猕猴桃采后致病菌的分离及中草药提取物对其抑菌效果初探

Pathogenic Bacteria Isolation of Postharvest Kiwi Fruit and the Inhibition Effect of Chinese Herb Extract on the Pathogen

猕猴桃果实在常温下极易软化和腐烂变质,即使放置于0～4℃的低温冷库中,也很容易产生各种霉菌.为深入研究猕猴桃采后果实的主要致病菌,以湖南猕猴桃主产区病果为试材,分离筛选出3种具有较强致病性且具有独特性状的致病菌.经过初步筛选发现,川芎和高良姜提取物对3种致病菌均有较好的抑制作用.

Kiwi fruit is often very easy softening and decay at room temperature, and it is easy to produce all kinds of mold even placed incold storage with temperature 0 to 4℃. In order to further research on the main pathogenic bacteria of postharvest kiwi fruit in hunan, threestrong pathogenic bacterial pathogens which has unique traits were isolated from diseased kiwi fruit. And rhizoma ligustici walliehii andgalangal extracts which has good inhibitory effects on the three pathogenic bacteria were selected after a preliminary screening.