Abstract

In order to develop natural antistaling agent for Morchella preservation, reduce environmental pollution problems. In this experiment, the fungus pathogenic fungi were isolated and identified, and the antibacterial activity of the pathogen was determined by using 30 plant essential oils. The results showed that the fungal strain YDJ-S was isolated from the naturally occurring Morchella, belonging to the Fusarium proliferatum, which showed obvious pathogenicity. In vitro antibacterial experiments of essential oils show that in 30 kinds of essential oils, five essential oils of Basil, Cinnamon, Litsea cubeba, Clove and Garlic have obvious inhibitory effect on strain YDJ-S, and the inhibition rate is 100% at 1000 μl/L. Basil essential oil has the most obvious inhibitory effect on the minimum inhibitory concentration and minimum bactericidal concentration of strain YDJ-S, the minimum inhibitory concentration is 250 μl/L, and the minimum bactericidal concentration is 1000 μl/L, to lay the theoretical foundation for further research.

Highlights

  • Morchella (Morchella esculenta L.) is commonly known as sheep belly, lamb belly mushroom, is recognized as a valuable edible mushroom in the world [1]

  • The infection of pathogenic microorganisms is the main cause of post-harvest decay, and fungi are the main causative pathogens of fruits and vegetables after harvest

  • One of the microorganisms isolated from the site of the Morchella is consistent with the original inoculated microorganism

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Summary

Introduction

Morchella (Morchella esculenta L.) is commonly known as sheep belly, lamb belly mushroom, is recognized as a valuable edible mushroom in the world [1]. It is rich in a variety of biologically active ingredients, and its texture is crisp and delicious, so it is loved by people [2,3]. Morchella has great value in medicines and health foods, and has immunomodulatory [4] and antioxidant activities [5], so the demand is increasing. Reducing the rot of postharvest lesions of Morchella and prolonging its storage period and shelf life is an urgent problem to be solved

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