摘要
对引起保护地番茄采后腐烂的4株病原真菌进行形态和分子水平鉴定。以ITS1和ITS4为引物扩增ITS区r DNA片段。经Gen Bank进行BLAST分析,依据邻接法法构建系统发育树,确定4个菌株中SF-1为串珠镰刀菌,SF-2属细极链格孢,SF-3为灰葡萄孢霉,SF-4为粉红单端孢霉。百里香精油对该4株真菌的抑菌活性:4种病原真菌中SF-3和SF-4对百里香精油最敏感,在熏蒸条件下其EC50值分别为22.84μL/L和27.87μL/L。在精油浓度相同时,熏蒸方式较接触方式可获得有更高的抑菌活性。采用扫描电子显微镜(SEM)研究百里香精油对灰葡萄孢霉和粉红单端孢霉的抑制作用,结果表明,对照菌丝光滑,饱满,而经百里香处理的灰葡萄孢霉菌丝表面形态受到严重破坏,发生皱缩,有不正常缢缩,且有大量渗出物,而粉红单端孢霉表面形成许多结节,菌丝粗细不均匀。
Morphological and molecular identification were performed on four pathogenic fungal strains leading to post-harvest tomato rot. According to the r DNA-ITS sequences and phylogenetic tree analysis, it is believed that among the four trains, the strain SF-1 was Fusarium verticillioides; SF-2 belong to Alternaria tenuissima; SF-3 was Botryotinia fuckeliana and SF-4 was Trichothecium roseum. In the research, we assessed the in vitro antifungal activity of thyme oil against such four strains. The result showed that SF-3 and SF-4 were most sensitive to thyme oil, and under fumigation conditions, the values of EC50 were separately 22.84 and 27.87 μL/L. The similar results were also obtained from contact expriment, the values of EC50 were 266.16 and 271.21 μL/L. With the same concentration of thyme oil, fumigation showed the stronger antifungal activities against such pathogen than contact directly. In addition, we used scanning electron microscope（SEM） to investigate the antifungal effects of thyme oil against Botrytis cinerea and T. roseum,the results showed that the configuration of mycelial cells treated with thyme oil were destroyed and there was a lot of unmembranous materials and vacuoles in the cell. But the different appearance exist between the Botrytis cinerea and T.roseum. The suface of lots of mycelium of Botrytis cinerea treated with thyme oil showed obvious shrinkage, and encrusted more exudates. But treated by the same oil, there were many raised dots on the suface of mycelium of T. roseum.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2016年第2期224-232,共9页
Journal of Chinese Institute Of Food Science and Technology
基金
山西省科技攻关项目(20100311040)
