摘要
试验研究了热处理对柑橘采后致病霉菌生活力和致病力的影响。生活力试验:分别对霉菌孢子悬液及脐橙皮与霉菌孢子悬液进行热处理(52±1℃,10 min,下同),检测两组热处理后5株霉菌(分别标记为A、B、C、D和E)孢子的生活力指标:孢子死亡率、孢子形态、孢子悬液上清液电导率值和OD260 nm值。致病力试验:以A菌为例,对比研究与脐橙分开进行热处理的霉菌孢子及与脐橙共同进行热处理的霉菌孢子引起脐橙发病规律的变化情况。结果显示:单独进行热处理的霉菌孢子,其生活力有所下降,但致病力未受到影响。与单独热处理的霉菌孢子相比,脐橙皮与热同时作用于致病霉菌孢子时,其结构受损伤程度加大,生活力和致病力明显下降;A菌孢子死亡率由48%上升至72%,脐橙出现典型病灶时间由单独热处理的4天推迟到了7天以上。
This study investigated the effect of heat treatment on the vitality and pathogenicity of citrus pathogenic fungi after harvest. The vitality of the fungi was tested by heat-treatment of the fungal spore suspension as well as fungal spore suspension with navel orange skin at 52 ± 1 ℃ for 10 min. Fungal spore viability indices, such as the mortality, morphology, suspension supernatant conductivity value, and OD260 nm of five strains of fungus(marked A, B, C, D, and E) were examined after the two heat treatments, respectively. The pathogenicity of strain A(as an example) was determined by analyzing and comparing the changes in disease incidence in navel oranges, caused by contamination with fungal spores heat treated with or without navel orange skin. The results of these analyses revealed that heat-treatment without orange skins resulted in a decrease in fungal spore vitality, while not affecting its pathogenicity. However, simultaneous heat and navel orange peel treatment caused great structural damage to the pathological fungal spores, affecting a significant decrease in its vitality and pathogenicity, compared to fungal spores that were only subjected to heat-treatment. The mortality of strain A spores increased from 48% to 72%; in addition, the emergence time of typical disease lesions in navel oranges was delayed from 4 days to over 7 days.
出处
《现代食品科技》
EI
CAS
北大核心
2015年第4期222-227,共6页
Modern Food Science and Technology
基金
江西省教育厅青年基金项目(GJJ14315)
广东省农业科学院农业部功能食品重点实验室开放基金项目(201351)
江西省科技支撑计划(2012BBF60075)
江西农业大学大学生创新创业训练计划项目(201410410043)
关键词
柑橘
致病霉菌
热处理
生活力
致病力
citrus
pathogenic fungi
heat treatment
vitality
pathogenicity
