甜菜碱诱导卡利比克毕赤酵母对苹果灰霉病控制效果的影响  

Effects of Pichia caribbica treated by glycine betaine on the biocontrol efficacy of gray mold of apples

作　　者：张国超[1] 张红印[2] 陈克平[1] 杨其亚[2] 张晓云[2] 

机构地区：[1]江苏大学生命科学研究院,镇江212013 [2]江苏大学食品与生物工程学院,镇江212013

出　　处：《食品科技》2015年第8期6-11,共6页Food Science and Technology

基　　金：国家自然科学基金项目(31271967);教育部高等学校博士学科点专项科研基金项目(20123227110015);镇江市科技支撑计划-农业支撑项目(NY1013004)

摘　　要：卡利比克毕赤酵母(Pichia caribbica)是一株安全无害且对水果采后病害具有生物防治效果的酵母,但其生防效力与化学杀菌剂相比,仍存在一定差距。研究了甜菜碱诱导培养P.caribbica,从而提高P.caribbica对苹果采后灰霉病的防治效力,并初步探讨了甜菜碱诱导培养提高P.caribbica生物防治效力的机制。结果显示,1 mmol/L甜菜碱诱导培养后,显著提高了P.caribbica对苹果灰霉病及自然腐烂的防治效果,卡利比克毕赤酵母处理未对苹果的贮藏品质造成影响。甜菜碱诱导后的P.caribbica能够显著提高苹果果实抗性酶的活力,如多酚氧化酶(PPO)、过氧化物酶(POD)和过氧化氢酶(CAT),这些酶与苹果自身的抗病性和防御机制相关。Pichia caribbica is safe and has bio-control effect on postharvest diseases of fruits. But compared with chemical fungicide, control efficacy of Pichia caribbica still needs to improve. The research content is about effects of P. carribbica treated by glycine betaine on inhibiting the disease incidence of gray mold decay of apples and the possible mechanism of this. Results showed that, glycine betaine （1 retool/L） can greatly increase the biocontrol effect of Pichia caribbica on gray mold of apples. Moreover, it did not affect the apple storage quality. Pichia caribbica treated by glycine betaine （1 mmol/L） can significantly increase the resistance enzyme activity of apple, such as PPO, POD and CAT, which were related to its own resistance to disease and defense mechanism.

关 键 词：卡利比克毕赤酵母 甜菜碱 灰霉病 生物防治 抗性酶 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]