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With the aim of obtaining a new type of green fungicide that is low-cost, safe and highly efficient, this study investigated the antibacterial activity of Cinnamon leaf essential oil and its feasibility as a quorum sensing inhibitor (QSI), and explored its biocontrol effect on bacterial soft rot disease. In this study, the chemical composition of Cinnamon leaf essential oil was analyzed by gas chromatography-mass spectrometry (GC-MS), and the effect of Cinnamon leaf essential oil on the biological control of bacterial soft rot disease was studied, and the effect of Cinnamon leaf essential oil on inhibiting the soft rot pathogen Dickeya fangzhongdai Onc5 quorum sensing system was determined. It was indicated that a total of 16 major constituents were identified in Cinnamon essential oil and the main components were isopropyl palmitate (52.15%), cinnamaldehyde (23.02%) and isopropyl myristic acid (18.80%). Broad-spectrum antibacterial tests showed that the Cinnamon essential oil extracted from leaves had a significant inhibitory effect on five types of bacteria, including Chromobacterum violaceum ATCC31532, Pectobacterium carotovorum subsp. carotovorum, Escherichia coli ATCC25922, Serratia marcescens H30, and D. fangzhongdai Onc5. The minimum inhibitory concentration (MIC) of Cinnamon essential oil against the soft rot pathogen Onc5 was determined to be 2.5‰. Without affecting the normal growth of D. fangzhongdai Onc5, Cinnamon essential oil could weaken its flagellar motility and the release of PCWDEs, controlled the swimming and swarming of D. fangzhongdai Onc5, and effectively inhibited the soft rot pathogen. At sub-inhibitory concentrations (1/2MIC and 1/4MIC), Cinnamon essential oil was able to inhibit the activity of the plant cell wall degrading enzymes (Cel, Pel, Prt) of D. fangzhongdai Onc5, thereby limiting the ability of pathogen to invade plant cells. In order to further verify the antibacterial effect of Cinnamon essential oil, D. fangzhongdai Onc5 treated with 1/2MIC Cinnamon essential oil was inoculated on carrots, cabbage, potatoes and white radishes, and the results revealed that the pathogenicity of the bacterial liquid attenuated significantly. The research found that Cinnamon leaf essential oil exerts antibacterial effects by reducing the secretion activity of extracellular degrading enzymes and flagellar motility of D. fangzhongdai Onc5, thereby influencing its quorum sensing system. It has application prospects employed to control postharvest soft rot in fruits and vegetables as biological means, providing theoretical basis and technical support for the preservation of agricultural products and the green prevention and control of diseases.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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