膜醭毕赤酵母对草莓采后灰霉病抗病性的诱导  

Induction of Disease Resistance to Gray Mold by Pichia membranaefaciens in Postharvest Strawberry Fruit

作　　者：张璐[1] 张瑶[1] 刘丽丹[1] 曾凯芳[1,2] 

机构地区：[1]西南大学食品科学学院,重庆400715 [2]农业部农产品贮藏保鲜质量安全风险评估实验室(重庆),重庆400715

出　　处：《食品科学》2013年第22期286-291,共6页Food Science

基　　金：国家自然科学基金面上项目(31271958);重庆市科技攻关(应用技术研发类/重点)项目(cstc2012gg-yyjsB80003)

摘　　要：研究拮抗菌膜醭毕赤酵母(Pichia membranaefaciens)对草莓采后灰霉病的控病效果,同时从诱导抗病性的角度探讨膜醭毕赤酵母对草莓灰霉病的生物防治机理。结果表明:酵母的浓度与控病效果有关,浓度越高,控病效果越好,1×107CFU/mL酵母悬浮液对草莓采后灰霉病有显著的控制效果,且不会对果实表皮造成损伤。拮抗酵母菌通过诱导草莓果实β-1,3-葡聚糖酶、过氧化物酶、苯丙氨酸解氨酶等抗性相关酶活性的增强,提高了果实对灰霉病的抵抗能力。结果说明了膜醭毕赤酵母能够用于控制草莓果实采后灰霉病,诱导果实抗病性是其作用机制之一。Strawberry is highly susceptible to pathogen infection during storage, and gray mold caused by Botrytis cinerea is one of the common diseases of strawberry fruit. The ability of the yeast Pichia membranaefaciens to control gray mold of strawberry fruit during storage were examined in this study. The possible biocontrol mechanism of P. membranaefaciens was also discussed. It was showed that there was a positive correlation between yeast concentration and the effect of disease conlrol. Treatment with 1 X 107 CFUImL R membranaefaeiens suspension resulted in lower disease incidence of gray mold, and had no harm to the epidermis. The fruit treated with P, membranaefaciens demonstrated accumulated activities of defense-related enzymes such as β-l,3-glucanase （GLU）, phenylalanine ammonia-lyase （PAL） and peroxidase （POD） in strawberry fruit. These results indicated that P. membranaefaciens could effectively reduce the incidence of gray mold in strawberry. The induction of resistance was one of the most important mechanisms of R membranaefaciens control of strawberry gray mold.

关 键 词：膜醭毕赤酵母 草莓 诱导抗病性 灰霉病 

分 类 号：S609.3[农业科学—园艺学] TS201.3[轻工技术与工程—食品科学]