温度对鲜食葡萄采后灰霉病发生规律的影响

Effect of temperature on occurrence of postharvest gray mold in table grape

本试验以‘玫瑰香’‘巨峰’‘红地球'3个鲜食葡萄品种为试材,利用有伤和无伤两种接种方式,研究不同温度条件(25℃、10℃、0℃)对葡萄采后灰霉病菌的抑制作用,从果实自身抗病生理角度分析温度对采后灰霉病的调控作用.结果表明,无论是无伤接种还是有伤接种,随着贮藏温度降低,各品种果实上的灰霉菌生长均会受到不同程度的抑制,当贮藏温度降至0℃时,7 d内3个品种果实上接种的灰霉菌均停止生长.10℃条件下,'玫瑰香'果实上接种的灰霉菌菌落直径增加最快,无伤接种发病率最高,说明其在低温下对采后灰霉病的抗性较差.综上所述,可通过调控贮藏温度来降低葡萄灰霉病的发生.

Three grape varieties ('Muscat Hamburg''Kyoho''Red Globe') were taken as experimental materials in this study, damage and non-damage inoculation were used to explore the inhibitory effect of different temperature conditions (25 ℃, 10 ℃, 0 ℃) on Botrytis cinerea , to analysis occurrence regulatory of different temperature conditions on postharvest gray mold. The results showed that, for both damage and non-damage inoculation methods, with decrease of the storage temperature, the growth of Botrytis cinerea on the fruit of each variety was inhibited by different degree, and when the storage temperature was reduced to 0 ℃, Botrytis cinerea inoculated on the fruit of the three varieties in the 7 days were stopped to grow. At 10 ℃, Botrytis cinerea colony diameter increase on 'Muscat Hamburg' was the fastest, had the highest incidence of non-damage inoculation, which showed that 'Muscat Hamburg' had the lower disease resistance to postharvest Botrytis cinerea at low temperature. In conclusion, storage temperature could control of postharvest gray mold of grape.