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园艺学报 ›› 2015, Vol. 42 ›› Issue (10): 1879-1888.doi: 10.16420/j.issn.0513-353x.2015-0243

• 果树 • 上一篇    下一篇

地衣芽孢杆菌W10及其抗菌蛋白对桃褐腐病的抑制作用

纪兆林1,贺惠文1,周慧娟2,韩 峰1,童蕴慧1,叶正文2,徐敬友1,*   

  1. 1扬州大学园艺与植物保护学院,江苏扬州 225009;2上海市农业科学院林木果树研究所,上海 201403
  • 出版日期:2015-10-25 发布日期:2015-10-25
  • 基金资助:

    国家现代农业产业技术体系建设专项资金项目(CARS-31-2-02);江苏省农业科技自主创新资金项目[CX(14)2015,
    CX(15)1020];扬州大学高层次人才科研启动基金项目(5018/137010407)

Preservative Effects of Bacillus licheniformis W10 and Its Antifungal Protein on Storage Peach Fruits

JI Zhao-lin1,HE Hui-wen1,ZHOU Hui-juan2,HAN Feng1,TONG Yun-hui1,YE Zheng-wen2,and XU Jing-you1,*   

  1. 1College of Horticulture and Plant Protection,Yangzhou University,Yangzhou,Jiangsu 225009,China;2Forestry and Fruit Research Institute,Shanghai Academy of Agricultural Sciences,Shanghai 201403,China
  • Online:2015-10-25 Published:2015-10-25

摘要:

地衣芽孢杆菌菌株W10菌液及其产生的抗菌蛋白对贮藏期桃褐腐病都有较好的抑制作用,高浓度(1 × 1010 cfu · mL-1菌液,3.0 mg · mL-1抗菌蛋白)效果更好。在较低温度(4 ℃)和湿度(RH
70% ~ 75%)条件下,高浓度菌液和抗菌蛋白在病菌定殖前处理桃果能收到较好的防病效果。钙离子[0.1% Ca(NO3)2]能提高W10菌液及抗菌蛋白对桃果实褐腐病的防治效果,能明显推迟始病时间。W10菌液和抗菌蛋白浸果处理能显著降低贮藏期的自然腐烂率,与多菌灵效果类似;通过对果肉色差L*值、果实硬度、可溶性固形物含量、失重率等品质指标参数的测定,发现菌液和抗菌蛋白处理均不会影响果实品质。

关键词: 桃, 地衣芽孢杆菌, 抗菌蛋白, 桃褐腐病菌, 生物防治, 果实品质

Abstract:

The biocontrol effects of Bacillus licheniformis W10 bacterial suspension and its antifungal protein on peach brown rot caused by Monilinia fructicola in storage peach fruits and the effects on fruit quality were investigated. The results showed that the fruit disease suppression of B. licheniformis W10 bacterial suspension and antifungal protein were significantly higher than that of the control. Inoculation of bacterial suspension and antifungal protein prior to M. fructicola gave a better biocontrol effect,and the higher concentrations of bacterial(1 × 1010 cfu · mL-1)and antifungal protein(3.0 mg · mL-1)performed better control effects. The environmental conditions,such as temperature and humidity,affected biocontrol effects of W10 bacterial suspension and antifungal protein. The influence of environment conditions on the activity of antifungal protein was less than that on bacterial suspension. Moreover,lower temperature(4 ℃)and relative humidity(RH 70%–75%)were favorable to prevent peach brown rot by W10 bacterial suspension and its antifungal protein. The W10 bacterial suspension and antifungal protein amended withcalcium[0.1% Ca(NO3)2] could enhance the biocontrol effects,and obviously put off the occurrence of peach brown rot. In addition,the bacterial suspension and antifungal protein significantly reduced the natural decay rates of peach fruits during storage,and the effects were equal to carbendazim. Moreover,both W10 bacterial suspension and antifungal protein treatments did not have effects on external and internal fruit appearance,such as chromatic aberration parameter L* of flesh,flesh firmness,soluble solids content and weight loss. Therefore,the B. licheniformis W10 is a potential biocontrol factor for peach brown rot.

Key words: peach, Bacillus licheniformis, antifungal protein, Monilinia fructicola, biological control, fruit quality

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