草莓灰霉病拮抗酵母菌的筛选鉴定及对采后草莓品质的影响  

Screening and identification of antagonistic yeast against the gray mould disease and effect on quality of postharvest strawberry

作　　者：秦晓杰[1] 许皎姣[1] 索娜[1] 周海莲[1] 何洋[1] 肖红梅[1] 

机构地区：[1]南京农业大学食品科技学院,江苏南京210095

出　　处：《食品工业科技》2012年第21期330-335,339,共7页Science and Technology of Food Industry

基　　金：江苏省科技计划项目(BE2010385);国家大学生创新性实验计划项目(GJ0724);南京农业大学大学生创业项目(1008cy12)

摘　　要：从南京市马群草莓生产基地的草莓果实、叶片上分离筛选到一株对灰霉病具有明显抑制效果的拮抗酵母菌N1,结合生理生化特性及26S rDNA D1/D2区序列分析鉴定其为季也蒙毕赤酵母(Pichia guilliermondii)。通过用不同浓度N1菌悬液处理打孔后的草莓,发现菌悬液浓度越高,抑制效果越好,最佳浓度为5×108CFU/mL,其病斑直径比对照组小了32.3%。拮抗菌N1处理后果实于(2±1)℃、相对湿度(RH)90%～95%下冷藏,结果表明,拮抗酵母N1菌对果实酸含量无显著影响,但能保持草莓果实的光泽和硬度,维持VC含量和可溶性固形物含量,并显著减小了失重率,提高了草莓的冷藏品质,从而显著延长草莓的贮藏寿命。由此推测,该拮抗酵母菌具有很好的商业应用前景。The antagonistic yeast NI with a high ability of inhibiting the gray mould （Botrytis cinerea）disease on strawberry was isolated from the strawberry fruits and leaves in Nanjing Maqun with in vitro and in vivo methods. This strain was preliminarily identified as Pichia guilliermondii based on the similarity analysis of its physiological- biochemical characteristics and 26S rDNA DI/D2 domain sequence.Pretreatment with different concentrations of N] could decrease the incidence of rot on postharvest strawberry after inoculation with pathogenic fungi Botrytis cinerea.The result showed that the higher concentration of N1 ,the inhibition effect on the gray mould disease was better.The best inhibition concentration of N1 was 5×108CFU/mL which could decrease the incidence of rot to 32. 3% ,compared with rot only inoculating with pathogenic fungi.Postharvest strawberries treated with the antagonist were stored at （2±1 ）℃ with RH 90% -95% ,the results showed that the antagonist treatment had little effect on acid content,but could maintain fruit luster,firmness,soluble solid and vitamin C content,also reduce weight loss rate remarkably and extend storage life.These results revealed a potential commercial application of N1 as an antagonist for controlling the fruit postharvest diseases.

关 键 词：草莓 生物防治 季也蒙毕赤酵母 灰葡萄孢 

分 类 号：TS205.9[轻工技术与工程—食品科学]