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鸭梨(Pyrus bretschneideri Rehd.)采后容易遭受链格孢菌(Alternaria alternata)、青霉菌(Penicillium expansum)等微生物侵染,导致果实腐烂,葡萄籽提取物(GSE)有强烈的抑菌和抗氧化作用,因此,本研究通过离体(invitro)和体内(invivo)实验研究GSE处理对鸭梨黑斑病和青霉病的抑制作用。离体实验是测定GSE对两种病原菌的最低抑菌浓度,体内试验是在鸭梨上损伤接种两种病原菌2h后,于-0.05MPa下用1.0mg/mL浓度的GSE溶液浸泡2min,恢复至常压后再浸泡3min。然后,贮藏在20℃,85%～95%RH条件下。结果表明,离体实验中,GSE对两种病原菌的MIC均为0.625mg/mL。体内实验中,GSE处理显著(P<0.05)地抑制了两种病原菌在鸭梨果实上的发病率及病斑直径扩展。本结果对研究GSE在提高鸭梨果实抗病性的应用上具有重要意义。
Pyrus bretschneideri Rehd. Is susceptible to the infection of microorganisms such as Alternaria alternata and Penicillium expansum, resulting in decay of fruit and strong antibacterial and anti-GSE activity Therefore, in this study, we investigated the inhibitory effect of GSE on Alternaria black spot and Penicillium blight by in vitro and in vivo experiments. The in vitro experiment was to determine the minimum inhibitory concentration (GSE) of two pathogens against GSE. The in vivo test was to inoculate the two pathogenic bacteria on the pear for 2 hours and then soaked in 1.0 mg / mL GSE solution at -0.05 MPa for 2 min to recover to Atmospheric pressure and then soaked 3min. Then, stored at 20 ℃, 85% ~ 95% RH conditions. The results showed that in vitro experiments, the MIC of GSE to both pathogens was 0.625mg / mL. In vivo experiments, GSE treatment significantly (P <0.05) inhibited the two pathogenic bacteria in pear fruit on the incidence and lesion diameter expansion. This result is of great significance for studying the application of GSE in improving the disease resistance of pear fruits.