拮抗菌对柑橘霉变及其抗性的影响  

Effects of Inoculating Biocontrol Microbes on Decay and Resistance of Citrus Fruits

作　　者：黄丽婵[1] 欧阳涟[1] 刘文群[1] 韩伟[1] 杨光[1] 

机构地区：[1]南昌大学食品科学与技术国家重点实验室,江西南昌330047

出　　处：《食品科学》2008年第11期641-644,共4页Food Science

基　　金：江西省科技厅农业攻关项目

摘　　要：研究了柑橘接种拮抗菌后对柑橘霉变率的影响,以及对柑橘过氧化物酶(POD)和超氧化物歧化酶(SOD)活性、丙二醛(MDA)含量的影响。结果表明:接种Y-15、Y-16菌的处理组能更显著抑制柑橘霉变,并且该处理组的POD酶活性、SOD酶活性都比其他处理组的要高,MDA含量较低。说明这两种拮抗酵母能更有效地诱导柑橘抗性的增加,提高其抗病能力。The decay proportion of citrus fruits inoculated with biocontrol microbes and the relationship between resistance of citrus fruits and activity of peroxidase and superoxide dismutase, as well as concentration of malondialdehyde were studied. The citrus fruits inoculated with Y-15 and Y-16 show stronger inhibition against as well as decay, whoes activities of POD and SOD are better than others, and whose concentration ofmalondialdehyde is lower than others. Therefore, the two biocontrol yeasts can enhance the decay resistance of citrus fruits.

关 键 词：拮抗菌 柑橘 霉变率 抗性 

分 类 号：S476[农业科学—农业昆虫与害虫防治]