哌珀霉素(Peptaibols)对储藏期猕猴桃软腐病的防治效果

Control Effect of Peptaibols against Soft Rot of Kiwifruit during Storage

[目的]研究橘绿木霉(Trichoderma citrinoviride)菌株TR673在液体发酵过程中产生的一种次级代谢物——哌珀霉素(peptaibols)对引起猕猴桃贮藏期间软腐病的病原菌葡萄座腔菌(Botryosphaeria dothidea)的抑菌效果。[方法]采用菌丝生长速率法测定了不同质量浓度的哌珀霉素对葡萄座腔菌的室内毒力。[结果]哌珀霉素对橘绿木霉具有很好的抑菌效果。其EC_(50)和EC_(90)平均值分别为6.320、6.275 mg/L和51.79、50.734 mg/L。进一步配制含量为50 mg/L哌珀霉素的液体制剂,对采收后的猕猴桃果实进行浸泡处理,测定其对猕猴桃贮藏期软腐病的防治效果。在常温(25℃)下,经浸泡处理的猕猴桃果实在储藏期内,能有效防控由葡萄座腔菌引起的软腐病,防治率达到100%。同时,猕猴桃的保鲜贮藏期也延长了30 d。[结论]哌珀霉素能有效防治猕猴桃软腐病,并对猕猴桃果实具有保鲜效果。

[Aims] This paper amis to study the antifungal activity of the secondary metabolite produced by Trichoderma citrinoviride strain TR673 during liquid fermentation process against Botryosphaeria dothidea, which can cause soft rot of kiwifruit during storage. [Methods] Mycelium growth rate method was used to determinate the toxicity of peptaibols at different concentrations to B. dothidea in laboratory. [Results] The results showed that peptaibols can strongly inhibit the growth of mycelia of B. dothidea. The EC50 and EC90 values were 6.320, 6.275 mg/L and 51.79, 50.734 mg/L,respectively. A liquid formulation containing 50 mg/L peptaibols was prepared and used in a further bioassay test. Fresh kiwifruits were soaked and stored under room temperature(25 ℃) for 30 d, the control effect on soft rot of kiwifruit reached to 100%. Meanwhile, the storage time increased 30 days. [Conclusions] Peptaibols can effectively control soft rot of kiwifruit and preserve the fruits of kiwifruit.