绿色木霉菌抑制芒果炭疽菌特性研究  

Antibacterial Properties of Trichoderma Viride on Colletotichum gloeosporioides Penz.of Mango

作　　者：冯卫华[1] 伦家欣[1] 蒋雨[1] 于新[1] 

机构地区：[1]仲恺农业工程学院轻工食品学院,广州510225

出　　处：《中国食品学报》2012年第1期99-104,共6页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金资助项目(30871765)

摘　　要：目的：研究绿色木霉菌抑制芒果炭疽病病菌的特性。方法：采用体外抑菌试验，研究绿色木霉菌最适抑菌温度、pH值以及水杨酸对其抑菌作用的影响。结果：绿色木霉菌抑制炭疽菌的适宜温度是18～28℃；绿色木霉菌抑制炭疽菌生长的pH范围较广，pH4-8均为其适宜的抑菌pH值；采用1．0mmool/L水杨酸直接浸泡绿色木霉菌的处理方法，可有效增强绿色木霉菌抑制炭疽菌的效果。结论：绿色木霉菌显著抑制了炭疽病菌的生长．本研究结果为绿色木霉菌抑制芒果采后炭疽菌的控制技术提供了理论参考。Objective： The antibacterial properties in vitro of Trichoderma Viride on Colletotrichum gloeosporioides Penz. of mango were studied. Method： The effect of temperature, pH and salicylic acid on antibacterial properties of Trichoderma Viride metabolites were investigated. Result： The results showed that the optimum temperature for Trichoderma Viride inhibiting Colletotrichum gloeosporioides Penz. was 18-28 ℃, and the optimum pH value was pH 4-8. The inhibition effect of Trichoderma Viride on Colletotrichum gloeosporioides Penz. could be enhanced by 1.0 mmol/L salicylic acid, and the enhanced effect of salicylic acid was connected with how to be used. Conclusion： The growth of Colletotichum gloeosporioides Penz. were effectively inhibited by Trichoderma Viride. These results will provide theoretic instruction on how to control Colletotichum gloeosporioides Penz. during mango storage.

关 键 词：绿色木霉菌 芒果炭疽菌 抑菌特性 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]