| 摘要: |
| 【目的】研究绿色木霉菌发酵液处理对芒果采后炭疽病的抑制作用及保鲜效果。【方法】以紫花芒果为材料，通过对照、发酵液处理、损伤接种与损伤接种+发酵液处理4组的比较，测定绿色木霉菌发酵液处理对芒果果实采后炭疽病发生率、色泽指数、可溶性固形物（TSS）含量、可滴定酸（TA）含量、丙二醛（MDA）含量、过氧化氢酶（POD）活性、多酚氧化酶（PPO）活性、总酚含量的影响。【结果】在33 ℃、相对湿度75%～80%条件下，绿色木霉菌发酵液处理可降低芒果炭疽病的发生率。贮藏7 d时，对照、发酵液处理、损伤接种、损伤接种+发酵液处理组的发病率分别为64%，58%，87%和79%；发酵液处理、损伤接种+发酵液处理组色泽指数、MDA含量分别比对照、损伤接种组低7.99%和3.16%，23.97%和12.53%；TSS、TA、POD、PPO和总酚分别比对照、损伤接种组高20.34%和13.69%，43.71%和7.49%，17.04%和25.20%，39.47%和14.71%，18.70%和23.75%。以上指标差异均达显著水平(P<0.05)。【结论】绿色木霉菌发酵液可有效抑制芒果采后炭疽病的发生，并具有明显的保鲜效果。 |
| 关键词: 绿色木霉菌 发酵液 芒果 炭疽病 抑制作用 |
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| 基金项目:国家自然科学基金项目（30871765） |
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| Inhibitory effects of postharvest treatment with Trichoderma vride fermentation broth on anthracnose in mango fruit |
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| Abstract: |
| 【Objective】The purpose of this research was to study effects of postharvest treatment with Trichoderma vride fermentation broth on the inhibition of anthracnose in mango fruit and preservation.【Method】In this research,mango (Mangifera indicaL.cv.Zihua) was used as the raw material.By comparing with the control group,occurrence of anthracnose,color,TA,TSS,MDA,total phenol,POD and PPO of mangos with treatments of fermentation broth processing,injure inoculation and injure inoculation+fermentation broth processing group,were determined to prove the inhibitory effects of T.vridefermentation broth on anthracnose in mango fruit.【Result】With temperature of 33 ℃ and RH of 75%-80%,T.vride fermentation broth inhibited the occurrence of anthracnose.7 days later,occurrences of anthracnose for control group,fermentation broth processing,injure inoculation and injure inoculation+fermentation broth processing were 64%，58%，87%，79% respectively.Values of color index and MDA for fermentation broth processing and injure inoculation + fermentation broth processing group were 7.99% and 3.16%；23.97% and 12.53% higher than the control group and injure inoculation group,respectively.And TSS,TA,POD,PPO,total phenol contents of fermentation broth processing and injure inoculation + fermentation broth processing were 20.34% and 13.69%,43.71% and 7.49%,17.04% and 25.20%,39.47% and 14.71%,18.70% and 23.75% lower than the control group and injure inoculation group.The parameters described above were significantly different compared with the untreated control (P<0.05).【Conclusion】T.vride fermentation broth could suppress the occurrence of anthracnose,especially when mango was picked. |
| Key words: Trichoderma vride fermentation broth mango fruit anthracnose inhibitory action |
