L-半胱氨酸处理对采后李果实褐腐菌的抑制作用
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摘要
为探究L-半胱氨酸对采后李果实褐腐菌的抑制作用,本实验通过离体实验探究不同质量浓度(1、10、100、1 000 mg/L)L-半胱氨酸对李果实褐腐菌Monilinia fructicola的抑制效果及可能的抑菌机制;采用损伤接种的方法评价L-半胱氨酸处理对李果实采后褐腐病的防治效果。结果表明:在所选的4个L-半胱氨酸处理质量浓度中,只有1 000 mg/L L-半胱氨酸处理与对照相比可以显著延缓褐腐菌孢子的萌发,抑制菌丝体的生长,增加褐腐菌菌丝体胞外电导率和核酸物质的释放量,破坏褐腐菌孢子细胞膜的完整性(P<0.05);且在果实损伤接种实验中,1 000 mg/L L-半胱氨酸处理可显著降低李果实的损伤接种发病率和病斑直径(P<0.05),而1、10、100 mg/L L-半胱氨酸处理对采后李果实褐腐病无明显控制效果。
The objective of this work was to investigate the inhibitory effect of L-cysteine on brown rot caused by Monilinia fructicola on postharvest plum fruit. We explored the in vitro inhibitory effect and possible mechanism of L-cysteine at various concentrations(1, 10, 100 and 1 000 mg/L) on M. fructicola, and we further explored its effect on the control of postharvest brown rot on plum fruit induced by stab inoculation. The results showed that only 1 000 mg/L L-cysteine treatment could significantly delay the spore germination, inhibit the mycelial growth of M. fructicola, increase the membrane permeability and the leakage of intracellular nucleic acid, and destroy the cell membrane integrity(P < 0.05).Moreover, L-cysteine treatment at 1 000 mg/L could reduce disease incidence and lesion diameter in wounded and inoculated plum fruit when compared with the control fruit(P < 0.05), while at the other concentrations it had no significant effectiveness against brown rot on postharvest plum fruit.
The objective of this work was to investigate the inhibitory effect of L-cysteine on brown rot caused by Monilinia fructicola on postharvest plum fruit. We explored the in vitro inhibitory effect and possible mechanism of L-cysteine at various concentrations(1, 10, 100 and 1 000 mg/L) on M. fructicola, and we further explored its effect on the control of postharvest brown rot on plum fruit induced by stab inoculation. The results showed that only 1 000 mg/L L-cysteine treatment could significantly delay the spore germination, inhibit the mycelial growth of M. fructicola, increase the membrane permeability and the leakage of intracellular nucleic acid, and destroy the cell membrane integrity(P < 0.05).Moreover, L-cysteine treatment at 1 000 mg/L could reduce disease incidence and lesion diameter in wounded and inoculated plum fruit when compared with the control fruit(P < 0.05), while at the other concentrations it had no significant effectiveness against brown rot on postharvest plum fruit.
引文
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[12]高荣侠.外源半胱氨酸和一氧化氮对黄瓜镉胁迫的缓解效应[D].泰安:山东农业大学,2013:27-29.DOI:10.7666/d.Y2303597.
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[14]赵一洁,唐毅,王威浩,等.蜜橘酸腐病病原菌的分离鉴定以及不同抑菌剂处理对其控制效果[J].食品科学,2017,38(7):230-237.DOI:10.7506/spkx1002-6630-201707037.
[15]ZHANG Zhanquan,QIN Guozheng,LI Boqiang,et al.Effect of cinnamic acid for controlling gray mold on table grape and its possible mechanisms of action[J].Current Microbiology,2015,71(3):396-402.DOI:10.1007/s00284-015-0863-1.
[16]WANG Wenjun,DENG Lili,YAO Shixiang,et al.Control of green and blue mold and sour rot in citrus fruits by the cationic antimicrobial peptide PAF56[J].Postharvest Biology&Technology,2018,136:132-138.DOI:10.1016/j.postharvbio.2017.10.015.
[17]TAO Nengguo,OUYANG Qiuli,JIA Lei.Citral inhibits mycelial growth of Penicillium italicum by a membrane damage mechanism[J].Food Control,2014,41:116-121.DOI:10.1016/j.foodcont.2014.01.010.
[18]OLMEDO G M,CERIONI L,GONZáLEZ M M,et al.Antifungal activity ofβ-carbolines on Penicillium digitatum,and Botrytis cinerea[J].Food Microbiology,2017,62:9-14.DOI:10.1016/j.fm.2016.09.011.
[19]WANG Liting,WU Hao,QIN Guozheng,et al.Chitosan disrupts Penicillium expansum and controls postharvest blue mold of jujube fruit[J].Food Control,2014,41:56-62.DOI:10.1016/j.foodcont.2013.12.028.
[20]杨佳丽.L-谷氨酸对果实抗性的诱导作用及其相关机理研究[D].杭州:浙江大学,2017:33-35.
[21]杨玲玉.壳聚(寡)糖的抑菌规律及对果实采后病害防治作用研究[D].青岛:中国海洋大学,2009:15-23.DOI:10.7666/d.y1501953.
[22]燕璐.体外条件下柠檬酸处理对T.roseum的抑制及部分机理[D].兰州:甘肃农业大学,2015:12-14.
[23]ZHANG C F,WANG J M,ZHANG J G,et al.Effects ofβ-aminobutyric acid on control of postharvest blue mould of apple fruit and its possible mechanisms of action[J].Postharvest Biology Technology,2011,61(2/3):145-151.DOI:10.1016/j.postharvbio.2011.02.008.
[24]王春梅,张杰,陈浩,等.天然化合物丁香酚对灰葡萄孢菌丝脂质过氧化和膜损伤的影响[J].农药学学报,2009,11(1):104-108.DOI:10.3969/j.issn.1008-7303.2009.01.018.
[25]欧阳秋丽,贾雷,陶能国.柠檬醛对指状青霉菌丝体膜脂过氧化的影响[J].食品科学,2016,37(23):32-37.DOI:10.7506/spkx1002-6630-201623006.
[26]吴建挺,张悦丽,张博,等.11种植物精油对6种植物病原真菌的抑菌活性研究[J].植物科学学报,2013,31(2):198-202.DOI:10.3724/SP.J.1142.2013.20198.
[27]朱茂山.番茄灰霉菌拮抗放线菌及抑菌活性物质研究[D].沈阳:沈阳农业大学,2014:86-87.DOI:10.3724/SP.J.1142.2013.20198.
[28]HELAL G A,SARHAN M M,ABU SHAHLA A N K,et al.Effects of Cymbopogon citratus L.essential oil on the growth,morphogenesis and aflatoxin production of Aspergillus flavus ML2-strain[J].Journal of Basic Microbiology,2007,47(1):5-15.DOI:10.1002/jobm.200610137.
[29]张猛,陈健,薛延丰,等.植物源化合物百里香酚对西瓜枯萎病菌的抑菌机制初探[J].江苏农业学报,2013,29(5):1019-1024.DOI:10.3969/j.issn.1000-4440.2013.05.015.
[30]欧阳秋丽,贾雷,陶能国,等.α-松油醇对意大利青霉的抑制作用[J].食品科学,2014,35(11):32-35.DOI:10.7506/spkx1002-6630-201411007.
[2]凡先芳,张婕,姚世响,等.1-MCP和戊唑醇处理对青脆李果实贮藏期病害和品质的影响[J].食品科学,2016,37(24):292-298.DOI:10.7506/spkx1002-6630-201624046.
[3]吴雪莹,王宝刚,曾凯芳.1-MCP处理对李果实采后生理和贮藏品质的影响[J].包装工程,2015,36(1):97-102.DOI:10.19554/j.cnki.1001-3563.2015.01.022.
[4]张婕,凡先芳,姚世响,等.李果实褐腐病病原菌产生细胞壁降解酶条件优化及其致病机理[J].食品科学,2017,38(20):12-19.DOI:10.7506/spkx1002-6630-201720003.
[5]ZHANG J,XIE J,ZHOU Y H,et al.Inhibitory effect of Pichia membranaefaciens,and Kloeckera apiculata,against Monilinia fructicola,and their biocontrol ability of brown rot in postharvest plum[J].Biological Control,2017,114:51-58.DOI:10.1016/j.biocontrol.2017.07.013.
[6]凡先芳,王宝刚,曾凯芳.采后果实褐腐病防治技术研究进展[J].食品工业科技,2015,36(12):390-394.DOI:10.13386/j.issn1002-0306.2015.12.074.
[7]罗朝喜.果树褐腐病的研究现状及其展望[J].植物病理学报,2017,47(2):145-153.DOI:10.13926/j.cnki.apps.000015.
[8]KARACA H,PéREZGAGO M B,TABERNER V,et al.Evaluating food additives as antifungal agents against Monilinia fructicola in vitro and in hydroxypropyl methylcellulose-lipid composite edible coatings for plums[J].International Journal of Food Microbiology,2014,179(21):72-79.DOI:10.1016/j.ijfoodmicro.2014.03.027.
[9]GON?ALVES F P,MARTINS M C,JUNIOR G J S,et al.Postharvest control of brown rot and Rhizopus rot in plums and nectarines using carnauba wax[J].Postharvest Biology&Technology,2010,58(3):211-217.DOI:10.1016/j.postharvbio.2010.08.004.
[10]GON?ALVES F P,MARTINS M C,JUNIOR G J S,et al.Postharvest control of brown rot and Rhizopus rot in plums and nectarines using carnauba wax[J].Postharvest Biology&Technology,2010,58(3):211-217.DOI:10.1016/j.postharvbio.2010.08.004.
[11]ALI S,KHAN A S,MALIK A U.Postharvest L-cysteine application delayed pericarp browning,suppressed lipid peroxidation and maintained antioxidative activities of litchi fruit[J].Postharvest Biology&Technology,2016,121:135-142.DOI:10.1016/j.postharvbio.2016.07.015.
[12]高荣侠.外源半胱氨酸和一氧化氮对黄瓜镉胁迫的缓解效应[D].泰安:山东农业大学,2013:27-29.DOI:10.7666/d.Y2303597.
[13]GENISEL M,ERDAL S,KIZILKAYA M.The mitigating effect of cysteine on growth inhibition in salt-stressed barley seeds is related to its own reducing capacity rather than its effects on antioxidant system[J].Plant Growth Regulation,2014,75(1):187-197.DOI:10.1007/s10725-014-9943-7.
[14]赵一洁,唐毅,王威浩,等.蜜橘酸腐病病原菌的分离鉴定以及不同抑菌剂处理对其控制效果[J].食品科学,2017,38(7):230-237.DOI:10.7506/spkx1002-6630-201707037.
[15]ZHANG Zhanquan,QIN Guozheng,LI Boqiang,et al.Effect of cinnamic acid for controlling gray mold on table grape and its possible mechanisms of action[J].Current Microbiology,2015,71(3):396-402.DOI:10.1007/s00284-015-0863-1.
[16]WANG Wenjun,DENG Lili,YAO Shixiang,et al.Control of green and blue mold and sour rot in citrus fruits by the cationic antimicrobial peptide PAF56[J].Postharvest Biology&Technology,2018,136:132-138.DOI:10.1016/j.postharvbio.2017.10.015.
[17]TAO Nengguo,OUYANG Qiuli,JIA Lei.Citral inhibits mycelial growth of Penicillium italicum by a membrane damage mechanism[J].Food Control,2014,41:116-121.DOI:10.1016/j.foodcont.2014.01.010.
[18]OLMEDO G M,CERIONI L,GONZáLEZ M M,et al.Antifungal activity ofβ-carbolines on Penicillium digitatum,and Botrytis cinerea[J].Food Microbiology,2017,62:9-14.DOI:10.1016/j.fm.2016.09.011.
[19]WANG Liting,WU Hao,QIN Guozheng,et al.Chitosan disrupts Penicillium expansum and controls postharvest blue mold of jujube fruit[J].Food Control,2014,41:56-62.DOI:10.1016/j.foodcont.2013.12.028.
[20]杨佳丽.L-谷氨酸对果实抗性的诱导作用及其相关机理研究[D].杭州:浙江大学,2017:33-35.
[21]杨玲玉.壳聚(寡)糖的抑菌规律及对果实采后病害防治作用研究[D].青岛:中国海洋大学,2009:15-23.DOI:10.7666/d.y1501953.
[22]燕璐.体外条件下柠檬酸处理对T.roseum的抑制及部分机理[D].兰州:甘肃农业大学,2015:12-14.
[23]ZHANG C F,WANG J M,ZHANG J G,et al.Effects ofβ-aminobutyric acid on control of postharvest blue mould of apple fruit and its possible mechanisms of action[J].Postharvest Biology Technology,2011,61(2/3):145-151.DOI:10.1016/j.postharvbio.2011.02.008.
[24]王春梅,张杰,陈浩,等.天然化合物丁香酚对灰葡萄孢菌丝脂质过氧化和膜损伤的影响[J].农药学学报,2009,11(1):104-108.DOI:10.3969/j.issn.1008-7303.2009.01.018.
[25]欧阳秋丽,贾雷,陶能国.柠檬醛对指状青霉菌丝体膜脂过氧化的影响[J].食品科学,2016,37(23):32-37.DOI:10.7506/spkx1002-6630-201623006.
[26]吴建挺,张悦丽,张博,等.11种植物精油对6种植物病原真菌的抑菌活性研究[J].植物科学学报,2013,31(2):198-202.DOI:10.3724/SP.J.1142.2013.20198.
[27]朱茂山.番茄灰霉菌拮抗放线菌及抑菌活性物质研究[D].沈阳:沈阳农业大学,2014:86-87.DOI:10.3724/SP.J.1142.2013.20198.
[28]HELAL G A,SARHAN M M,ABU SHAHLA A N K,et al.Effects of Cymbopogon citratus L.essential oil on the growth,morphogenesis and aflatoxin production of Aspergillus flavus ML2-strain[J].Journal of Basic Microbiology,2007,47(1):5-15.DOI:10.1002/jobm.200610137.
[29]张猛,陈健,薛延丰,等.植物源化合物百里香酚对西瓜枯萎病菌的抑菌机制初探[J].江苏农业学报,2013,29(5):1019-1024.DOI:10.3969/j.issn.1000-4440.2013.05.015.
[30]欧阳秋丽,贾雷,陶能国,等.α-松油醇对意大利青霉的抑制作用[J].食品科学,2014,35(11):32-35.DOI:10.7506/spkx1002-6630-201411007.