石灰油乳液对水培嫩橡木莴苣种子萌发、抗菌和抗氧化性能的影响，以确保从农场到餐桌的安全,Journal of Food Safety

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石灰油乳液对水培嫩橡木莴苣种子萌发、抗菌和抗氧化性能的影响，以确保从农场到餐桌的安全
Journal of Food Safety ( IF 1.9 ) Pub Date : 2022-05-25 , DOI: 10.1111/jfs.12985
Prangthip Parichanon _{1,

2} , Athakorn Promwee ₁ , Sumethee Songsamoe _{1,

2} , Narumol Matan _{1,

2}

Affiliation

本研究旨在研究将生菜种子浸泡在 0（对照）、10、20、30、40 和 50 μl/ml 的石灰油乳液中，然后在水培种植园中生长的效果。在第 21 天收获婴儿莴苣后，所有生菜在接下来的 7 天内都保存在冰箱 (4 ± 2°C) 内。还研究了生菜的微生物质量和抗氧化特性。结果表明，虽然 10 μl/ml 的石灰油乳液对种子萌发没有影响，但它延缓了黑斑病霉菌的生长，并将小生菜黑斑病的发病率和严重程度降低了约 87.5%。链格孢菌的形态。和尾孢子虫sp。显示分生孢子破裂，菌丝干瘪受损，小生菜的真菌感染减少。此外，21 天后从处理过的小莴苣中鉴定出 α-松油醇 (~53%)，能够抑制霉菌的生长。关于婴儿生菜的微生物食用质量，嗜温菌（~3.0 log ₁₀ CFU/g）、嗜冷菌（~3.6 log ₁₀ CFU/g）、总大肠菌群（~1.3 log ₁₀ CFU/g）、总酵母菌和霉菌（~2.0 log ₁₀ CFU/g）和乳酸菌（~3.7 log ₁₀CFU/g) 在处理过的莴苣中显着降低。处理后的莴苣抗氧化能力高于对照，在不影响叶绿色和叶绿素含量的情况下保持稳定。这一发现对园艺至关重要，尤其是在水培蔬菜种植中。它可以应用于从农场到餐桌的食品安全。

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The effect of lime oil emulsion on seed germination, antimicrobial and antioxidant properties of hydroponic baby green oak lettuce for the assurance of safety from farm to fork

This study aimed to investigate the effect of soaking lettuce seeds in a lime oil emulsion at 0 (control), 10, 20, 30, 40, and 50 μl/ml before growing them in a hydroponic plantation. After harvesting baby lettuce at Day 21, all lettuce was kept inside the refrigerator (4 ± 2°C) for the next 7 days. The microbiological quality and the antioxidant properties of lettuce were also investigated. The results revealed that while lime oil emulsion at 10 μl/ml had no effect on seed germination, it delayed the growth of black spot molds and reduced the incidence and severity of black spot fungal disease in baby lettuce by around 87.5%. The morphology of Alternaria sp. and Cercospora sp. shows ruptured conidia and shriveled and damaged mycelium, with a decrease in fungal infection in baby lettuce. In addition, α-terpineol (~53%) was identified from treated baby lettuce after 21 days that was able to inhibit growth of molds. Regarding the microbial eating quality of baby lettuce, mesophiles (~3.0 log₁₀ CFU/g), psychrophiles (~3.6 log₁₀ CFU/g), total coliforms (~1.3 log₁₀ CFU/g), total yeast and mold (~2.0 log₁₀ CFU/g) and lactic acid bacteria (~3.7 log₁₀ CFU/g) were significantly reduced in the treated lettuce. The antioxidant capacity in the treated lettuce was higher than the control and maintained stability without affecting its leafy green color and chlorophyll content. This finding is critical for horticulture, particularly in hydroponic vegetable farming. It can be applied in food safety from farm to fork.

更新日期：2022-05-25

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