Identification of Pathogenic Fungi and Screening of Natural Antifungal Agents from ‘Guichang’ Kiwifruit
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Abstract:
Several pathogenic fungi of the ‘Guichang’ kiwifruit were isolated and purified during storage, and the antifungal effects of natural essential oils such as cinnamon, clove, mint, and Sichuan peppercorn essential oils were examined. Different types of pathogenic fungi were identified, and the antifungal effects of different essential oils were determined through antifungal tests. Four pathogenic fungi were isolated from the kiwifruit, namely Aspergillus niger, Botryosphaeria dothidea, Lasiodiplodia pseudotheobromae, and Aspergillus flavus. All four fungi were highly pathogenic to the kiwifruit. The results of the antifungal test showed that the essential oils of cinnamon, clove, and mint had good antifungal effect at a concentration of 0.25%. The inhibition rate against the four pathogenic fungi reached more than 78.00%, whereas the compound essential oils had lower antibacterial activity and higher antifungal activity. Specifically, the compound essential oil prepared using 0.12% cinnamon and mint had antifungal rates of 100.00%, 99.43%, 98.35%, and 95.01% against the four pathogenic fungi respectively. In addition, the mint essential oil significantly enhanced the antifungal effect of the compound essential oil. Thus, the combination of natural essential oils can effectively inhibit the growth of several common pathogenic fungi during the storage of the 'Guichang' kiwifruit. These results highlight the need for prevention and control measures against harmful microorganisms.
