芽孢杆菌素D防治柑桔酸腐病的探讨

IF 2.7 2区 农林科学 Q1 ENTOMOLOGY
Shiquan Qian , Xinrong Zhou , Lin lv , Qi Sun , Xinran Cheng , Qian Xie , Yanrui Chai , Enjie Diao
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引用次数: 0

摘要

柑桔土曲霉(Geotrichum citri-aurantii)是造成柑桔采后严重病害并造成经济损失的主要病原菌。本文研究了芽孢杆菌素D对柑橘金杆菌FZ2的抑菌活性。并对bacillomycin D防治柑橘酸腐病的效果进行了评价。结果表明,bacillomycin D具有较强的抑菌活性,最小抑菌浓度(MIC)为12.24 μmmol/L,最小杀真菌浓度(MFC)为24.48 μmmol/L。芽孢杆菌素D对香茅菌丝具有破坏作用,导致细胞完整性受损,膜通透性增加。当杆菌素D浓度为48.96 μmol/L时,在25℃下保存10 D,柑橘酸腐病得到完全抑制。此外,bacillomycin D处理能有效改善柑橘果实品质,提高柑橘对G. citri-aurantii的抗性。结果表明,芽孢杆菌素D可作为一种防治采后柑橘酸腐病和延长柑橘果实贮藏期的杀菌剂。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Exploring the use of bacillomycin D to control citrus sour rot caused by Geotrichum citri-aurantii

Exploring the use of bacillomycin D to control citrus sour rot caused by Geotrichum citri-aurantii
Geotrichum citri-aurantii is a main pathogen that causes severe postharvest citrus fruit disease and leads to economic losses. In this work, the antifungal activity of bacillomycin D against G. citri-aurantii FZ2 was investigated. The effectiveness of bacillomycin D on controlling citrus sour rot was also evaluated. The results indicated that bacillomycin D had strong antifungal activity on G. citri-aurantiis growth, and 12.24 μmmol/L of minimal inhibitory concentration (MIC) and 24.48 μmmol/L of minimal fungicidal concentration (MFC) were obtained. Bacillomycin D exerted destructive impacts on G. citri-aurantii mycelia and resulted in damage of cell integrity and increase of membrane permeability. When exposed to 48.96 μmol/L of bacillomycin D and stored the infected citrus fruit at 25 °C for 10 d, the citrus sour rot was completely suppressed. Moreover, bacillomycin D treatment could effectively improve citrus fruit quality and increase the resistance to G. citri-aurantii. Our findings showed that bacillomycin D could be used as a promising fungicide for controlling postharvest citrus sour rot and extending the shelf-life for citrus fruit storage.
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来源期刊
CiteScore
5.70
自引率
18.50%
发文量
112
审稿时长
45 days
期刊介绍: The Journal of Stored Products Research provides an international medium for the publication of both reviews and original results from laboratory and field studies on the preservation and safety of stored products, notably food stocks, covering storage-related problems from the producer through the supply chain to the consumer. Stored products are characterised by having relatively low moisture content and include raw and semi-processed foods, animal feedstuffs, and a range of other durable items, including materials such as clothing or museum artefacts.
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