拮抗酵母對柑橘采后病害的防治效果及其作用機理初探

1、1西藏拮抗酵母對柑橘采后病害的防治效果及其作用機理初探EvaluationofAntagonisticYeastfromTibetagainstPostharvestDecayofCitrusitsMechanism摘要摘要從西藏地區(qū)分離和篩選對柑橘主要采后病害綠霉病和青霉病具有良好生防治果的耐低溫拮抗酵母。其中一株效果顯著，經(jīng)鑒定為羅倫隱球酵母（Cryptococcuslaurentii）。當該酵母細胞懸浮液濃度為108個mL時，在4

2、℃下分別能抑制柑橘綠霉病和青霉病發(fā)病率至30%和20%，而相同條件下對照的發(fā)病率為100%。該酵母不同處理液的體內(nèi)試驗和體外孢子萌發(fā)試驗結果表明其主要作用機理仍為與病原菌的營養(yǎng)和空間的競爭作用。而其分泌的生防相關酶活性較高，是其低溫生防效果良好的另一主要原因。該酵母胞內(nèi)高含量的海藻糖和脯氨酸使其對低溫的耐受性增強，從而在低溫條件下能夠更好地抑制水果病原菌的生長，達到防腐保鮮效果。同時本論文也證明了從高寒地區(qū)獲得耐低溫拮抗酵母的可能性。關

3、鍵詞關鍵詞:生物防治、采后、羅倫隱球酵母、西藏、柑橘AbstractColdadaptedyeastswereisolatedfromTibetevaluatedasapotentialbiocontrolagentsagainstgreenmold(Penicilliumdigitatum)bluemold(Penicilliumitalicum)ofcitrusfruitincoldstage.Onestrainoftheyeast

4、sanisolateidentifiedasCryptococcuslaurentiiwasfoundtoexhibitthegreatestbiocontrolactivityamongthedifferentisolatesthatwerescreened.Aconcentrationof108cellsmLofthestrainreducedtheincidenceofdecayofgreenmoldbluemoldto30%20

5、%incoldstagerespectivelycomparedtothecontrolwheredecayincidencewas100%.Invivoinvitroexperimentsoftheyeastindicatedthatits3目錄摘要..............................................................................................

6、....................................................1Abstract.............................................................................................................................................12實驗材料與方法.........

7、.................................................................................................................62.1主要儀器...................................................................................................

8、....................62.2試劑...............................................................................................................................62.3受試果實...........................................................

9、............................................................72.4病原菌...........................................................................................................................72.5拮抗酵母......................

10、.................................................................................................82.6西藏拮抗酵母在柑橘果實體內(nèi)復篩試驗....................................................................82.7菌種鑒定..........................

11、.............................................................................................92.8西藏羅倫隱球酵母在不同溫度條件下的防腐保鮮效果............................................92.9西藏羅倫隱球酵母不同處理液對柑橘的防腐保鮮效果.............................

12、.............102.10西藏羅倫隱球酵母對病原菌孢子萌發(fā)的抑制效果................................................112.11拮抗酵母生防相關酶活測定...................................................................................112.11.1酶的提取...................

13、......................................................................................112.11.2幾丁質酶活性的測定.....................................................................................112.11.3?13葡聚糖酶活性的測定............

14、.............................................................122.12拮抗酵母耐低溫物質含量測定...............................................................................122.12.1樣品制備.................................................

15、..........................................................122.12.2海藻糖含量的測定...........................................................................................122.12.3脯氨酸含量的測定.......................................

16、....................................................122.13數(shù)據(jù)處理與分析.......................................................................................................133結果與分析............................................

17、....................................................................................133.1西藏拮抗酵母在柑橘果實體內(nèi)復篩試驗...................................................................133.2菌種鑒定......................................

18、...............................................................................143.3西藏羅倫隱球酵母在不同溫度條件下的防腐保鮮效果...........................................143.4西藏羅倫隱球酵母不同處理液對柑橘的防腐保鮮效果..........................................

19、.183.5西藏羅倫隱球酵母對病原菌孢子萌發(fā)的抑制效果...................................................223.6拮抗酵母生防相關酶活測定......................................................................................243.7拮抗酵母耐低溫物質含量測定.....................