以樱桃番茄(Solanum lycopersicum var. cerasiforme)为试材，利用rDNA-ITS扩增测序技术鉴定自然发病番茄果实中分离的8种形态特征相异的菌株，并分析肉桂精油对采后病菌的抑菌效果和抑菌成分。结果表明，采后病原菌可归为5大类：枝孢属、青霉属、链格孢属、灰葡萄属和聚端孢属；肉桂精油表现出良好的抑菌效果，抑菌效果由强到弱为粉红单端孢菌、链格孢菌、扩展青霉菌、芽枝状枝孢菌、灰葡萄孢菌；抑菌圈试验中，粉红单端孢菌最为敏感，而芽枝状枝孢菌敏感度较弱；肉桂精油的75%成分具有抑菌作用。

In order to clarify the main pathogens during the preservation of tomato, rDNA-ITS protocol was applied to identify eight pathogens with different morphology isolated from Solanum lycopersicum var. cerasiforme fruits. The bacteriostatic effect of cinnamon essential oil on these post-harvest pathogens was studied by using direct contact in vitro and inhibition zone. The results were as followed: The eight pathogens could be divided into five categories: Cladosporium, Penicillium, Alternaria, Botrytis and Trichothecium. Cinnamon essential oil had a moderate bacteriostatic effect on these five clusters of pathogens. The inhibitory performances from strong to weak were Trichothecium roseum, Alternaria brassicae, Penicillium expansum, Cladosporium cladosporioides, Botrytis cinerea. In the experiment of sensitivity performances, the most sensitive pathogen was T. roseum, and the least sensitive one was C. cladosporioides. Using GC-MS analysis for cinnamon essential oil composition, 75% of the ingredients had antibacterial effect. The study of bacteriostatic experiment showed that cinnamon essential oil had promisingly bacteriostatic effect and could be used as a natural preservative for tomato after harvesting.