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DOI: https://doi.org/10.11983/CBB25007

贝莱斯芽孢杆菌对芒果炭疽病的抑制作用及果实保鲜效果

  • 曹慧 ,
  • 羊尾燕 ,
  • 纳琦婷 ,
  • 朱长松 ,
  • 宋海超 ,
  • 史学群
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  • 1海南大学食品科学与工程学院, 海口570228; 2海南大学生命健康学院, 海口570228

收稿日期: 2025-01-15

  修回日期: 2025-02-06

  网络出版日期: 2025-02-26

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The Inhibitory Efficacy of Bacillus velezensis Against Mango Anthracnose and Its Influence on Fruit Fresh Preservation

  • CAO Hui ,
  • YANG Wei-Yan ,
  • NA Qi-Ting ,
  • ZHU Zhang-Song ,
  • SONG Hai-Tiao ,
  • SHI Hua-Qun
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  • 1College of Food Science and Engineering, Hainan University, Haikou 570228, China; 2College of Life and Health Sciences, Hainan University, Haikou 570228, China

Received date: 2025-01-15

  Revised date: 2025-02-06

  Online published: 2025-02-26

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摘要

炭疽病是芒果主要病害之一, 是由胶孢炭疽菌(Colletotrichum gloeosporioides)侵染引起。发病后影响果实品质从而缩短果实货架期。该研究从生物防治角度出发, 以贝莱斯芽孢杆菌(Bacillus velezensis)和从芒果果实中分离出的炭疽菌进行实验, 用贝莱斯芽孢杆菌菌悬液(CB)处理芒果果实, 并利用平板对峙法观察CB对胶孢炭疽菌的抑制效果。通过发酵液(CF)处理胶孢炭疽菌, 结果表明发酵液能够有效抑制胶孢炭疽菌的孢子萌发并缩短芽管长度, 显著抑制菌丝生长, 其中发酵液(CF)浓度为2%和4%时, 对炭疽菌菌丝抑制率分别为75.18%和80.96%。果实活体接种实验表明, CB (菌悬液)和CF (发酵液)能有效抑制果实病斑直径的增大, 抑制率分别为44.33%和65.00%; 与对照组相比, 处理组可溶性固形物含量显著降低, 减缓了可滴定酸含量的降低, 对果实品质未造成负面影响; 同时也延缓了果实总酚和类黄酮含量的降低。实验表明, 贝莱斯芽孢杆菌菌株能够抑制芒果炭疽病的发生, 在芒果保鲜方面有较大的应用潜力。

关键词： 芒果; 胶孢炭疽菌; 贝莱斯芽孢杆菌; 生物防治; 果实保鲜

本文引用格式

曹慧 , 羊尾燕 , 纳琦婷 , 朱长松 , 宋海超 , 史学群 . 贝莱斯芽孢杆菌对芒果炭疽病的抑制作用及果实保鲜效果[J]. 植物学报, 0 : 1 -0 . DOI: 10.11983/CBB25007

Abstract

Anthracnose, one of the most prevalent and destructive diseases in mango cultivation, is primarily caused by the infection of Colletotrichum gloeosporioides. During the onset of this disease, it readily impairs the quality of mango fruits, consequently shortening their shelf-life significantly. Therefore, this study adopted a biological control approach. Ba-cillus velezensis and C. gloeosporioides isolated from mango fruits were utilized for experimental purposes. Mango fruits were treated with a suspension of B. velezensis (CB). The plate confrontation method was employed to observe the inhibitory effect of CB on C. gloeosporioides. Additionally, the fermentation liquid (CF) of B. velezensis was used to treat C. gloeosporioides. The experimental results demonstrated that the fermentation liquid could effectively suppress the spore germination and germ tube elongation of C. gloeosporioides. It also significantly inhibited the growth of mycelium. When the con-centration of the fermentation liquid (CF) was 2% and 4%, the mycelium inhibition rates reached 75.18% and 80.96%, respectively. Through in vivo fruit inoculation studies, it was found that both CB and CF were able to inhibit the expansion of fruit lesion diameters. The inhibition rates were 44.33% and 65.00%, respectively. Compared with the control group, the soluble solid content in treated fruits decreased significantly in a beneficial way, and the decrease in titratable acidity content was delayed. This treatment did not have any negative impacts on the fruit quality. Meanwhile, it also postponed the decline in the total phenolic and flavonoid content of the fruits. Overall, these experiments indicated that the B. velezensis strain has a remarkable ability to inhibit the occurrence of mango anthracnose and holds great promise for application in mango fresh preservation.

Key words： Mango; Colletotrichum gloeosporioides; Bacillus velezensis; biological control; fresh preservation

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