomato by using the fumigation method for 12 d reached 90.28％and 100.00％respectively.[Conclusion]The fumigation way of O.vulgare essential oil can significantly inhibit gray mold occurrence and spread of postharvest tomato,which demonstrates that the fumigation way of O.vulgare essential oil has the significant inhibition effect against tomato gray mold.The appropriate O.vulgare essential oil concentration should be flexibly selected in tomato production according to temperature and relative humidity of the storage environment,and initial occurrence degree and control target of gray mold to efficiently control tomato gray mold,reduce economic losses,and guarantee tomato quality and industrial benefits.关键词
番茄/牛至/挥发油/化学成分/灰霉病/灰葡萄孢菌/抑菌活性/熏蒸法Key words
tomato/Origanum vulgare/essential oil/chemical composition/grad mold/Botrytis cinerea/antibacterial activity/fumigation分类
农业科技引用本文复制引用
姜珊珊,张秀歌,华萃,张冕,汤海明,刘德芳..牛至挥发油化学成分分析及其对番茄灰霉病的控制效果研究[J].贵州农业科学,2026,54(5):73-80,8.基金项目
贵州省科技厅基础研究计划项目"乙酰化单萜酚类化合物对抗霉素、多菌灵和苯醚甲环唑抑制杜仲灰斑病协同增效机制研究"(黔科合基础-ZK[2021]一般139),"雌虫触角特异性表达气味结合蛋白在杜仲梦尼夜蛾识别杜仲挥发物中的功能研究"(黔科合基础-ZK[2024]一般350),"贵州特色民族药红果参、川续断和血人参根结线虫病病原种类鉴定及趋化性研究"(黔科合基础-ZK[2023]一般42),"促进黔产金银花中药用抗氧化成分富集的方法探索及其分子机制研究"(黔科合基础-ZK[2022]一般506),"基于三维荧光光谱技术分析生物检材中马兜铃酸及其代谢产物的方法学研究"(黔科合基础-ZK[2024]一般366) （黔科合基础-ZK[2021]一般139）
