甜樱桃果实采后病菌的分离鉴定及其生物学特性研究.pdf

网络出版时间：2015-03-09 14:11 网络出版地址：/kcms/detail/11.1759.TS1411.017.html 甜樱桃果实采后病原菌的分离鉴定及其 生物学特性研究 杜小琴，李杰，秦文，李玉，何靖柳，王玮琼，陈琴媛，叶昕轶 （四川农业大学食品学院，四川雅安625014 ） 摘 要：为研究危害采后甜樱桃果实的病原菌，以‘拉宾斯’甜樱桃果实为试材，对低温贮藏过程中的病原 菌进行分离鉴定，并对其生物学特性进行初步研究。根据病原菌形态学特征和18SrDNA 序列分析结果将2 个病原菌鉴定为子囊菌亚门锤舌菌纲柔膜菌目核盘菌科核盘菌（Sclerotinia sclerotiorum ）和子囊菌亚门粪 壳菌纲肉座菌亚纲肉座菌目生赤壳科螺旋聚孢霉属（Clonostachys sp. ）。核盘菌菌丝在以牛肉膏为氮源的 SDA 培养基、20 ℃、pH=5.0 及黑暗条件下生长最好，产孢量最佳条件为以乳糖为碳源，牛肉膏为氮源的 SDA 培养基，30 ℃、pH=7.0 ；螺旋聚孢霉菌丝在以硝酸钾为氮源的SDA 培养基、30 ℃、pH=6.0 及光照 条件下生长最好，产孢量最佳条件为30 ℃、pH=6.0 ，光照培养。 关键词：甜樱桃；病原菌；鉴定；生物学特性 Isolation, identification and biological characteristics of pathogenic bacteria for sweet cherry * DU Xiao-qin, LI Jie, QIN Wen , LI Yu, HE Jing-liu , WANG Wei-qiong , CHEN Qin-yuan, YE Xin-yi （College of Food Science, Sichuan Agricultural University, Ya ’an 625014, China ） Abstract ：For further research on the main pathogenic bacteria of post-harvest sweet cherry fruit （cv.Labinsi ）, the pathogenic bacteria was isolated, identified in low temperature storage and their biological characteristics were studied. According to the characters of morphology and sequences analysis of 18SrDNA, the pathogenic bacteria was Pezizomycotina Leotiomycetes Helotiales Sclerotiniaceae Sclerotinia sclerotiorum and Pezizomycotina Sordariomycetes Hypocreomycetidae Hypocreales Bionectriaceae Clonostachys sp..SDA medium with beef