晚熟桃采后褐腐病致病菌的分离鉴定及拮抗菌对其防治效果的研究

Isolation and identification of pathogen caused postharvest brown rot of late-ripening peach and bio-control effects of antagonistic bacteria

为了明确晚熟桃采后褐腐病的主要致病菌以及拮抗菌对其防治效果,以晚熟桃品种"映霜红"为试材,采用传统的形态学方法和18S-r DNA分子生物学方法对褐腐病病原菌进行分离鉴定,同时,进一步选用四种拮抗菌对晚熟桃褐腐病进行预防处理,研究其对晚熟桃褐腐病的生物防治效果。结果表明,从晚熟桃上分离的褐腐病病原菌属于真菌界子囊菌门(Ascomycota),柔膜菌目(Helotiales),核盘菌科(Sclerotiniaceae),核盘菌属(Sclerotinia),该病菌有伤接种发病率为100%。四种芽孢杆菌B001、B1、HB-2、B579对褐腐病病斑扩展均具有较好抑制效果,其中,B001、B579提前1 d和2 d预防效果显著好于0 d预防效果(p<0.05);B1、HB-2提前1 d预防处理显著好于其他两组(p<0.05)。四种拮抗菌还能够抑制晚熟桃贮藏过程中的VC、可溶性固形物、可滴定酸含量降低和硬度下降。芽孢杆菌在晚熟桃采后褐腐病的生物防治中具有较好的应用潜力。

In order to define the main pathogen caused postharvest brown rot of late-ripening peach and control effect of antagonistic bacteria,＂Yingshuanghong＂ late-ripening peaches were used as the test materials.Then traditional morphological methods and 18S-rDNA molecular biology method was used to identify the pathogen caused postharvest brown rot of late- ripening peach.At the same time, four kinds of antagonistic bacteria were used to prevent postharvest brown rot of late-ripening peach.Results showed that, in this study, pathogen separated fi＇om brown rot of late - ripening peach belongs to fungi, Aseomyeota, Aseomycetes, Helotiales, Sclerotiniaeeae, Sclerotinia and the fungi injury incidence was 100% .The inhibition effect of four kinds of Bacillus B001 , B1 , HB-2, and B579 to brown rot disease was significant.The inhibitory effect of B001 and B579 ahead of 1 d or 2 d prevention treatment was inhibitory effect significantly higher than 0 d treatment （p 〈 0.05 ）. The inhibitory effect of B1 and HB-2 ahead of 1 d prevention treatment was significantly higher than the other two groups（p 〈 0.05 ）.At the same time, the four kinds of antagonistic bacteria, a certain extent, could inhibit the decrease of Vc content, soluble solids content,titratable acid content and hardness of late-ripening peach. The antagonistic bacteria, which in biological control of postharvest brown rot of late-ripening peach,has good application potential.