Abstract:The aim of this study was to find a natural preservative for kiwifruit, and to reduce infection of kiwifruit by gray mold during storage. Qin Mei kiwifruit was inoculated with Botrytis cinerea, and treated with Ginkgo biloba leaf extract (EGb), which was classified according to different concentrations of total flavon(0.3 mg/mL, 0.5 mg/mL, and 0.7 mg/mL). Physiological indices (firmness, incidence, lesion size, respiratory rate, soluble solid content, and titratable acid) and activities of polyphenol oxidase, peroxidase, phenylalanine ammonia lyase, chitinase, and β-1,3-glucanase were measured to investigate the inhibitory effect of EGb on gray mold infection in kiwifruits during storage. The results showed that the incidenceof diseases was reduced, and the firmness, titratable acid level, and the enzyme activities remained high; the increase in soluble solid content was delayed after the treatment with EGb of concentrations, 0.5 mg/mL and 0.7 mg/mL. EGb of concentration 0.5 mg/mL exhibited the best effect.
