绿色木霉菌发酵液对杧果采后炭疽病抑制及活性氧代谢的影响

Effect of postharvest treatment with Trichoderma vride fermentation broth on inhibitory of anthracnose and reactive oxygen metabolism in mango fruit

【目的】研究绿色木霉菌发酵液对杧果果实采后炭疽病抑制及活性氧代谢的影响。【方法】以广州产‘紫花芒’果实为材料,经绿色木霉菌发酵液处理,33℃室温储藏,测定杧果果实腐烂指数、过氧化氢酶、超氧化物歧化酶活性,以及过氧化氢、超氧阴离子、还原型谷胱甘肽和抗坏血酸的含量。【结果】绿色木霉菌发酵液处理后,杧果果实第9天腐烂指数比对照组低40.26%,过氧化氢,超氧阴离子、还原型谷胱甘肽、抗坏血酸含量及过氧化氢酶、超氧化物歧化酶活性分别比对照组健康组织、腐烂组织高13.16%、24.34%;6.67%、11.61%;11.15%、21.74%;5.29%、7.94%;15.68%、30.76%;13.64%、22.73%。【结论】绿色木霉菌发酵液处理可增强杧果果实采后活性氧代谢,显著抑制炭疽病的发生。

[Objective]The study was to explore the effect of Trichoderma viride Persoon ex Fries fermen- tation broth on the occurrence of Colletotrichum gloeosporioides Penz and reactive oxygen metabolism in mango fruit after harvest. [Method]The mango fruits were treated with T. viride fermentation broth and stored under the condition of 33 ℃. The decay severity, the content of H202, O2-, GSH and AsA＇s and the activity of CAT, SOD were observed. [Result] The fruit decay severity was 40.26% lower in treated fruit than in black group 9 days after treatment. The content of H202, O2-, GSH and AsA and the activity of CAT and SOD were 13.16%, 24.34% ;6.67%, 11.61% ;11.15%, 21.74% ;5.29%, 7.94% ;15.68% 30.76% and 13.64%, 22.73% higher in treated fruit than in health tissue and decaying tissue of control group, respectively. [Conclusion]The studies suggested that T. viride fermentation broth could enhance the metabolism of mango fruit＇ s reactive oxygen and suppress the occurrence of C. loeosporioides.