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研究了拮抗酵母以不同载体和不同时间的添加方式对哈密瓜保鲜效果影响。研究表明,1.0%壳聚糖配制的1×10~8 CFU/mLWJ-1酵母悬液,处理哈密瓜能够显著(p<0.05)抑制哈密瓜果实发病率和病斑直径(6.8 mm)的扩展,显著提高WJ-1对M1的生防效力,显示了良好的应用前景;病原菌早于拮抗菌接种且间隔时间越长,拮抗菌对病害抑制效果就越差,甚至出现果实发病率高于对照,说明拮抗菌WJ-1对已经侵染哈密瓜果实软腐病致病菌M1基本没有杀死作用,初步推测空间竞争可能是拮抗菌WJ-1的主要抑菌机理之一。
The effect of antagonistic yeast on the preservation of cantaloupe melon by different carriers and different time was studied. The results showed that treatment of cantaloupe with 1 × 10-8 CFU / mL WJ-1 yeast suspension formulated with 1.0% chitosan could significantly (p <0.05) inhibit the growth of cantaloupe fruit and the expansion of lesion diameter (6.8 mm) Improve the biocontrol efficacy of WJ-1 on M1, showing a good application prospects; the pathogen as early as the antagonistic bacteria inoculation and the longer the interval, the antagonistic bacteria on the disease inhibitory effect worse, and even the incidence of fruit is higher than the control, indicating Antagonistic bacteria WJ-1 had no killing effect on pathogen M1 which had already invaded the soft rot of cantaloupe fruit. It was preliminarily supposed that space competition might be one of the main antibacterial mechanisms of antagonistic bacteria WJ-1.