贝莱斯芽胞杆菌HY19对采后柑橘烂果病菌的抑制作用  

Antagonism of Bacillus velezensis HY19 against Pathogens Causing Rot of Postharvest Citrus Fruit

作　　者：李微 张瑞轩 隋宗明 韩冷[3] 黄建国[1] LI Wei;ZHANG Ruixuan;SUI Zongming;HAN Leng;HUANG Jianguo(College of Resources and Environment,Southwest University,Chongqing 400715,China;China Institute of Veterinary Drug Control,Beijing 100081,China;Citrus Research Institute of Chinese Academy of Agricultural Sciences,Chongqing 400712,China)

机构地区：[1]西南大学资源环境学院,重庆400715 [2]中国兽医药品监察所,北京100081 [3]中国农业科学院柑橘研究所,重庆400712

出　　处：《中国生物防治学报》2024年第5期1113-1119,共7页Chinese Journal of Biological Control

基　　金：重庆市社会事业与民生保障科技创新专项(cstc2017shms-xdny80084)。

摘　　要：指状青霉Penicilliumdigitatum、意大利青霉P.italicum、酸腐菌Geotrichumcitri-aurantii和炭疽菌Colletotrichum gloeosporioides是造成采后柑橘烂果的主要病菌。为研发高效、安全、经济的防治采后柑橘烂果的生物农药,本文以自主分离的贝莱斯芽胞杆菌Bacillus velezensis HY19为对象,采用微生物培养和果实伤口感染试验,研究了该菌株对上述4种病菌的拮抗作用,以及对炭疽菌感染采后柑橘的防治效果。结果表明,贝莱斯芽胞杆菌HY19能分泌铁载体、几丁质酶、可溶性和挥发性抗菌物质,使病菌菌丝内的O2-增加,蛋白质含量降低,显著抑制指状青霉、意大利青霉、酸腐菌和炭疽菌生长。此外,贝莱斯芽胞杆菌HY19提高柑橘果皮中的抗氧化酶活性,有益于消除活性氧,减轻伤害。就防治炭疽菌感染柑橘果实的效果而言,贝莱斯芽胞杆菌HY19发酵液+1/2咪鲜胺和咪鲜胺处理防效优于贝莱斯芽胞杆菌HY19发酵液和1/2咪鲜胺处理,分别为79%、76%、65%和59%。因此,贝莱斯芽胞杆菌HY19防治采后柑橘感染炭疽菌的机制可视为与病菌竞争铁素营养,水解细胞壁,产生抗菌物质,破坏细胞结构,抑制蛋白质合成,诱导果实产生系统抗病性等。Penicillium digitatum,P.italicum,Geotrichum citri-aurantii and Colletotrichum gloeosporioides are the major pathogens infecting postharvest citrus fruit.It is necessary to develop effective safe and economical agent for control of these diseases.Thus,we investigated the antagonism of Bacillus velezensis HY19,a self-isolated biocontrol bacterium,against the four major pathogens,and their control efficacies against C.gloeosporioides infection on postharvest citrus fruit by microbial culture and fruit wound infection experiment.The results showed B.velezensis HY19 produced siderophores,chitinase and antifungal substances in soluble and volatile forms.Subsequently,both fungus-free fermentation broth and volatile organic compound produced from B.velezensis HY19 significantly increased O2-but decreased proteins in the pathogen hyphae,leading to the antagonism against P.digitatum,P.italicum,G.citri-aurantii and C.gloeosporioides.The fermentation broth also significantly increased the activities of antioxidant enzymes in citrus peels,which might benefit the elimination of reactive oxygen species and alleviate the damage to fruit tissues and cells caused by pathogens.The control efficacy of B.velezensis HY19 fermentation broth plus prochloraz at half of the recommended dosage(79%)against the rate of wound infection by C.gloeosporioides was equivalent to that of prochloraz at the recommended dosage(76%),but greater than B.velezensis HY19 fermentation broth(65%)and prochloraz at half of the recommended dosage(59%).Therefore,the mechanisms of B.velezensis HY19 against C.gloeosporioides infection of wounds on postharvest citrus fruit could be iron competition with pathogen fungi,degradation of fungal cell walls,production of antibacterial substances,destruction of cell structure,inhibition on protein synthesis,and induction of systematic resistance in fruit..

关 键 词：柑橘果实 生物防治 贝莱斯芽胞杆菌 

分 类 号：S476[农业科学—农业昆虫与害虫防治]