Identifying natural volatile compounds that control gray mold (Botrytis cinerea) during postharvest storage of strawberry, blackberry, and grape.

摘要

Botrytis-inoculated fruits were treated with 3 levels of naturally occurring volatile compounds in capped bottles and rated for Botrytis development and evidence of phytotoxicity during 7 days of storage at 2deg C followed by 3-6 days at 22degree C for strawberries (cultivars Tribute and Chandler) or 7 days at 15degree C for blackberries and grapes. Hexanal, 1-hexanol, (E)-2-hexen-1-ol, (Z)-6-nonenal, (E)-3-nonen-2-one, methyl salicylate and methyl benzoate exhibited potential as postharvest fumigants for control of Botrytis on strawberries at the lowest levels tested (2-12μl); several of the compounds caused phytotoxic responses within 6-10 days. Ten compounds were evaluated on blackberries and grapes. While nearly all the compounds inhibited Botrytis at all 3 test levels, none caused the phytotoxic responses seen with strawberries. Strawberries, blackberries and grapes metabolized (E)-2-hexenal with reduction of the aldehyde to an alcohol and saturation of the C=C double bond adjacent to the carbonyl, but strawberries yielded more esters as major products.