采后亚硒酸钠处理对杏果黑斑病的控制及贮藏品质的影响

doi:10.7506/spkx1002-6630-201614047

摘要/Abstract

摘要：

通过离体和体内实验研究亚硒酸钠对杏果黑斑病菌互隔交链孢（Alternaria alternata）的抑制作用及黑斑病的控制效果和贮藏品质的影响。结果表明，亚硒酸钠处理能显著抑制A. alternata菌落的生长和孢子萌发，且存在质量浓度效应，40 mg/L的亚硒酸钠能显著抑制A. alternata菌落的生长，其菌落直径较对照降低了30.8%，同时亚硒酸钠还能使A. alternata菌丝发生凹陷、扭曲等形态结构的改变；体内实验表明，采后亚硒酸钠处理能有效抑制损伤接种A. alternata的杏果黑斑病的扩展，其中20 mg/L亚硒酸钠的控制效果最佳，其病斑直径较对照减小了11%；采后亚硒酸钠处理还能够明显减少杏果乙烯的释放和呼吸强度的升高，延缓质量损失率和硬度的降低。可见硒在果蔬采后防腐保鲜中具有潜在的应用前景。

关键词: 亚硒酸钠, 杏果, 黑斑病, 抑菌特性, 贮藏品质

Abstract:

Effects of sodium selenite on the in vitro and in vivo growth of Alternaria alternata, the causal agent of black
rot disease in vitro, disease development and storage quality of apricot fruit were investigated. The results showed that
mycelial growth and spore germination of A. alternata were significantly (P < 0.05) inhibited by sodium selenite treatment,
and the optimal inhibitory effect was achieved at a concentration of 40 mg/L. Additionally, sodium selenite treatment
caused changes in the morphological structure of A. alternata mycelia such as sunken and distorted hyphae as observed by
scanning electron microscopy (SEM), with a 30.8% reduction observed in its colony diameter as compared to the control.
In vivo experiments showed that the lesion expansion of apricot fruit inoculated with A. alternata was effectively inhibited
by treatment with 20 mg/L sodium selenite. In addition, the ethylene release and respiration intensity of apricot fruit were
significantly reduced while the reductions of weight loss and firmness were delayed. These findings suggested that selenium
has potential application in disease control and preservation of postharvest fruits and vegetables.

Key words: sodium selenite, apricot fruit, black rot, antifungal activity, storage quality

中图分类号:

TS201.3

高春丽，李永才，毕阳，刘筱，杨兰，乔文景，王迪，唐瑛. 采后亚硒酸钠处理对杏果黑斑病的控制及贮藏品质的影响[J]. 食品科学, doi: 10.7506/spkx1002-6630-201614047.

GAO Chunli, LI Yongcai, BI Yang, LIU Xiao, YANG Lan, QIAO Wenjing, WANG Di, TANG Ying. Effects of Sodium Selenite Treatment on Black Spot Disease and Storage Quality of Postharvest Apricot Fruit[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201614047.

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