蓝莓采后果实致腐菌的分离鉴定及植物精油对其抑制作用的研究

Isolation and Identification of Fusarium oxysporum from Postharvest Blueberry Fruit and Inhibitory Effect of Plant Essential Oils

为明确山东泰安本地蓝莓采后果实致腐菌及植物精油的抑菌效果,本研究从自然发病的蓝莓果实上分离致腐菌株,采用传统真菌形态学、rDNA-ITS序列分析,结合构建系统进化发育树进行鉴定,并通过体外熏蒸抑菌试验研究植物精油的抑菌效果。结果表明:经鉴定该病原菌为尖孢镰刀菌(Fusarium oxysporum);6种植物精油对尖孢镰刀菌均有不同程度的抑菌活性,其中肉桂皮精油抑菌活性最强,对尖孢镰刀菌的抑制中浓度(EC50)和最小抑制浓度(MIC)分别为0.0257μL/mL和0.060μL/mL。研究结果可为山东地区蓝莓货架期真菌病害的预测和防控提供一定的理论依据。

In order to clarify the rot pathogens in postharvest blueberry fruits from Taian,Shandong Province and the antifungal effect of plant essential oil,the strains were isolated from the naturally rotten blueberrie fruits and identified based on traditional morphological methods,rDNA-Internal transcribed spacer(ITS)analysis combined with construction of a phylogenetic tree.Moreover,the antifungal effects of six plant essential oil were assessed by in vitro fumigation.The results showed that the strain was Fusarium oxysporum.All six kinds of plant essential oils showed different antibacterial activities against Fusarium oxysporum,among which cinnamon oil showed the strongest inhibitory activity,and the half maximal inhibitory concentration(EC50)and the minimal inhibitory concentration(MIC)were 0.0257μL/mL and 0.060μL/mL,respectively.Which can provide theoretical basis for fungal disease prevention and control of blueberry during shelf-life in Shandong Province.