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Preservation activity of Artemisia essential oils and a monomer in treating pepper bacterium and fungus diseases
Author(s) -
Ling Lijun,
Feng Shenglai,
Tu Yixin,
Yang Caiyun,
Jiang Kunling,
Ma Wenxia,
Zhao Yunhua,
Lu Lu,
Chen Xuelin
Publication year - 2021
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.15501
Subject(s) - artemisia , artemisia annua , essential oil , pepper , minimum bactericidal concentration , scoparia , postharvest , traditional medicine , botany , horticulture , food science , antibacterial activity , biology , chemistry , bacteria , medicine , artemisinin , genetics , malaria , immunology , plasmodium falciparum
Thirteen micro‐organic strains were isolated from rotten pepper fruits, and four kinds of bacterium and two kinds of fungus were identified as the postharvest pathogens through Koch's postulates and ITS, 16S sequences. Five plant‐sourced essential oils and a monomer, 1, 8‐cineole, were used for in vitro bacteriostatic activity test, and results showed that Artemisia scoparia , Artemisia annua and 1,8‐cineole had strong antibacterial activity and were suitable for follow‐up fresh‐keeping experiments. The minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC), and EC 50 values of the material to bacteria were between 1.25–15.00 and 5.38–26.25 μg/ml. The physiological results of prevention and treatment in vivo showed that the treatment of Artemisia plant oil and monomer to pepper can make them preserved better after harvesting, but to date, various materials treat the peppers after harvesting, showed that A . scoparia oil is the most effective material for the preservation of peppers after harvesting. Novelty impact statement Artemisia essential oil and 1,8‐cineole have a strong antibacterial activity. Artemisia essential oil has a great application prospect for postharvest preservation of peppers. Artemisia scoparia essential oil and 1,8‐cineole can protect pepper from the loss of physiological indexes.