Citrus polymethoxylated flavones can confer resistance against Phytophthora citrophthora, Penicillium digitatum, and Geotrichum species

被引：70

作者：

Del Río, JA ^{[1
]}

Arcas, MC ^{[1
]}

Benavente-García, O ^{[1
]}

Ortuño, A ^{[1
]}

机构：

[1] Univ Murcia, Fac Biol, Dept Biol Vegetal, E-30100 Murcia, Spain

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1998年 / 46卷 / 10期

关键词：

clementine; heptamethoxyflavone; nobiletin; quercetogetin; sinensetin; sour orange; sweet orange; tangeretin;

D O I：

10.1021/jf980229m

中图分类号：

S [农业科学];

学科分类号：

09 [农学];

摘要：

The polymethoxylated flavones observed in the essential oils of the byproducts of various Citrus fruits after industrial processing were as follows: sinensetin, nobiletin, and heptamethoxyflavone in clementine; sinensetin, quercetogetin, nobiletin, heptamethoxyflavone, and tangeretin in sour orange and sweet orange. Penicillium digitatum was totally inhibited (100%) by application of the polymethoxylated flavones present in the extracts from the clementine and sweet orange oils and 77% inhibited by those extracted from the sour orange oil. Phytophthora citrophthora was 100% inhibited by sour orange oil, 72% by clementine oil, and only 14% by sweet orange oil. Geotrichum sp. was more sensitive to the sour orange extract, being inhibited by similar to 57%, whereas clementine and sweet orange produced inhibition rates of 47 and 34%, respectively.

引用

页码：4423 / 4428

页数：6

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