食品科学 ›› 2020, Vol. 41 ›› Issue (9): 133-138.doi: 10.7506/spkx1002-6630-20190523-269

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p-茴香醛抑制柑橘酸腐病菌的作用机制

李路,李蔚,车金鑫,欧阳秋丽,陶能国   

  1. (湘潭大学化工学院生物与食品工程系,湖南 湘潭 411105)
  • 出版日期:2020-05-15 发布日期:2020-05-15
  • 基金资助:
    国家自然科学基金面上项目(31772364);湖南省教育厅重点项目(19A476);湖南省教育厅一般项目(18C0127)

Antifungal Activity and Mechanism of p-Anisaldehyde aganist Geotrichum citri-aurantii

LI Lu, LI Wei, CHE Jinxin, OUYANG Qiuli, TAO Nengguo   

  1. (Department of Biotechnology and Food Engineering, College of Chemical Engineering, Xiangtan University, Xiangtan 411105, China)
  • Online:2020-05-15 Published:2020-05-15

摘要: 为探讨p-茴香醛对柑橘酸腐病菌的抑制作用和机制,本实验结合体外实验和活体实验测定了p-茴香醛对病原菌的抑制能力,以菌丝体细胞壁、细胞膜和菌丝形态为研究对象,分析了p-茴香醛对病原菌的抑菌机制。结果表明,p-茴香醛能显著抑制柑橘酸腐病菌菌丝体生长,其最低抑菌浓度和最低杀菌浓度(minimum fungicidal concentration,MFC)均为4.48 g/L;果蜡中添加10 MFC p-茴香醛能有效降低柑橘果实酸腐病发病率,接种13 d后发病率仅为30%,显著低于对照的100%(P<0.05)。进一步研究发现,p-茴香醛诱导胞外碱性磷酸酶活力上升,破坏酸腐病菌菌丝体细胞壁完整性,添加保护剂山梨醇也无法缓解其对病原菌的抑制;碘化丙啶染色实验表明p-茴香醛对病原菌细胞膜造成损伤;通过扫描电子显微镜观察到,p-茴香醛处理的酸腐病菌菌丝呈现褶皱、干瘪、不规则扭曲状。以上结果说明:p-茴香醛能有效抑制柑橘酸腐病菌的生长,并能有效延缓柑橘酸腐病的发病进程,其作用机制可能与p-茴香醛诱导病原菌菌丝体细胞壁和细胞膜损伤有关。

关键词: p-茴香醛, 酸腐病菌, 抑菌作用, 柑橘果实, 抑菌机理

Abstract: To clarify the antifungal effect and mechanism of p-anisaldehyde against Geotrichum citri-aurantii, in vitro and in vivo experiments were conducted to identify the antifungal capacity of p-anisaldehyde. Moreover, the cell wall integrity, membrane permeability and fungal morphology of G. citri-aurantii were investigated to analyze the possible antifungal mechanism of p-anisaldehyde. Results showed that p-anisaldehyde could strongly inhibit the growth of G. citri-aurantii, and the minimum inhibitory concentration (MIC) value and minimum fungicidal concentration (MFC) value were both 4.48 g/L. Waxing with 10 MFC p-anisaldehyde could effectively delay the incidence of sour rot in citrus fruit, which was only 30% at 13 days after inoculation, significantly lower than the 100% incidence of the control (P < 0.05). Furthermore, p-anisaldehyde increased the activity of extracellular alkaline phosphatase (AKP), and damaged the cell wall integrity of G. citri-aurantii mycelia. Moreover, addition of sorbitol could not reverse the inhibition. Propidium iodide (PI) staining indicated that p-anisaldehyde could impair the cell membrane of G. citri-aurantii. Also, the hyphae treated with p-anisaldehyde appeared to be wrinkle, shriveled and distorted under scanning electron microscopy (SEM). It can be illustrated that p-anisaldehyde can effectively inhibit the growth of G. citri-aurantii and delay the progression of sour rot. In addition, the inhibitory mechanism of p-anisaldehyde is probably related to the damage caused by it to the cell wall and membrane of the mycelia.

Key words: p-anisaldehyde, Geotrichum citri-aurantii, antifungal ability, citrus fruit, antifungal mechanism

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