蓝莓采后灰霉病病原鉴定及肉桂皮精油对其抑制作用
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摘要
为明确山东泰安本地蓝莓采后果实灰霉病及肉桂精油对其的抑菌效果,本研究从自然发病的蓝莓果实上分离菌株,采用传统真菌形态学、r DNA-ITS序列分析,结合构建系统进化发育树进行鉴定,并通过体外熏蒸抑菌试验研究肉桂精油的抑菌效果。结果表明,该病原菌为灰葡萄孢霉(Botrytis cinerea)。肉桂皮精油对灰葡萄孢霉(Botrytis cinerea)的最低抑菌浓度MIC及最小杀菌浓度MFC分别为0.03μL·mL~(-1)和0.09μL·mL~(-1)。
The study was aimed to identify gray mold rot pathogen in postharvest blueberry, in Taian, Shandong province and the antifungal effect of cinnamon oil. Based on traditional morphological identification method, rDNA-Internal transcribed spacer(ITS) analysis and phylogenetic tree, the strain was identified as Botrytis cinerea. Cinnamon bark oil exhibited obvious antifungal effect on Botrytis cinerea, and the MIC and MFC were 0.03 μL·mL~(-1) and 0.06 μL·m L~(-1), respectively.
The study was aimed to identify gray mold rot pathogen in postharvest blueberry, in Taian, Shandong province and the antifungal effect of cinnamon oil. Based on traditional morphological identification method, rDNA-Internal transcribed spacer(ITS) analysis and phylogenetic tree, the strain was identified as Botrytis cinerea. Cinnamon bark oil exhibited obvious antifungal effect on Botrytis cinerea, and the MIC and MFC were 0.03 μL·mL~(-1) and 0.06 μL·m L~(-1), respectively.
引文
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[10]张娜娜,张辉,马丽,等.肉桂醛对番茄采后灰霉病的抑制作用及其对品质的影响[J].食品科学,2014,35(14):251-255.
[11]柳风,詹儒林,何衍彪,等.抑菌物质肉桂醛防治杧果炭疽病机制研究[J].果树学报,2011,28(4):651-656.
[12]解淑慧,邵兴锋,王可,等.柑橘采后腐烂主要致病菌的分离鉴定及丁香精油对其抑制作用研究[J].果树学报,2013,30(1):134-139,181.
[13]陈倩茹,徐仕翔,余挺,等.香茅精油体外和体内对樱桃番茄致病菌灰葡萄孢的抑制性研究[J].中国食品学报,2014,14(10):49-54.
[14]施俊凤,孙常青,王潇冉,等.番茄采后病原鉴定及百里香精油生物活性研究[J].中国食品学报,2016,16(2):224-232.
[2]ZAFRA-STONE S,YASMIN T,BAGCHI M,et al.Berry anthocyanins as novel antioxidants in human health and disease prevention[J].Mol nutr food res,2007,51:675-683.
[3]PERKINS-VEAZIE P,COLLIN J K,HOWARD L.Blueberry fruit response to postharvest application of ultraviolet radiation[J].Postharvest biology and technology,2008,47(3):280-285.
[4]郑永华.高氧处理对蓝莓和草莓果实采后呼吸速率和乙烯释放速率的影响[J].园艺学报,2005,32(5):866-868.
[5]周福慧,姜爱丽,姬亚茹,等.纳他霉素对采后蓝莓果实灰霉病防治[J].食品工业科技,2018,39(8):257-260,317.
[6]戴启东,李广旭.蓝莓灰霉病病原鉴定和生物学特性研究[J].中国果树,2011(3):46-48.
[7]ODONNELL K,CIGELNIK E.Two divergent intragenomicór D NA ITS2 types within a monophyletic lineage of the fungus Fusarium are nonorthologous[J].Molecular phylogenetics and evolution,1997,7:103-116.
[8]MARMEISSE R,DEBAUD J C,CASSELTON L A.DNAprobes for species and strain identification in the ectomycorrhizal fungus Hebeloma[J].Mycological research,1992,96:161-165.
[9]吕明珠,于爽,朱恩俊.肉桂精油对红提葡萄保鲜效果的影响[J].食品科学,2016,37(6):272-277.
[10]张娜娜,张辉,马丽,等.肉桂醛对番茄采后灰霉病的抑制作用及其对品质的影响[J].食品科学,2014,35(14):251-255.
[11]柳风,詹儒林,何衍彪,等.抑菌物质肉桂醛防治杧果炭疽病机制研究[J].果树学报,2011,28(4):651-656.
[12]解淑慧,邵兴锋,王可,等.柑橘采后腐烂主要致病菌的分离鉴定及丁香精油对其抑制作用研究[J].果树学报,2013,30(1):134-139,181.
[13]陈倩茹,徐仕翔,余挺,等.香茅精油体外和体内对樱桃番茄致病菌灰葡萄孢的抑制性研究[J].中国食品学报,2014,14(10):49-54.
[14]施俊凤,孙常青,王潇冉,等.番茄采后病原鉴定及百里香精油生物活性研究[J].中国食品学报,2016,16(2):224-232.