红枣贮藏期病原菌系的多样性  

The Diversity of Pathogen Strains of Jujube in the Storage

作　　者：沙月霞[1] 邢敏[2] 唐文林 王国珍[1] 伍梅霞 朱玉梅 

机构地区：[1]宁夏农林科学院植物保护研究所,宁夏银川750002 [2]宁夏农林科学院后勤服务中心,宁夏银川750002 [3]灵武市大泉林场,宁夏灵武751400 [4]灵武市林木检疫站,宁夏灵武751400

出　　处：《西北农业学报》2009年第2期287-292,共6页Acta Agriculturae Boreali-occidentalis Sinica

基　　金：宁夏自然科学基金资助项目(NZ0753)

摘　　要：研究表明,宁夏红枣贮藏期果面上出现的真菌菌系主要有7种。其中,链格孢菌(Alternaria spp.)、青霉(Penicillium spp.)、木霉菌(Trichoderma spp.)、镰刀菌(Fusarium spp.)是优势菌株;曲霉属(Aspergillus spp.)、毛霉(Mucor spp.)和根霉(Genus rhizopus spp.)是亚优势菌株。且随着贮藏时间的延长,真菌微生物在果面上出现的菌落数增加。不同处理的宁夏红枣贮藏期间细菌随贮藏时间延长增殖加快。经保鲜剂处理后的灵武长枣和中宁圆枣贮藏时细菌增殖较慢,未经处理的宁夏红枣贮藏时细菌增殖速度非常快。Based on the experiment, there were 7 kinds of fungus strains on the Ningxia jujube surface in the storage. The dominant strains were Alternaria spp. , Penicillium spp. , Trichoderma spp. and Fusariurn spp. The sub-dominant strains were Aspergillus spp. Mucor spp. and Genus Rhizopus spp. The storage time was longer, the number of fungus strains would increase. The numbers of bacteria strains would increase quickly, if the storage time was longer. The proliferative speed of bacteria strains was more slowly in the storage if the jujube was treated by preservative, such as Lingwu jujube and Zhongning jujube. If the jujube was not treated by preservative, the proliferative speed of bacteria strains would increase quickly.

关 键 词：红枣 贮藏期 病原菌系 多样性 

分 类 号：S436.65[农业科学—农业昆虫与害虫防治]