Analysis of Components in Citrus Essential Oils and Their Anti-fungal Effects against Botrytis cinerea
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Abstract:
Citrus essential oils were separately extracted from the peel of the Wenzhou extra-early-maturing mandarin orange by steam distillation and organic solvent extraction. Components of the orange peel essential oils were analyzed by gas chromatography-mass spectrometry (GC-MS). The antifungal performance of the steam-distilled and solvent-extracted essential oils against Botrytis cinerea isolated from diseased strawberry fruits collected from orchards around Fuzhou city was investigated. The results indicated that a total of 39 components were identified in the steam-distilled essential oils: six aldehydes, 20 terpenes, nine alcohols, two esters, one ketone, and one organic acid; 25 components were identified in the solvent-extracted essential oils: 20 terpenes, three alcohols, and two alkanes. Limonene showed the highest contents in both essential oils, with contents of 82.37% and 85.25% in the steam-distilled and solvent-extracted essential oils, respectively, followed by γ-terpinene (7.78% and 6.08%, respectively), β-myrcene (2.56% and 2.06%, respectively), and α-pinene (1.35% and 1.04%, respectively). The minimum inhibitory volume fractions of the steam-distilled and solvent-extracted essential oils against B. cinerea were 2.5% and 5%, respectively. Results of an in vitro antifungal experiment showed that the essential oils induced cell death by suppressing the growth of B. cinerea hyphae and reducing the mycelial biomass, spore germination rate, and cell permeability of B. cinerea. An antifungal activity experiment performed using strawberries further demonstrated that the citrus essential oils inhibited the growth of B. cinerea on strawberry fruits and delayed fruit decay; the steam-distilled essential oils exhibited better antifungal effects than the solvent-extracted essential oils.
