CAJ | 학술논문

为进一步明确肉桂精油的农用抑菌活性，采用菌丝生长速率法、孢子萌发法和活体组织法系统测试了其对番茄灰霉病菌、苹果青霉病菌、番茄茎枯病菌和黄瓜镰刀菌4种重要果蔬病原真菌的抑菌活性。结果表明，肉桂精油对番茄灰霉病菌的抑制效果较好。离体活性测试中，肉桂精油对4种供试菌菌丝生长的抑制中浓度（EC50）分别为272.17、324.78、316.24、326.95 mg/L；对4种供试菌孢子萌发的EC50分别为196.01、273.52、390.44、311.23 mg/L。果实针刺法试验结果表明，在10 g/L处理剂量下，肉桂精油对番茄灰霉病的治疗作用和保护作用分别为64.16%和34.90%（3 d），保护作用与对照药剂1 g/L腐霉利无显著差异。
위진일보명학육계정유적농용억균활성，채용균사생장속솔법、포자맹발법화활체조직법계통측시료기대번가회매병균、평과청매병균、번가경고병균화황과렴도균4충중요과소병원진균적억균활성。결과표명，육계정유대번가회매병균적억제효과교호。리체활성측시중，육계정유대4충공시균균사생장적억제중농도（EC50）분별위272.17、324.78、316.24、326.95 mg/L；대4충공시균포자맹발적EC50분별위196.01、273.52、390.44、311.23 mg/L。과실침자법시험결과표명，재10 g/L처리제량하，육계정유대번가회매병적치료작용화보호작용분별위64.16%화34.90%（3 d），보호작용여대조약제1 g/L부매리무현저차이。
To clarify the potential application of cinnamon essential oil as a botanical fungicide, its antifungal activities against four important pathogenic fungi from vegetables and fruits were tested in vitro and in vivo. The results indicated that the mycelial growths of Botrytis cinerea, Penicillium expansum, Ahernaria alternate and Fusarium oxysporum f. sp. cucumaium were inhibited to varying degrees by cinnamon oil and the EC50 values were 272.17, 324.78, 316.24 and 326.95 mg/L, respectively. In addition, the cinnamon oil could inhibit the spore germination of B. cinerea, P. expansum, A. alternate and F. oxysporum, and the corresponding EC50 values were 196.01, 273.52, 390.44 and 311.23 mg/L. The protective and therapeutic efficacies of cinnamon oil against B. cinerea were 64.16%and 34.90%(3 d) on the tomato treated with 10 mg/mL concentration respectively. However, its protective efficacy was not significantly different with the control fungicide (procymidone) at 1 g/L.