粘红酵母对猕猴桃贮藏期青霉病的抑制效果  

Inhibition Effect of Rhodotorula glutinis on Penicilliosis in Kiwifruit at Storage Stage

作　　者：雷琼[1] 刘颖沙 李国秀[1] LEI Qiong;LIU Yingsha;LI Guoxiu(Yangling Vocational and Technical College,Yangling,Shaanxi 712100,China)

机构地区：[1]杨凌职业技术学院,陕西杨凌712100

出　　处：《贵州农业科学》2020年第5期81-84,共4页Guizhou Agricultural Sciences

基　　金：杨凌职业技术学院科学研究基金计划项目“食品微生物对猕猴桃采后病害抑制效果研究”(A2018059)。

摘　　要：为猕猴桃采后贮藏和保鲜提供新的思路和途径,通过青霉菌的体外抑菌试验和猕猴桃果实接种防治试验,研究粘红酵母对猕猴桃贮藏期由青霉菌引起的腐烂病的抑制效果。结果表明:粘红酵母菌悬液一定程度能抑制青霉菌孢子的萌发,对青霉菌具有抑制效果;猕猴桃果实接种浓度为10^9 CFU/mL的粘红酵母菌悬液,在20℃室温条件贮藏,青霉病发病率和病斑直径分别为6.0%和0.9cm,其对青霉菌抑制效果优于对照(空白)。粘红酵母具有作为猕猴桃贮藏期保鲜剂的开发前景。The inhibition effect of Rhodotorula glutinis on kiwifruit rot disease caused by penicillium at kiwifruit storage stage is studied by in vitro antibacterial test of penicilliumand control experiment of inoculating penicilliuminto kiwifruit to provide new thinking and path for storing and preservation of kiwifruit after harvesting.Result:R.glutinis suspension inhibits germination of penicilliumspores to a certain extent and has inhibition effect on penicillium.The morbidity and disease spot diameter of penicilliosis in kiwifruit inoculated with 10^9 CFU/mL R.glutinis suspension and stored at 20℃room temperature is 6.0%and 0.9 cm respectively.R.glutinis has a promising prospect as a preservative for kiwifruit at storage stage.

关 键 词：粘红酵母菌 猕猴桃 青霉病 生物防治 

分 类 号：S663.4[农业科学—果树学]