摘要
为研究L-半胱氨酸对葡萄交链孢霉腐病的抑制作用,采用0.4、0.6、0.8、1.0、1.2、1.4、1.6、1.8、2.0、2.2、2.4、2.6、2.8 g/L和3.0 g/L的L-半胱氨酸处理葡萄交链孢离体菌,以不做任何处理为对照组,通过测定菌落生长抑制率、孢子萌发抑制率、芽管伸长抑制率及观察菌丝形态探究L-半胱氨酸对其抑制效果。并选取适宜质量浓度L-半胱氨酸溶液分别对接种了链格孢菌的‘巨峰’葡萄进行处理,后置于25℃培养箱中贮藏,通过测定病斑直径、发病率及相关酶活力探索L-半胱氨酸对交链孢霉腐病的抑制效果。结果表明:离体实验中,与对照组相比,不同质量浓度的L-半胱氨酸均能显著抑制链格孢菌菌丝体生长、芽管伸长及降低孢子萌发率。在接种了链格孢菌的活体实验中,与对照组相比,L-半胱氨酸处理均能降低果实的病斑直径及腐烂率,延缓果实中丙二醛含量的积累,维持较高的抗氧化活性,其中2.8 g/L L-半胱氨酸处理效果最好。
This work aimed to study the inhibitory effect of L-cysteine against Alternaria alternata rot of grapes.The fungus was treated with different concentrations(0.4,0.6,0.8,1.0,1.2,1.4,1.6,1.8,2.0,2.2,2.4,2.6,2.8 and 3.0 g/L)of L-cysteine,and that without any treatment was regarded as the control group.The antifungal effect of L-cysteine was evaluated by determining the inhibition rates of colony growth,spore germination and germ tube elongation as well as using inverted microscopy to observe mycelial morphology.The appropriate concentrations of L-cysteine were selected to treat grapes inoculated with Alternaria alternate,which were subsequently stored in an incubator at 25℃.The inhibitory effect of L-cysteine on Alternaria alternata rot was researched by measuring the diameter of lesions,incidence and related enzyme activities.Results showed that compared with the control group,L-cysteine at all concentrations could significantly inhibit mycelial growth and germ tube elongation and reduce the rate of spore germination.In addition,L-cysteine could decrease the diameter of lesions and the rot rate of fruits,delay the accumulation of malondialdehyde(MDA)and maintain high antioxidant activity as well,being the most effective at a concentration of 2.8 g/L.
作者
康慧芳
乔勇进
刘晨霞
张怡
孙大鹏
KANG Huifang;QIAO Yongjin;LIU Chenxia;ZHANG Yi;SUN Dapeng(Agri-food Storage and Processing Research Center,Shanghai Academy of Agriculture Sciences,Shanghai 201403,China;College of Life Sciences,Shanghai Normal University,Shanghai 200234,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2020年第23期228-235,共8页
Food Science
基金
上海市科技兴农推广项目(沪农科推字(2018)第4-17-4号)
上海农产品保鲜加工工程技术研究中心项目(19DZ2251600)
上海市农产品保鲜加工专业技术服务平台项目(18DZ2291300)。
关键词
L-半胱氨酸
链格孢菌
交链孢霉腐病
葡萄
抑制作用
L-cysteine
Alternaria alternata
Alternaria alternata rot
grape
inhibitory effect
