Volatile Compounds from Raspberry and Strawberry Fruit Inhibit Postharvest Decay Fungi

作者：Steven F. Vaughn, Gayland F. Spencer, Baruch S. Shasha · 发表于：Journal of Food Science · 年份：1993 · DOI：10.1111/j.1365-2621.1993.tb09360.x · 被引用次数：117 · 研究领域：Postharvest Quality and Shelf Life Management、Plant Pathogens and Fungal Diseases、Phytochemicals and Antioxidant Activities

ABSTRACT Fifteen volatiles released by red raspberries and strawberries during ripening were analyzed for the inhibition of postharvest decay fungi. Five compounds completely inhibited all fungi directly on fruit at 0.4 μL/mL., Of these, benzaldehyde at 0.04 μL/mL completely inhibited isolated cultures of Alternaria altemata, Botrytis cinerea , and Col‐Ietotrichum gloeosporioides , while 1‐hexanol, E ‐2‐hexenal and 2‐non‐anone inhibited all three fungal species at 0.1 μL/mL. When added directly to media, 0.1% (v/v) benzaldehyde or E ‐2‐hexenal inhibited all three species. Starch encapsulated 2‐nonanone reduced fungal decay of raspberries and strawberries in enclosed containers after 7 days at 10°C.