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【目的】研制安全、无毒、高效的生物保鲜剂,降低意大利青霉(Penicillium italicum,青霉)和指状青霉(Penicillium digitatum,绿霉)引起的柑橘烂果。【方法】试验利用自主选育的寡雄腐霉优良菌株(Pythium oligandrum CQ2010),制备发酵液,测试了对小鼠的急性毒性,并设置对照(液体培养基,CK)、寡雄腐霉发酵液(P.oligandrum Broth,POB)、咪鲜胺(Prochloraz,PC)、咪鲜胺+POB(PC+POB)等4种处理,研究了它们对青、绿霉菌的抑制作用及其对柑橘防腐保鲜的作用。【结果】用大剂量的POB灌胃给药对小鼠体重增长无显著影响,供试动物的外观和行为均无异常,心、肝、肾、肺、肠等组织器官也未见病理改变。POB显著抑制青、绿霉菌丝生长和孢子萌发,抑制率分别为70.24%-93.74%(菌丝生长)和44.91%-87.82%(24 h孢子萌发)。柑橘果实接种青霉后,烂果率CK>POB、PC>PC+POB,防治效果PC+POB>POB、PC。在模拟柑橘商品化贮藏保鲜试验中,青、绿霉发病率占总发病率的50%以上,CK、POB、PC和PC+POB的烂果率依次为26.40%、15.03%、16.61%和4.21%。此外,POB对果实品质无显著影响,但显著提高果皮中的超氧化物歧化酶、过氧化物酶和过氧化氢酶活性,有益于提高柑橘果实的抗病性和贮藏性。【结论】在柑橘贮藏过程中,POB对果实青、绿霉病有显著的防治作用,并与咪鲜胺的防病效果有叠加作用。
【Objective】 To develop a safe, non-toxic and efficient biological preservative to reduce rotten citrus fruit caused by Penicillium italicum and Penicillium digitatum. 【Method】 In this study, Pythium oligandrum CQ2010 was used to prepare the fermentation broth. The acute toxicity to the mice was tested and the control (liquid medium, CK) (POB), prochloraz (PC), prochloraz (POB) and POB (PC + POB) were used to study their inhibitory effects on green and green molds and their effects on preserving citrus Preservation of the role. 【Results】 The intragastric administration of POB with high dose had no significant effect on body weight gain. There was no abnormal appearance and behavior in the test animals. No pathological changes were observed in tissues and organs such as heart, liver, kidney, lung and intestine. POB significantly inhibited the growth of green and green mold mycelia and spore germination. The inhibition rates were 70.24% -93.74% (mycelial growth) and 44.91% -87.82% (24 h spore germination) respectively. Citrus fruit inoculation Penicillium rotten fruit rate CK> POB, PC> PC + POB, control effect PC + POB> POB, PC. The results showed that the incidence of green and green mold accounted for more than 50% of the total incidence in simulated commercial storage of fresh citrus fruits, and the rates of rotten fruits of CK, POB, PC and PC + POB were 26.40%, 15.03%, 16.61% and 4.21 %. In addition, POB had no significant effect on the fruit quality, but significantly increased the activity of superoxide dismutase, peroxidase and catalase in the peel, which was beneficial to improve the disease resistance and storage of citrus fruits. 【Conclusion】 During the citrus storage period, POB has a significant preventive and therapeutic effect on the fruit green and green mold diseases, and has a superposition effect with the anti-disease effect of prochloraz.