摘要
桔梅奇酵母是分离自柑橘果园叶面的新种酵母,可有效控制柑橘果实采后青霉病、绿霉病和酸腐病,前景广阔且可替代化学杀菌剂。但生物防治剂效果不稳定、生防作用机制不明确等因素导致拮抗酵母商业化应用的成功率较低。因此开发货架期较长且防治效果稳定的拮抗酵母生物制剂是实现桔梅奇酵母商业化的关键。该研究以桔梅奇酵母为研究对象,制备以桔梅奇酵母为主要活性成分的液体制剂,并探究制剂对柑橘果实采后主要病害的控制效果。结果表明:经单因素试验和响应面优化试验得到的保护剂配方:海藻糖19.74%、谷氨酸钠1.05%、吐温804.24%、脯氨酸1.11%对酵母的保护效果最好,酵母存活率可从5.02%提高到54.96%。贮藏稳定性试验表明,当温度低于10℃时,在贮藏30 d后酵母存活率仍大于60%,适当降低温度有利于延长制剂的货架期。离体试验发现,与新鲜酵母相比,液体制剂对柑橘采后病原菌的抑制作用无显著变化(P>0.05),抑菌圈可达到12 mm以上。在柑橘果实上能够有效控制柑橘果实采后青霉病、绿霉病、酸腐病和炭疽病,可将发病率降低25.00%~48.33%。综上,对桔梅奇酵母进行制剂化处理后能够有效保留其细胞活力和生防效力,以桔梅奇酵母为主要活性成分制备的液体制剂对柑橘采后病害具有良好的控制效果。
Antagonistic yeast has widely expected to replace chemical fungicides,serving as an effective biological agent to control postharvest diseases of citrus.Metschnikowia citriensis,a new species of Metschnikowia spp,isolated from citrus leaves and identified laboratory,was efficient to control postharvest green mold and sour rot caused by Penicillium digitatum and Geotrichum citri-aurantii on citrus fruit,indicating great application and development value.However,the unstable effect of biocontrol agents and the unclear mechanism of biocontrol have led to a low success rate of commercial application of antagonistic yeast.Therefore,it is highly urgent to develop the antagonistic yeast biological agents with long shelf life and stable control effect for the commercialization of M.citriensis.In this study,an attempt was made to explore the preparation of liquid bioformulation with M.citriensis as the main active ingredient.Single factor and response surface tests were carried out to optimize the formulation of the protective agent for liquid bioformulation.An in vitro and in vivo test was also conducted to further evaluate the control effect of formulation on the main postharvest diseases of citrus fruits,particularly for the application of liquid preparation.The results showed that four protective agents were screened via a single factor test,including trehalose,sodium glutamate,Tween 80,and proline.The formula of the protective agent was selected:trehalose 19.74%,sodium glutamate 1.05%,Tween 804.24%,proline 1.11%,where the best protective effect on M.citriensis,and the survival rate of yeast increased from 5.02%to 54.96%.The storage stability of liquid bioformulation showed that the survival rate of M.citriensis was still more than 60%after 30 days of storage when the temperature was lower than 10℃.More importantly,the shelf life of preparation reached more than 90 days,when the storage temperature was-20℃.As such,a relatively low storage temperature was beneficial to the longer shelf life of bioformulation.In vit
作者
陈力维
张鸿雁
邓丽莉
曾凯芳
Chen Liwei;Zhang Hongyan;Deng Lili;Zeng Kaifang(College of Food Science,Southwest University,Chongqing 400715,China;Food Storage and Logistics Research Center,Southwest University,Chongqing 400715,China;National Citrus Engineering Research Center,Chongqing 400712,China)
出处
《农业工程学报》
EI
CAS
CSCD
北大核心
2021年第18期299-306,共8页
Transactions of the Chinese Society of Agricultural Engineering
基金
重庆市技术创新与应用发展专项重点项目(cstc2019jscx-dxwtBX0027)。
关键词
农产品
采后病害
桔梅奇酵母
柑橘
生物防治
Agricultural products
postharvest disease
Metschnikowia citriensis
citrus
biological control
