| 茭白采后主要致腐真菌鉴定及生物学特性研究 |
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| 引用本文： | 赵璐藐,刘瑞玲,郜海燕,韩延超,吴伟杰,陈杭君.茭白采后主要致腐真菌鉴定及生物学特性研究[J].核农学报,2019,33(12):2354-2361. |
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| 作者姓名： | 赵璐藐 刘瑞玲 郜海燕 韩延超 吴伟杰 陈杭君 |
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| 作者单位： | 浙江省农业科学院食品科学研究所/农业农村部果品产后处理重点实验室/浙江省果蔬保鲜与加工技术研究重点实验室/中国轻工业果蔬保鲜与加工重点实验室,浙江杭州,310021;浙江省农业科学院食品科学研究所/农业农村部果品产后处理重点实验室/浙江省果蔬保鲜与加工技术研究重点实验室/中国轻工业果蔬保鲜与加工重点实验室,浙江杭州,310021;浙江省农业科学院食品科学研究所/农业农村部果品产后处理重点实验室/浙江省果蔬保鲜与加工技术研究重点实验室/中国轻工业果蔬保鲜与加工重点实验室,浙江杭州,310021;浙江省农业科学院食品科学研究所/农业农村部果品产后处理重点实验室/浙江省果蔬保鲜与加工技术研究重点实验室/中国轻工业果蔬保鲜与加工重点实验室,浙江杭州,310021;浙江省农业科学院食品科学研究所/农业农村部果品产后处理重点实验室/浙江省果蔬保鲜与加工技术研究重点实验室/中国轻工业果蔬保鲜与加工重点实验室,浙江杭州,310021;浙江省农业科学院食品科学研究所/农业农村部果品产后处理重点实验室/浙江省果蔬保鲜与加工技术研究重点实验室/中国轻工业果蔬保鲜与加工重点实验室,浙江杭州,310021 |
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| 基金项目： | 国家重点研发计划项目(2018YFD0401304),国家现代农业产业技术体系专项资金资助 (CARS-24-E-01),浙江省万人计划人才培养项目(2018R52020),浙江省重点研发计划项目(2019C02079) |
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| 摘 要： | 为明确茭白采后主要致腐真菌的种类,通过组织分离法对茭白在常温下自然腐烂的致腐菌进行分离,根据形态学特征、rDNA-ITS序列和TEF-1α基因序列分析对所分离出的菌株进行鉴定,同时对其进行生物学特性研究。结果表明,从自然腐烂的茭白上分离出3种真菌,其中1种经过回接试验能使茭白腐烂,经鉴定为禾谷镰刀菌(Fusarium graminearum)。该菌菌丝生长及产孢的适宜培养温度为20~30℃,最适温度为25℃;致死温度为55℃(10 min);该菌适宜在偏中碱性环境中生长,在pH值4~11时均能产孢,且最适产孢pH值为6;以甘露醇为碳源、酵母浸出粉为氮源最利于该菌菌丝生长,以D-果糖为碳源、硫酸铵为氮源最利于该菌产孢。茭白采后主要致腐菌的确定为后续采取针对性的防腐保鲜措施提供了依据,亦为延长茭白采后货架期奠定了理论参考。
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| 关 键 词： | 茭白 主要致腐菌 分离鉴定 生物学特性 |
| 收稿时间： | 2019-01-24 |
Identification and Biological Characterization of Dominant Spoilage Fungi From Postharvest Water Bamboo Shoot |
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| ZHAO Lumiao,LIU Ruiling,GAO Haiyan,HAN Yanchao,WU Weijie,CHEN Hangjun.Identification and Biological Characterization of Dominant Spoilage Fungi From Postharvest Water Bamboo Shoot[J].Acta Agriculturae Nucleatae Sinica,2019,33(12):2354-2361. |
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| Authors: | ZHAO Lumiao LIU Ruiling GAO Haiyan HAN Yanchao WU Weijie CHEN Hangjun |
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| Institution: | Institute of Food Science, Zhejiang Academy of Agricultural Science/Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs/Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province/Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Hangzhou, Zhejiang 310021 |
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| Abstract: | To determine the dominant pathogenic fungi of postharvest water bamboo shoot, the pathogenic strains were isolated from decayed samples at room temperature by tissue separation method and identified by morphological identification and rDNA-ITS sequence and TEF-1α gene sequences analysis. The biological characteristics were further investigated. The results showed that three pathogenic fungi were isolated and one of them could cause spoilage in pathogenicity tests, which was identified as Fusarium graminearum. For mycelial growth and sporulation of F. graminearum, the suitable culture temperature ranged from 20℃ to 30℃, and the optimum temperature was 25℃. Lethal temperature was 55℃ for 10 min. The strain grew well in medium or alkaline medium. The strain could produce spores when pH ranged from 4 to 11 and the optimal pH value for sporulation was 6. For mycelial growth, the optimal carbon source was mannitol and the optimal nitrogen source was yeast extract. For sporulation, the optimal carbon source was D-fructose and the optimal nitrogen source was ammonium sulfate. This study would set up a theoretical reference and targeted technical guidance for the preservation and prolongation of the shelf-life of water bamboo shoot. |
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| Keywords: | water bamboo shoot dominant spoilage fungus isolation and identification biological characteristics |
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