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玉露香梨采后病原菌分离鉴定及其生物学特性研究

侯亚茹 高振峰 杨志国 陈恬 张阳 关军锋 张立新 张晓宇

侯亚茹,高振峰,杨志国,等. 玉露香梨采后病原菌分离鉴定及其生物学特性研究[J]. 食品工业科技,2022,43(18):122−129. doi:  10.13386/j.issn1002-0306.2021110364
引用本文: 侯亚茹,高振峰,杨志国,等. 玉露香梨采后病原菌分离鉴定及其生物学特性研究[J]. 食品工业科技,2022,43(18):122−129. doi:  10.13386/j.issn1002-0306.2021110364
HOU Yaru, GAO Zhenfeng, YANG Zhiguo, et al. Isolation, Identification and Biological Characteristics of Postharvest Pathogens of Yuluxiang Pear[J]. Science and Technology of Food Industry, 2022, 43(18): 122−129. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2021110364
Citation: HOU Yaru, GAO Zhenfeng, YANG Zhiguo, et al. Isolation, Identification and Biological Characteristics of Postharvest Pathogens of Yuluxiang Pear[J]. Science and Technology of Food Industry, 2022, 43(18): 122−129. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2021110364

玉露香梨采后病原菌分离鉴定及其生物学特性研究

doi: 10.13386/j.issn1002-0306.2021110364
基金项目: 山西省自然科学基金(201901D111451);山西省重点研发计划(一般项目)(201703D221026-1);山西省农业科学院科研创新团队培养项目(YGC2019TD05)。
详细信息
    作者简介:

    侯亚茹(1997−),女,硕士研究生,研究方向:农产品贮藏保鲜,E-mail:1198477194@qq.com

    通讯作者:

    张晓宇(1979−),女,博士,副研究员,研究方向:农产品贮藏保鲜,E-mail:xiaoyuzhang2005@163.com

  • 中图分类号: G633.91

Isolation, Identification and Biological Characteristics of Postharvest Pathogens of Yuluxiang Pear

  • 摘要: 真菌侵染造成的腐烂是影响玉露香梨采后贮藏的主要因素。为明确导致玉露香梨采后腐烂的病原菌种类及其生物学特性,对其采后病原菌进行分离纯化,结合形态学和分子生物学特征确定其种类,并明确在不同温度、pH、碳源和氮源条件下病原菌的生长情况。结果表明:Alternaria alternata、AspergillusPenicillium polonicumFusarium是导致玉露香梨采后腐烂的主要病原菌。Alternaria alternataFusarium的最适生长温度为25~30 ℃,而AspergillusPenicillium polonicum最适生长温度分别为25~35 ℃和20~25 ℃;Alternaria alternataAspergillus的最适生长pH分别为6~10和7,而Penicillium polonicumFusarium最适生长pH则均为5~7;Alternaria alternataPenicillium polonicum的最适生长碳源分别为葡萄糖和甘露醇,AspergillusFusarium最适生长碳源为麦芽糖;Alternaria alternataAspergillusFusarium最适生长氮源为牛肉膏,而Penicillium polonicum最适生长氮源为蛋白胨。
  • 图  1  病原菌回接发病症状

    Figure  1.  Symptoms of natural and artificial inoculation

    注:a为自然发病;b为回接发病。

    图  2  病原菌在培养基的菌落形态及显微形态

    Figure  2.  Colony morphology and micromorphology of pathogen in culture medium

    注:a:培养基菌落形态;b 显微镜下形态特征(100×10倍)。

    图  3  病原菌 PCR 扩增产物凝胶电泳检测

    Figure  3.  Detection of pathogenic fungi PCR amplification products by gel electrophor

    图  4  基于ITS基因序列构建的病原菌YL1系统进化树

    Figure  4.  Phylogenetic tree of pathogenic bacteria YL1 based on ITS gene sequences

    图  5  基于ITS基因序列构建的病原菌YL2系统进化树

    Figure  5.  Phylogenetic tree of pathogenic bacteria YL2 based on ITS gene sequences

    图  6  基于ITS基因序列构建的病原菌YL3系统进化树

    Figure  6.  Phylogenetic tree of pathogenic bacteria YL3 based on ITS gene sequences

    图  7  基于ITS基因序列构建的病原菌YL4~6系统进化树

    Figure  7.  Phylogenetic tree of pathogenic bacteria YL1~6 based on ITS gene sequences

    图  8  温度对病原菌菌丝体生长和产孢量的影响

    Figure  8.  Effects of temperature on mycelial growth and sporulation of pathogenic bacteria

    注:每系列柱状图上方小写字母不同表示差异显著(P<0.05)。

    图  9  pH对病原菌菌丝体生长和产孢量的影响

    Figure  9.  Effects of pH on mycelial growth and sporulation of pathogenic bacteria

    图  10  碳源对病原菌菌丝体生长和产孢量的影响

    Figure  10.  Effects of carbon sources on mycelial growth and sporulation of pathogenic bacteria

    图  11  氮源对病原菌菌丝体生长和产孢量的影响

    Figure  11.  Effects of nitrogen sources on mycelial growth and sporulation of pathogenic bacteria

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  • 收稿日期:  2021-11-30
  • 网络出版日期:  2022-08-05

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