摘要
为确定蜜橘果实酸腐病的致病菌及膜醭毕赤酵母、水杨酸和壳寡糖对蜜橘果实采后酸腐病的控制效果,从自然发病的蜜橘果实上分离出一株致病真菌,通过形态学特征、rDNA-ITS分析以及致病性检测,发现该真菌为蜜橘白地霉(Geotrichum candidum)。离体实验发现2.5 mmol/L水杨酸、质量分数1.5%壳寡糖处理能够抑制白地霉孢子萌发和菌丝的生长,膜醭毕赤酵母产生的挥发性物质能够抑制白地霉菌丝的生长。果实上的实验结果表明,1×10~8 CFU/m L膜醭毕赤酵母、2.5 mmol/L水杨酸、1.5%壳寡糖同孔接种和异孔接种处理均能够有效抑制蜜橘果实酸腐病的发病率和病斑直径的上升,其中同孔处理膜醭毕赤酵母效果最好,异孔处理水杨酸效果最好。
This investigation aimed to identify the sour rot pathogen of satsuma mandarin and to test the effect of Pichia membranaefaciens,salicylic acid and chitosan oligosaccharide in controlling this pathogen.We isolated a fungal pathogen from naturally infected citrus fruits and identified it as Geotrichum candidum on the basis of morphological characteristics,rDNA-ITS sequence analysis and pathogenicity.In addition,2.5mmol/L salicylic acid and1.5%chitosan oligosaccharide could significantly inhibit the germination and mycelial growth of G.candidum under detached conditions.The volatile substances of P.membranaefaciens could inhibit the mycelial growth of G.candidum.Similarly,1×108CFU/mL P.membranaefaciens,2.5mmol/L salicylic acid and1.5%chitosan oligosaccharide treatment of the same and different wounds could control sour rot incidence and lesion diameter,especially P.membranaefaciens and salicylic acid through inoculation on the same wounds and different wounds,respectively.
作者
赵一洁
唐毅
王威浩
姚世响
邓丽莉
曾凯芳
ZHAO Yijie;TANG Yi;WANG Weihao;YAO Shixiang;DENG Lili;ZENG Kaifang(College of Food Science, Southwest University, Chongqing 400715, China;Chongqing Engineering Research Center of Regional Food, Chongqing 400715, China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2017年第7期230-237,共8页
Food Science
基金
"十二五"国家科技支撑计划项目(2015BAD16B07)
中央高校基本科研业务费专项(XDJK2016E111)
国家自然科学基金面上项目(31271958)
关键词
蜜橘
酸腐病
膜醭毕赤酵母
水杨酸
壳寡糖
satsuma mandarin
sour rot
Pichia membranaefaciens
salicylic acid
chitosan oligosaccharide
