联合应用内生菌 K1 和脱氢乙酸钠可减轻葡萄采后灰霉病的危害

IF 4.5 1区 农林科学 Q1 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Food microbiology Pub Date : 2024-09-10 DOI:10.1016/j.fm.2024.104637
Baozhen Feng , Chunshuang Ding , Peiqian Li , Li Fu
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引用次数: 0

摘要

葡萄灰霉病(Botrytis cinerea)会导致采后灰霉病,它是一种主要病原体,会限制葡萄的保质期和消费量,并在全球范围内造成大量减产。生物控制剂和食品添加剂的结合使用引起了越来越多的兴趣。研究了内生菌枯草芽孢杆菌 K1 和脱氢乙酸钠(SD)联合处理对灰霉病发生和保持葡萄果实品质的影响。使用 K1 悬浮液(1 × 108 CFU/ml)和 0.32 g/L SD 处理葡萄,可明显改善对葡萄灰霉病的控制。在病原体接种 2 小时后施用混合物,单独施用 K1 或与 SD 混合施用的组的病害发生率和严重程度明显低于对照组(P < 0.05)。此外,施用混合物还能保持葡萄果实的外观、硬度、总可溶性固形物(TSS)含量和可滴定酸度(TA)。此外,混合物还能提高过氧化物酶(POD)、苯丙氨酸氨裂解酶(PAL)、过氧化氢酶(CAT)、超氧化物歧化酶(SOD)和多酚氧化酶(PPO)等防御酶的活性。此外,它还能增加维生素 C 的含量。因此,生物防治剂和化学试剂的适当组合可有效防止收获后腐烂。
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Combined application of the endophyte Bacillus K1 and sodium dehydroacetate alleviates postharvest gray mold in grapes

Botrytis cinerea, which causes postharvest gray mold, is a primary pathogen that limits grape shelf-life and consumption and causes substantial yield loss worldwide. The combined use of biocontrol agents and food additives has attracted increasing interest. The effects of combined treatment with the endophyte Bacillus subtilis K1 and sodium dehydroacetate (SD) on the occurrence of gray mold and maintenance of grape fruit quality were studied. Treatment with a K1 suspension (1 × 108 CFU/ml) combined with 0.32 g/L SD resulted in markedly improved control of B. cinerea on grapes. The disease incidence and severity in the groups treated with K1 alone or in combination with SD were significantly lower than those in the control groups (P < 0.05) when the mixtures were applied 2 h after pathogen inoculation. Moreover, application of the mixture could maintain the appearance, firmness, total soluble solid (TSS) content and titratable acidity (TA) of grape fruit. Furthermore, the combination triggered increases in the activities of defense-related enzymes such as peroxidase (POD), phenylalanine ammonia lyase (PAL), catalase (CAT), superoxide dismutase (SOD) and polyphenol oxidase (PPO). Additionally, it could increase the vitamin C content. Thus, appropriate combinations of biocontrol agents and chemical reagents can provide effective protection against postharvest decay.

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来源期刊
Food microbiology
Food microbiology 工程技术-生物工程与应用微生物
CiteScore
11.30
自引率
3.80%
发文量
179
审稿时长
44 days
期刊介绍: Food Microbiology publishes original research articles, short communications, review papers, letters, news items and book reviews dealing with all aspects of the microbiology of foods. The editors aim to publish manuscripts of the highest quality which are both relevant and applicable to the broad field covered by the journal. Studies must be novel, have a clear connection to food microbiology, and be of general interest to the international community of food microbiologists. The editors make every effort to ensure rapid and fair reviews, resulting in timely publication of accepted manuscripts.
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