Volatile Organic Compounds from Fresh Tea Leaves and Their Fumigation Antifungal Activities on Fungal Pathogens of Tea Plants

ZHI Yanan; XU Yunfei; ZHU Mingxing; WANG Chunsheng; JIN Yinli; CHEN Lijun

doi:10.13305/j.cnki.jts.2021.03.005

PDF(1930 KB)

Journal of Tea Science ›› 2021, Vol. 41 ›› Issue (3) : 371-378. DOI: 10.13305/j.cnki.jts.2021.03.005

Volatile Organic Compounds from Fresh Tea Leaves and Their Fumigation Antifungal Activities on Fungal Pathogens of Tea Plants

ZHI Yanan^1,2, XU Yunfei¹, ZHU Mingxing¹, WANG Chunsheng^1,2, JIN Yinli^1,2, CHEN Lijun^1,2,*

Author information +

History +

Abstract

In order to determine the relationship between volatile organic compounds (VOCs) from fresh tea leaves and the main fungal pathogens of tea plants, the VOCs from fresh tea leaves were extracted and analyzed by HS-SPME-GC-MS. The fumigation antifungal activities of volatile monomers from fresh tea leaves against four fungal pathogens including Botryosphaeria dothidea, Colletotrichum camelliae, Colletotrichum gloeosporioides, Pestalotiopsis theae were also studied. The results show that 28 chemical compounds were found from VOCs of fresh tea leaves, and 19 of them were characterized, accounting for 94.405% of the total VOCs. The main chemical compounds were hexanoic acid, 3-hexenyl ester, (Z)-hexanoic acid-3-hexenyl ester (18.395%), leaf acetate (16.935%), ocimene (12.615%), and cis-3-hexenyl butyrate (11.210%). Cis-3-hexenyl butyrate exhibited strong fumigation antifungal effect on the four tested fungal pathogens, and the EC₅₀ were lower than 61.29 μL·L^-1. In conclusion, cis-3-hexenyl butyrate can be used as a potential fumigant control of tea diseases.

Key words

cis-3-hexenyl butyrate / antifungal activity / fresh tea leaves / fumigation / VOCs

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations

ZHI Yanan, XU Yunfei, ZHU Mingxing, WANG Chunsheng, JIN Yinli, CHEN Lijun. Volatile Organic Compounds from Fresh Tea Leaves and Their Fumigation Antifungal Activities on Fungal Pathogens of Tea Plants[J]. Journal of Tea Science. 2021, 41(3): 371-378 https://doi.org/10.13305/j.cnki.jts.2021.03.005

References

[1] 高宇, 孙晓玲, 金珊, 等. 绿叶挥发物及其生态功能研究进展[J]. 农学学报, 2012, 2(4): 11-23.
Gao Y, Sun X L, Jin S, et al.Advances in green leaf volatiles and its ecological functions[J]. Journal of Agriculture, 2012, 2(4): 11-23.
[2] Delory B M, Delaplace P, Fauconnier M L, et al.Root-emitted volatile organic compounds: can they mediate belowground plant-plant interactions?[J]. Plant and Soil, 2016, 402(1): 1-26.
[3] Zhang Z Q, Luo Z X, Gao Y, Bian L, et al.Volatile from non-host aromatic plants repel tea green leaf hopper Empoasca vitis[J]. Entomologia Experimentalis et Applicata, 2014, 153(2): 156-169.
[4] 王梦馨, 李辉仙, 武文竹, 等. 假眼小绿叶蝉对茶梢挥发物的行为反应[J]. 应用昆虫学报, 2016, 53(3): 507-515.
Wang M X, Li H X, Wu W Z, et al.Behavioral responses of Empoasca vitis Göthe to volatiles from tea shoots[J]. Chinese Journal of Applied Entomology, 2016, 53(3): 507-515.
[5] 黄安平, 韩宝瑜, 包小村. 茶刺蛾危害后茶树挥发性有机化合物释放变化[J]. 应用与环境生物学报, 2011, 17(6): 819-823.
Huang A P, Han B Y, Bao X C.Change in volatile organic compounds from Camellia sinensis (L.) O. Kuntze damaged by Iragoides fasciata Moore (Lepidoptera: Eucleidae)[J]. Chinese Journal of Applied and Environmental Biology, 2011, 17(6): 819-823.
[6] 陈宗懋, 许宁, 韩宝瑜, 等. 茶树-害虫-天敌间的化学信息联系[J]. 茶叶科学, 2003, 23(s1): 38-45.
Chen Z M, Xu N, Han B Y, et al.Chemical communication between tea plant-herbivore-natural enemies[J]. Journal of Tea Science, 2003, 23(s1): 38-45.
[7] 何培青, 柳海燕, 郝林华, 等. 植物挥发性物质与植物抗病防御反应[J]. 植物生理学通讯, 2005, 41(1): 105-110.
He P Q, Liu H Y, Hao L H, et al.Volatile organic compounds and plant defence against pathogenic disease[J]. Plant Physiology Communications, 2005, 41(1): 105-110.
[8] Frost C J, Appel H M, Carlson J E, et al.Within-plant signalling via volatiles overcomes vascular constraints on systemic signalling and primes responses against herbivores[J]. Ecology Letters, 2007, 10(6): 490-498.
[9] 戚丽, 吴慧平, 宛晓春, 等. 茶叶中游离态和键合态香气组分对茶云纹叶枯病致病菌的抑制作用[J]. 南京农业大学学报, 2008(1): 42-46.
Qi L, Wu H P, Wan X C, et al.Antifungal activitives of free and bound from aroma components in leaves of tea against Colletotrichum camelliae Massea[J]. Journal of Nanjing Agricultural University, 2008(1): 42-46.
[10] Zhang Z Z, Li Y B, Qi L, et al.Antifungal activity of major tea leaf volatile constituents toward Colletorichum camelliae Massea[J]. Journal of Agricultural and Food Chemistry, 2006(54): 3936-3940.
[11] 张春花, 单治国, 魏朝霞, 等. 茶饼病菌侵染对茶树挥发性物质的影响[J]. 茶叶科学, 2012, 32(4): 331-340.
Zhang C H, Shan Z G, Wei Z X, et al.Effects of Exobasidium vexans Massee infection on volatile components in tea plant (Camellia Sinensis var. assamica)[J]. Journal of Tea Science, 2012, 32(4): 331-340.
[12] 智亚楠, 陈月华, 陈平, 等. 蓝冰柏挥发油的化学组分及其抑菌活性分析[J]. 南方农业学报, 2018, 49(8): 1555-1560.
Zhi Y N, Chen Y H, Chen P, et al.Chemical constituents and antifungal activity of essential oil from Cupressus glabra ‘Blue Ice’[J]. Journal of Southern Agriculture, 2018, 49(8): 1555-1560.
[13] 陈利军, 智亚楠, 王国君, 等. 土荆芥果实挥发油的抑菌活性及其组分分析[J]. 河南农业科学, 2015, 44(1): 70-76.
Cheng L J, Zhi Y N, Wang G J, et al.Antifungal activity and chemical composition analysis of essential oil from fruit of Chenopodium ambrosioides L.[J]. Journal of Henan Agricultural Sciences, 2015, 44(1): 70-76.
[14] 陈利军, 智亚楠, 陈思宇, 等. 留兰香挥发油熏蒸抑菌活性研究[J]. 植物保护, 2019, 45(2): 75-80.
Cheng L J, Zhi Y N, Chen S Y, et al.Fumigant antifungal activities of essential oils from Mentha spicata[J]. Plant Protection, 2019, 45(2): 75-80.
[15] 陈利军, 陈月华, 周巍, 等. 河南鸡公山小鱼仙草挥发油的抑菌作用及组分分析[J]. 南方农业学报, 2016, 47(11): 1875-1879.
Cheng L J, Chen Y H, Zhou W, et al.Antifungal effect and chemical constituents of essential oil from Mosla dianthera in Jigong Mountain of Henan[J]. Journal of Southern Agriculture, 2016, 47(11): 1875-1879.
[16] Sellamuthu P S, Sivakumar D, Soundy P, et al.Essential oil vapours suppress the development of anthracnose and enhance defence related and antioxidant enzyme activities in avocado fruit[J]. Postharvest Biology and Technology, 2013, 81(3): 66-72.
[17] 巩卫琪, 穆宏磊, 郜海燕, 等. 香芹酚-β-环糊精包合物的制备及其抑菌效果[J]. 中国食品学报, 2015, 15(3): 114-119.
Gong W Q, Mu H L, Gao H Y, et al.Preparation of carvacrol-β-cyclodextrin inclusion complex and its antimicrobial activity[J]. Journal of Chinese Institute of Food Science and Technology, 2015, 15(3): 114-119.
[18] 安永学, 董芳. 5%香芹酚对辣椒白粉病的防治效果[J]. 兰州交通大学学报, 2016, 35(4): 162-164.
An Y X, Dong F.Control effect of 5% carvacrol SL on powdery mildew of pepper[J]. Journal of Lanzhou Jiaotong University, 2016, 35(4): 162-164.
[19] Zhou D, Wang Z, Li M, et al.Carvacrol and eugenol effectively inhibit Rhizopus stolonifer and control postharvest soft rot decay in peaches[J]. Journal of Applied Microbiology, 2018, 124(1): 166-178.
[20] 杨波, 王卉, 孙宏元, 等. 香芹酚包合物对莲雾采后保鲜效果的研究[J]. 食品工业, 2016, 37(7): 47-50.
Yang B, Wang H, Sun H Y, et al.Study on the effect of carvacrol inclusion complex on the preservation of postharvest wax-apple (Syzygium samarangense)[J]. The Food Industry, 2016, 37(7): 47-50.
[21] 中国农药信息网. 农药登记数据[DB/OL]. http://www.chinapesticide.org.cn/hysj/index.jhtml. China
Pesticide Information Network. Pesticide registration data [DB/OL]. http://www.chinapesticide.org.cn/hysj/index.jhtml.
[22] Zhao C X, Liang Y Z, Li X N.Study on chemical constituents and antibacterial activity of volatile oil from clove[J]. Natural Product Research and Development, 2006, 18(3): 381-385.
[23] 王润贤, 谢福灿, 曹仁勇, 等. 春秋季节不同品种茶鲜叶芳香物质成分分析[J]. 山西农业大学学报(自然科学版), 2012, 32(6): 517-525.
Wang R X, Xie F C, Cao R Y, et al.Analysis on the aroma components in fresh leaves of different varieties of teas in spring and autumn[J]. Journal of Shanxi Agricultural University (Nature Science Edition), 2012, 32(6): 517-525.
[24] 朱荫, 邵晨阳, 张悦, 等. 不同茶树品种龙井茶香气成分差异分析[J]. 食品工业科技, 2018, 39(23): 241-246, 254.
Zhu Y, Shao C Y, Zhang Y, et al.Comparison of differences in aroma constituents of Longjing tea produced from different tea germplasms[J]. Science and Technology of Food Industry, 2018, 39(23): 241-246, 254.
[25] 龙立梅, 宋沙沙, 李柰, 等. 3种名优绿茶特征香气成分的比较及种类判别分析[J]. 食品科学, 2015, 36(2): 114-119.
Long L M, Song S S, Li N, et al.Comparisons of characteristic aroma components and cultivar discriminant analysis of three varieties of famous green tea[J]. Food Science, 2015, 36(2): 114-119.