Tea Active Ingredients: The Bacteriostatic Activity Against Erwinia amylovora and Stability

doi:10.11924/j.issn.1000-6850.casb2021-0953

Abstract

Abstract:

The aims are to study the bacteriostatic activity of tea active ingredients against Erwinia amylovora and their stability, and to provide a basis for disease control in field. The bacteriostatic activity of tea extracts against E. amylovora and the minimum inhibitory concentration (MIC) were determined by punch method, and the effects of temperature, pH and UV irradiation on the bacteriostatic activity and stability of green tea extract tea polyphenols were further studied. The results showed that the bacteriostatic activity of tea polyphenols was higher than that of chitosan oligosaccharides, tea saponin had no bacteriostatic activity, and MIC of green tea extract tea polyphenols was 40 mg/mL. The bacteriostatic activity of green tea extract tea polyphenols remained stable at 10-60°C, but it was decreased slightly after being treated at 80-100°C. The bacteriostatic activity was increased at pH 2, and the bacteriostatic activity was decreased under alkaline condition. The bacteriostatic activity was decreased with the increase of irradiation time after UV treatment for 10-50 min. Tea active substances had certain bacteriostatic activity against E. amylovora, and green tea extract tea polyphenols had stable bacteriostatic activity and could be used as a natural pesticide control E. amylovora of pear.

Key words: tea, tea active ingredients, Erwinia amylovora, the minimum inhibitory concentration (MIC), bacteriostatic activity, stability

CLC Number:

S432.4

RONG Hua, LIU Long, GUO Qingyuan. Tea Active Ingredients: The Bacteriostatic Activity Against Erwinia amylovora and Stability[J]. Chinese Agricultural Science Bulletin, 2022, 38(24): 118-123.

Figures/Tables 8

References 30

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