猕猴桃软腐病发病过程内生真菌多样性分析  

Diversity of Endophytic Fungal in the Pathogenesis of Soft Rot in Kiwifruit

作　　者：刘娜 谢国芳 袁孟孟 吴倩 LIU Na;XIE Guofang;YUAN Mengmeng;WU Qian(Guizhou Engineering Research Center for Fruit Processing,Food and Pharmaceutical Engineering Institute,Guiyang University,Guiyang 550005,China)

机构地区：[1]贵州省果品加工工程技术研究中心,贵阳学院食品与制药工程学院,贵州贵阳550005

出　　处：《食品科技》2020年第4期31-36,共6页Food Science and Technology

基　　金：贵州省研究生科研基金项目(黔教合YJSCXJH[2019]097);贵阳学院生物与医药专业硕士科研基金项目(GYU-YJS[2019]-18);贵州省教育厅自然科学研究项目(黔教合KY字[2019]066);贵州省科技计划项目(黔科合成果[2020]1Y043)。

摘　　要：近年来,软腐病越来严重,给猕猴桃产业带来巨大的商业损失。以"贵长"猕猴桃为试验材料,对贮藏后具有不同发病程度的软腐病病果进行真菌多样性分析。结果显示:在猕猴桃软腐病发病过程中,猕猴桃体内的真菌丰富度在逐渐减少。在猕猴桃浸染初期时主要真菌是子囊菌(Ascomycota)、担子菌(Basidiomycota)、座囊菌(Dothideomycetes)和酵母菌(Saccharomycetes)、格孢腔菌(Pleosporales)、茎点霉菌(Phoma)、链格孢菌(Alternaria alternata)和异茎点霉菌(Paraphoma-sp)等;发病后开始腐烂时主要真菌是座囊菌(Dothideomycetes)和葡萄座腔菌(Botyosphaeriaceae);发病后大面积腐烂时主要真菌有间座壳菌(Diaporthaceae)。在软腐病整个发病过程中葡萄座腔菌的丰度呈现先增后减的变化趋势,然而茎点霉菌、拟茎点霉菌和链格孢菌丰度却持续减少,间座壳菌的丰度先减少后增加。由此可知:在猕猴桃软腐病发病过程中内源真菌种类及其丰度不断变化,意味着软腐病是多种致病性菌共同作用的结果,其防控应贯穿于授粉、发育、采收及贮藏运输整个环节。In recent years,diseases,especially soft rot,have become more and more serious in kiwifruit,which has brought huge commercial losses.In this study,the diversity of endophytic fungal with different degrees of soft rot in kiwifruit after storage was investigated.The results showed that the abundance of fungi in kiwifruit decreased gradually during the pathogenesis of kiwifruit.The main fungi were Ascomycota,Basidiomycota,Dothideomycetes,Saccharomycetes,Pleosporales,Phoma,Alternaria alternate and Paraphoma-sp at the initial infection stage.The main fungi were Dothideomycetes and Botyosphaeriaceae when the disease began to decay.The Diaporthaceae are the main fungi in large-scale pathogenic decay.The abundance of main pathogenic fungi also changed in the course of pathogenesis,the abundance of Botyosphaeriaceae increased first and then decreased,but the abundance of Phoma and Alternaria alternata continued to decrease.In a word,the variety and richness of fungi are changing in different pathogenic processes and caused by many pathogenic fungi,the prevention and control of soft rot should run through the whole process of pollination,development,harvesting,storage and transportation.

关 键 词：猕猴桃 软腐病 真菌 多样性 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]