生姜汁、大蒜汁对灵武长枣采后病原真菌抑菌效果的研究  

Study on Antimicrobial Effect on Post-Harvest Pathogenic Fungi of Ginger Juice and Garlic Juice to Lingwu Long Jujube

作　　者：任玉锋[1] 刘雅琴[1] 董博博[1] 韩培杰[1] 

机构地区：[1]北方民族大学生物科学与工程学院,宁夏银川750021

出　　处：《北方园艺》2010年第7期145-147,共3页Northern Horticulture

基　　金：国家民委发酵酿造工程生物技术重点实验室资助项目(2007SY008)

摘　　要：用生姜汁、大蒜汁对灵武长枣采后主要病原真菌链格孢、粉红聚端孢、青霉属、黑根霉进行了体外抑菌效果的研究。结果表明:2种汁液对4种供试菌均有不同程度的抑制作用,抑菌效果大蒜汁>生姜汁;大蒜汁对4种供试菌的最低抑菌浓度分别是6.25%、1.56%、6.25%、12.5%;生姜汁对4种供试菌的最低抑菌浓度分别为50%、6.25%5、0%5、0%。In this paper, ginger juice and garlic juice were adopted to antimicrobial effect on major post-harvest pathogenic fungi, such as Alternaria alternate （Fr.） Keissl, Trichoderma roseurn （Pers.）, Penicilliumsp and Rhizopus stoloni fer of Lingwu Long Jujube. The results indicated that the two juices had varying antimicrobial effects on the four experi mental fungi. We could draw a conclusion from the experiment that the antimicrobial effect of garlic juice is better than ginger＇s. The minimum inhibitory concentration of garlic juice was 6.25%, 1.56%, 6.25%, 12.5% to the four experimental fungi. The minimum inhibitory concentration of ginger juice was 50% 6.25%, 50%, 50% to the four experi-mental fungi.

关 键 词：灵武长枣 病原真菌 抑菌效果 生姜汁 大蒜汁 

分 类 号：S665.1[农业科学—果树学]