Antifungal Activity of Volatile Compounds Produced by an Edible Mushroom Hypsizygus marmoreus against Phytopathogenic Fungi

摘要

Volatile compounds with antifungal activity produced by edible mushrooms have potential as biological control agents to combat fungal diseases and reduce fungicide use in agriculture. Here we investigated the antifungal activity of volatile compounds produced by the edible mushroom Hypsizygus marmoreus (TUFC 11906) against eight phytopathogenic fungi. The results showed that volatile compounds from the mycelia and culture filtrates (CFs) of H.marmoreus had antifungal activity against some phytopathogenic fungi. Among them, the mycelial growth and conidial germination of Alternaria brassicicola were significantly inhibited by 60 and 100%, respectively. Moreover, the volatile compounds from CFs inhibited the lesion formation of A.brassicicola on detached cabbage leaves by 94%. The volatile compounds had higher antifungal activity against A.brassicicola than other fungi. With the removal of the volatile compounds from conidia of A.brassicicola, the conidia began to germinate, which indicates fungistatic activity of the compounds. The volatile compounds were isolated from the CFs of H.marmoreus, and the major volatile compound with antifungal activity was estimated to be 2-methylpropanoic acid 2,2-dimethyl-1-(2-hydroxy-1-methylethyl)propyl ester. As the volatile compound produced by H.marmoreus is a product of an edible mushroom and has fungistatic activity against some phytopathogenic fungi, especially A.brassicicola, it may be possible to use the compounds as a novel safe agent for protecting crops in the field and during storage.