摘要
配制不同浓度的韭菜汁,通过香蕉炭疽菌离体接种平板试验和香蕉活体接种试验,研究韭菜汁对香蕉炭疽菌的抑制效果。结果表明,在离体接种平板试验中,不同浓度的韭菜汁处理均对香蕉炭疽菌有抑制作用,且浓度越大,其抑制病菌孢子萌发与菌丝开始扩展的天数越多,当浓度≥20%时,韭菜汁可以使香蕉炭疽菌完全失去活性,不能萌发;在活体接种试验中,各浓度韭菜汁处理均能抑制接种的催熟香蕉在20℃条件下香蕉炭疽病的发病率,其中浓度为20%韭菜汁的抑制效果好于其他浓度的处理,抑菌率达61.2%。
The various concentrations of Chinese leek juice were used to inhibit the growth of Colletotrichum musae on the petri dishes in vitro and inoculation in vivo. The results showed that, Chinese leek juice had great inhibitory effect on the fungi. On the trial of the petri dish in vitro, Chinese leek juice significantly inhibited the growth of hypha of Colletotrichum musae when the concentrations were below 20 percent. The time of the fungi hypha recovered growth increased with the increase of the concentrations of Chinese leek juice. The Chinese leek juice which the concentration was or higher than 20 percent could completely make them lose activity and ability to germination. In the trial of artificial inoculation on the ripening banana fruits with the fungi at 20℃, the incidences of anthracnose on the banana fruits treated with various concentration of Chinese leek juice were lower than those of the control fruits, the inhibitory effect of 20% Chinese leek juice was better than other treatments, and the inhibitory rate was 61.2%.
出处
《保鲜与加工》
CAS
2011年第5期17-20,共4页
Storage and Process
基金
广东省科技厅农业攻关项目(2009B020201011)
关键词
韭菜汁
香蕉炭疽菌
抑制作用
Chinese leek juice
Colletotrichum musae
inhibitory effect
