甜樱桃采后腐烂病原菌的分离与鉴定
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摘要
为了研究山西省甜樱桃果实采后贮藏过程中的病原菌,本文对低温贮藏过程中发生腐烂的甜樱桃果实的病原菌进行分离纯化。在形态学基础上,结合基因序列分析,对分离获得的2株病原真菌YTA、YTB进行鉴定。YTA和YTB利用真菌通用引物ITS序列进行PCR扩增,将测序所得的基因序列与NCBI的GenBank进行同源序列比对,确定甜樱桃病原菌的生物学分类。结果表明:病原菌YTA为草酸青霉(Penicillium oxalicum),YTB为葡萄孢属(Botrytis sp.),将其重新回接到甜樱桃上,均能引起甜樱桃腐烂。草酸青霉(Penicillium oxalicum),葡萄孢属(Botrytis sp.)均是造成山西省甜樱桃采后腐烂的病原菌。
In order to investigate the pathogens of sweet cherry fruit during storage in Shanxi province,the pathogens from rottensweet cherry fruit during cryopreservation were isolated and purified.On the basis of morphology,combined with gene sequence analysis,the two pathogenic fungi YTA and YTB were identified.The ITS sequences of pathogenic fungi YTA and YTB were obtained by PCR using universal primers for fungi.The sequence of the sequenced gene was aligned with the NCBI GenBank to determine the biological classification of the sweet cherry pathogen.The results showed that YTA was Penicillium oxalicum,YTB was Botrytis sp.,and sweet cherry inoculated with the two strains were decayed and showed the samesymptom,compared with naturally decayed sweet cherry. In summary,Penicillium oxalicum and Botrytis sp. were the pathogens causing postharvest decay of sweet cherry in Shanxi Province.
In order to investigate the pathogens of sweet cherry fruit during storage in Shanxi province,the pathogens from rottensweet cherry fruit during cryopreservation were isolated and purified.On the basis of morphology,combined with gene sequence analysis,the two pathogenic fungi YTA and YTB were identified.The ITS sequences of pathogenic fungi YTA and YTB were obtained by PCR using universal primers for fungi.The sequence of the sequenced gene was aligned with the NCBI GenBank to determine the biological classification of the sweet cherry pathogen.The results showed that YTA was Penicillium oxalicum,YTB was Botrytis sp.,and sweet cherry inoculated with the two strains were decayed and showed the samesymptom,compared with naturally decayed sweet cherry. In summary,Penicillium oxalicum and Botrytis sp. were the pathogens causing postharvest decay of sweet cherry in Shanxi Province.
引文
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[5]刘红霞,郑玮,李俞涛,等.东北三省及内蒙古自治区甜樱桃栽培区划调查研究[J].果树学报,2014(1):191-196.
[6]焦中高,刘杰超,刘慧,等.短波紫外线辐照处理对采后甜樱桃果实营养品质和抗氧化活性的影响[J].中国食品学报,2017,17(1):170-178.
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[11]陈秋芳,梁艳霞,张红娟,等.樱桃根腐病病原鉴定及其生物学特性研究[J].山西农业大学学报,2016,36(1):15-19.
[12]张鹏鹏,李园园,刘露,等.大樱桃溃疡病病原菌的分离纯化和鉴定[J].江苏农业科学,2016,44(11):145-148.
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[14]田亚晨,贡汉生,赵珊,等.烟台地区引起甜樱桃采后腐烂霉菌的分离鉴定[J].食品科学,2017,38(22):28-33.
[15]Agrimonti C,Marmiroli N.PCR analysis of experimental and commercial wines by means of nuclear and chloroplast SSRs[J].European Food Research and Technology,2018,244(12):2127-2140.
[16]杜小琴,何靖柳,秦文,等.甜樱桃果实采后病原菌及植物精油对其抑制效果研究进展[J].食品工业科技,2015,36(21):368-371.
[17]倪世杰.不同冷藏保鲜处理对甜樱桃贮藏防腐效果研究[D].泰安:山东农业大学,2018.
[18]徐成楠,迟福梅,冀志蕊,等.甜樱桃细菌性果斑病病原菌的分离与鉴定研究[J].中国南方果树,2017,46(4):6-9.
[19]张先富,相立,王艳芳,等.草酸青霉A1菌株的鉴定及对苹果4种镰孢病菌的拮抗作用[J].园艺学报,2016,43(5):841-852.
[20]徐乐艺,张丽媛,郭宇欢,等.山梨酸盐与钙胁迫对甜樱桃灰霉病抗性的诱导作用[J].食品科学,2017,39(15):219-224.
[21]邵雪.大连市金州新区温室大樱桃主要病虫害的发生与防治[J].现代农业科技,2013(21):157-158.
[22]徐乐艺.钙与山梨酸钾处理对甜樱桃灰霉病的抑制及贮藏效果研究[D].杨凌:西北农林科技大学,2017.
[2]杜小琴,李杰,秦文,等.甜樱桃果实采后病原菌的分离鉴定及其生物学特性研究[J].食品工业科技,2015,36(18):197-202.
[3]于亚军,代汉萍,李宝江,等.世界樱桃育种进展[J].果树学报,2003,20(2):135-139.
[4]王少敏,王家喜,王江勇.甜樱桃新品种-红宝石的选育[J].果树学报,2009,26(1):123-124.
[5]刘红霞,郑玮,李俞涛,等.东北三省及内蒙古自治区甜樱桃栽培区划调查研究[J].果树学报,2014(1):191-196.
[6]焦中高,刘杰超,刘慧,等.短波紫外线辐照处理对采后甜樱桃果实营养品质和抗氧化活性的影响[J].中国食品学报,2017,17(1):170-178.
[7]Yoo K M,Mohamad A F,Lee H J,et al. Antiproliferative effects of cherry juice and wine in Chinese hamster lung fibroblast cells and their phenolic constituents and antioxidants activities[J]. Food Chemistry,2010,123(3):734-740.
[8]Yilmaz K,Ercilsi S,Zengin Y,et al. Preliminary characterisation of Cornelian cherry(Cornus mas L.)genotypes for their physico-chemical propertie[J]. Food Chemistry,2009,114(2):408-412.
[9]张娜,关文强,阎瑞香,等.甜樱桃果实采后致病菌的分离及定性分析[J].中国农学通报,2012,28(13):190-194.
[10]杨娟侠.二氧化氯对甜樱桃“红灯”和“布鲁克斯”贮藏保鲜效果研究[D].泰安:山东农业大学,2011.
[11]陈秋芳,梁艳霞,张红娟,等.樱桃根腐病病原鉴定及其生物学特性研究[J].山西农业大学学报,2016,36(1):15-19.
[12]张鹏鹏,李园园,刘露,等.大樱桃溃疡病病原菌的分离纯化和鉴定[J].江苏农业科学,2016,44(11):145-148.
[13]刘保友,张伟,栾炳辉,等.大樱桃褐斑病病原菌鉴定与田间流行动态研究[J].果树学报,2012,29(4):634-637.
[14]田亚晨,贡汉生,赵珊,等.烟台地区引起甜樱桃采后腐烂霉菌的分离鉴定[J].食品科学,2017,38(22):28-33.
[15]Agrimonti C,Marmiroli N.PCR analysis of experimental and commercial wines by means of nuclear and chloroplast SSRs[J].European Food Research and Technology,2018,244(12):2127-2140.
[16]杜小琴,何靖柳,秦文,等.甜樱桃果实采后病原菌及植物精油对其抑制效果研究进展[J].食品工业科技,2015,36(21):368-371.
[17]倪世杰.不同冷藏保鲜处理对甜樱桃贮藏防腐效果研究[D].泰安:山东农业大学,2018.
[18]徐成楠,迟福梅,冀志蕊,等.甜樱桃细菌性果斑病病原菌的分离与鉴定研究[J].中国南方果树,2017,46(4):6-9.
[19]张先富,相立,王艳芳,等.草酸青霉A1菌株的鉴定及对苹果4种镰孢病菌的拮抗作用[J].园艺学报,2016,43(5):841-852.
[20]徐乐艺,张丽媛,郭宇欢,等.山梨酸盐与钙胁迫对甜樱桃灰霉病抗性的诱导作用[J].食品科学,2017,39(15):219-224.
[21]邵雪.大连市金州新区温室大樱桃主要病虫害的发生与防治[J].现代农业科技,2013(21):157-158.
[22]徐乐艺.钙与山梨酸钾处理对甜樱桃灰霉病的抑制及贮藏效果研究[D].杨凌:西北农林科技大学,2017.