枯草芽孢杆菌(Bacillus subtilis)B10对采后草莓果实病害的抑制效果  

Inhibitory effect of Bacillus subtilis B10 on the diseases of postharvest strawberry

作　　者：赵妍[1] 邵兴锋[1] 屠康[1] 陈继昆[1] 

机构地区：[1]南京农业大学食品科技学院,南京210095

出　　处：《果树学报》2007年第3期339-343,共5页Journal of Fruit Science

基　　金：国家自然科学基金(30270765)。

摘　　要：主要研究使用生物防治的方法来控制草莓果实采后病害以达到防腐保鲜的目的。以枯草芽孢杆菌(Bacillus subtilis)B10作为拮抗菌,以新鲜草莓果实为试验材料,测定了不同贮藏温度、不同接种时间的B10活菌液、菌悬液、热处理液和过滤液对草莓果实人工接种灰霉病的抑制效果;以及不同浓度菌悬液对果实自然病害的抑制效果。结果表明,B10活菌液、菌悬液对病害的抑制效果较好,热处理液和过滤液次之,但均显著好于对照;在25℃和15℃的不同温度条件下,较高的贮藏温度有利于拮抗菌对病原菌的抑制作用;在接种拮抗菌之后8h和16h分别接种病原菌的不同时间下,拮抗菌接种时间早,抑制效果好;B10菌悬液对草莓果实自然病害有抑制作用,且浓度越高该作用越显著。Experiment was carried out with using Bacillus subtilis strain B10 as an antagonist for control of the gray mould （Botrytis cineria） disease of post-harvest strawberry. Fresh strawberries were used as material inoculated with different concentrations of the live liquid and suspension liquid of Bacillus subtilis strain B 10 at different time and stored at different temperature for studying its effect of inhibitory capacity on the incidence of Boyrytis cineria; the inhibitory capacity of heat treatment and filter liquid were compared. Results showed that the cell culture mixture and washed cell suspension of B 10 provided better control of Botrytis cinerea than heat-treated culture and culture filtrate. All treatments significantly inhibited the diseases both in vitro and in vivo compared with control. While at different temperatures of 25 ℃ and 15 ℃, higher storage temperature had lower infection rate and smaller lesion diameter. Considering the application time effect of B10 to Botrytis cinerea, earlier use of B10 had better bio-control efficacy. The inhibitory effect of washed cell suspension in controlling the natural disease was notable and the bio-control efficacy was significantly increased when applied concentration was higher. It was indicated that Bacillus subtilis can be used for control of the post-harvest diseases of strawberry fruit.

关 键 词：草莓 枯草芽孢杆菌 灰霉病 拮抗作用 

分 类 号：S668.4[农业科学—果树学]