番茄果腐病拮抗菌的筛选及对番茄的防腐保鲜作用

doi:10.13560/j.cnki.biotech.bull.1985.2021-0521

摘要/Abstract

摘要：

从储藏期间番茄果实中分离到1株果腐病病原菌,为明确其分类地位,寻找合适的生防菌菌株,对其进行形态鉴定和系统发育分析,同时进行了拮抗链霉菌的筛选、鉴定和防腐保鲜作用研究。结果表明,导致番茄采后果腐病的病原菌Qyg16-2为葡萄座腔菌（Botryosphaeria dothidea）;从番茄健康植株根际土壤筛选获得对Qyg16-2有良好拮抗作用的放线菌X13,经形态学、生理生化特征及16S rDNA序列鉴定为桑氏链霉菌（Streptomyces sampsonii）。X13能抑制病原菌孢子萌发和菌丝生长,显著提高番茄抗性酶多酚氧化酶（PPO）、过氧化物酶（POD）和苯丙氨酸解氨酶（PAL）活性,降低储藏番茄的腐烂指数,延缓果实硬度、可溶性固形物、可滴定酸及VC的降低。桑氏链霉菌（S. sampsonii）X13对病原菌葡萄座腔菌（B. dothidea）抑菌效果显著,对储藏番茄具有良好的防腐保鲜作用。

关键词: 番茄采后, Botryosphaeria dothidea, Streptomyces sampsonii, 筛选, 防腐保鲜

Abstract:

A strain of fruit rot pathogen was isolated from storing tomatoes. In order to clarify the taxonomic status and investigate the suitable biocontrol strain,its morphology and phylogenetic analysis were conducted. The antagonistic Streptomyces was isolated and identified,and its effect on the preservation of tomato was studied. The results showed that the pathogen Qyg16-2 that caused the fruit rot of tomato was Botryosphaeria dothidea. The actinomecetes X13 with good antagonistic effects from healthy tomato rhizospheric soil on Qyg16-2 was identified as Streptomyces sampsonii by morphology,physiological and biochemical characteristics and 16S rDNA sequence. X13 significantly inhibited the colony extension and spore germination of pathogen B. dothidea,its cell-free fermentation filtrate significantly increased the activity of PPO,POD and PAL,decreased the decay index of stored tomato,and delayed the decline of post-harvest tomato fruit firmness,soluble solid content,titration acid content and vitamin C content. Conclusively,S. sampsonii X13 has significant antagonistic effects on B. dothidea,and has promising preservation effect in storing tomato fruit.

Key words: post-harvest tomato, Botryosphaeria dothidea, Streptomyces sampsonii, screening, preservation

张鸿雁, 林国莉, 李如莲, 纪晓琦. 番茄果腐病拮抗菌的筛选及对番茄的防腐保鲜作用[J]. 生物技术通报, 2022, 38(3): 69-78.

ZHANG Hong-yan, LIN Guo-li, LI Ru-lian, JI Xiao-qi. Screening of Antagonist Against Tomato Fruit Rot and Their Preservation Qualities on Tomato[J]. Biotechnology Bulletin, 2022, 38(3): 69-78.

图/表 9

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菌株编号 Strain No.	D/mm	T	抑菌率 Inhibition rate/%	孢子萌发抑制率 Inhibition of seed germination/%	菌株编号 Strain No.	D/mm	T	抑菌率 Inhibition rate/%	孢子萌发抑制率Inhibition of germination/%
X1	20.31±2.12a	+++	68.15±1.25b	73.89±4.01b	X54	10.67±0.34d	++	-	-
X13	26.53±1.03a	+++	82.53±0.93a	98.37±3.54a	X60	11.22±0.51d	+++	-	-
X19	18.11±2.00b	+++	61.25±1.20b	62.12±5.13c	X75	14.64±0.39d	+++	-	-
X20	13.45±1.09c	++	-	-	X85	18.92±1.11ab	+++	49.21±0.35c	39.12±3.25e
X43	19.06±1.32b	+++	59.00±0.65b	46.98±4.20e	X90	19.46±1.20ab	+++	47.35±1.04c	54.99±2.84cd
CK	-	-	-	0.81±0.15f

菌株编号 Strain No.	D/mm	T	抑菌率 Inhibition rate/%	孢子萌发抑制率 Inhibition of seed germination/%	菌株编号 Strain No.	D/mm	T	抑菌率 Inhibition rate/%	孢子萌发抑制率Inhibition of germination/%
X1	20.31±2.12a	+++	68.15±1.25b	73.89±4.01b	X54	10.67±0.34d	++	-	-
X13	26.53±1.03a	+++	82.53±0.93a	98.37±3.54a	X60	11.22±0.51d	+++	-	-
X19	18.11±2.00b	+++	61.25±1.20b	62.12±5.13c	X75	14.64±0.39d	+++	-	-
X20	13.45±1.09c	++	-	-	X85	18.92±1.11ab	+++	49.21±0.35c	39.12±3.25e
X43	19.06±1.32b	+++	59.00±0.65b	46.98±4.20e	X90	19.46±1.20ab	+++	47.35±1.04c	54.99±2.84cd
CK	-	-	-	0.81±0.15f

测定内容Measured item	结果Result	碳源利用Carbon utilization	结果Result
明胶液化Gelatin liquefaction	+	D-蔗糖D-sucrose	+
牛奶胨化Milk coagulation	+	L-鼠李糖L-rhamnose	-
硝酸盐还原Nitrate reduction	+	肌醇Inositol	-
黑色素产生Black pigment	-	D-葡萄糖D-glucose	+
酪氨酸酶Tyrosinase	-	D-木糖D-xylose	+
H₂S	-	D-果糖D-fructose	+

测定内容Measured item	结果Result	碳源利用Carbon utilization	结果Result
明胶液化Gelatin liquefaction	+	D-蔗糖D-sucrose	+
牛奶胨化Milk coagulation	+	L-鼠李糖L-rhamnose	-
硝酸盐还原Nitrate reduction	+	肌醇Inositol	-
黑色素产生Black pigment	-	D-葡萄糖D-glucose	+
酪氨酸酶Tyrosinase	-	D-木糖D-xylose	+
H₂S	-	D-果糖D-fructose	+

处理 Treatment
处理 Treatment	4	8	12	16	20
对照CK	0	9.81±1.05aD	25.26±3.15aC	48.03±1.21aB	68.32±1.20aA
5%	0	4.98±1.35bC	18.35±1.41bB	25.10±1.27cA	26.11±1.02bA
10%	0	4.36±1.04bC	14.26±1.50bB	22.14±1.00bA	23.32±1.84cA
20%	0	2.05±0.68cC	10.35±1.36cB	20.16±1.35dA	22.02±0.65cA