植物提取液对辣椒采后病原菌抑制及对根霉病抗性诱导作用

doi:10.7506/spkx1002-6630-20180425-332

食品科学 ›› 2019, Vol. 40 ›› Issue (9): 234-240.doi: 10.7506/spkx1002-6630-20180425-332

植物提取液对辣椒采后病原菌抑制及对根霉病抗性诱导作用

胡光耀1，李滨丞1，罗程印1，易有金1,*，夏菠1,*，曹熙1，周建中2

1.湖南农业大学食品科学技术学院，食品科学与生物技术湖南省重点实验室，湖南长沙 410128；2.娄底市楚江农业科技有限公司，湖南娄底 417000

出版日期:2019-05-15 发布日期:2019-05-28
基金资助:
“十二五”国家科技支撑计划项目（2015BAD16B01）；国家自然科学基金面上项目（31071738；31000827）；湖南省教育厅重点项目（15A082）

Plant Extracts Inhibit Postharvest Pathogens on Hot Pepper and Induces Rhizopus Resistance

HU Guangyao1, LI Bincheng1, LUO Chengyin1, YI Youjin1,*, XIA Bo1,*, CAO Xi1, ZHOU Jianzhong2

1. Hunan Provincial Key Laboratory of Food Science and Biotechnology, College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; 2. Loudi Chujiang Agricultural Science and Technology Co. Ltd., Loudi 417000, China

Online:2019-05-15 Published:2019-05-28

摘要/Abstract

摘要： 以‘湘研15号’辣椒为试材，分离、鉴定出4 株辣椒采后病原菌，采用生长速率法测定丁香、肉桂、花椒等9 种植物提取液对尖孢镰刀菌、黑色炭疽菌、红色炭疽菌、根霉菌的抑制效果，通过平板梯度稀释法测定植物提取液对上述4 种供试病菌的最小抑菌浓度（minimum inhibitory concentration，MIC）和最小杀菌浓度（minimum bactericidal concentration，MBC）；通过测定辣椒的病斑直径、发病率、总酚及类黄酮含量、苯丙氨酸解氨酶（phenylalanine ammonia lyase，PAL）、过氧化物酶（peroxldase，POD）、多酚氧化酶（polyphenol oxidase，PPO）活力，研究复合涂膜剂诱导辣椒对根霉病的抗性作用。结果显示，丁香、肉桂提取液对4 种供试病原菌的抑菌率均为100%，对尖孢镰刀菌、黑色炭疽菌、红色炭疽菌和根霉菌的MIC均分别为1.25、2.50、2.50 mg/mL和5.00 mg/mL，MBC均分别为2.50、5.00、5.00 mg/mL和10.00 mg/mL。丁香、肉桂提取液复合涂膜剂能有效抑制辣椒的发病率和减小病斑直径，接种第8天时，与刺伤后接种根霉菌孢子组（CK2）相比，复合涂膜剂组发病率降低了6.67%（P＞0.05）、病斑直径减小了30.35%（P＜0.05）；与刺伤后加无菌水组（CK1）和CK2组相比，复合涂膜剂处理辣椒的PAL活力分别提高了45.91%、24.54%（P＜0.05）；POD活力分别提高了22.15%（P＜0.05）、12.54%（P＞0.05）；PPO活力分别提高了80.00%、28.57%（P＜0.05）；总酚含量分别提高了60.00%、43.74%（P＜0.05）；类黄酮含量分别提高了82.05%、61.36%（P＜0.05）。结论：丁香、肉桂提取液复合涂膜剂能诱导辣椒对根霉病产生抗性，本研究可为开发高效、稳定、无毒无害辣椒防腐保鲜剂提供理论和技术支持。

关键词: 病原菌, 植物提取液, 辣椒, 采后保鲜

Abstract: Four species of postharvest pathogens from ‘Xiangyan 15’ hot peppers were isolated and identified as Fusarium oxysporum, Colletotrichum nigrum, Colletotrichum gloeosporioides and Rhizopus spp.. The inhibitory effect of alcoholic extracts from nine plants including clove (Syzygium aromaticum), cinnamon (Cinnamomum cassia) and prickly ash (Zanthoxylunm bungeanum) on these pathogens was evaluated by growth rate method. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) were measured by plate gradient dilution method. Furthermore, composite guar gum-pullulan coating incorporated with clove and cinnamon extracts was assessed for its ability to induce resistance to Rhizopus spp. in hot peppers by determination of lesion diameter, disease incidence, total phenolic and total flavonoid contents, and the activities of phenylalanine ammonia lyase (PAL), peroxldase (POD) and polyphenol oxidase (PPO). The results showed that all four pathogens were 100% inhibited by clove and cinnamon extracts. Both plant extracts had an equal MIC of 1.25, 2.50, 2.50 and 5.00 mg/mL; and an equal MBC of 2.50, 5.00, 5.00 and 10.00 mg/mL against Fusarium oxysporum, Colletotrichum nigrum, Colletotrichum gloeosporioides, Rhizopus spp., respectively. The disease incidence and lesion diameter in hot peppers caused by Rhizopus spp. were effectively inhibited by the composite coating, which were decreases by 6.67% (P > 0.05) and 30.35% (P < 0.05), respectively after 8 d storage, compared with CK2 (wounded and inoculated with conidial suspension of Rhizopus spp.). Compared with CK1 (wounded and inoculated with sterile water) and CK2, the composite coating enhanced PAL activity by 45.91% and 24.54% (P < 0.05), POD activity by 22.15% (P < 0.05) and 12.54% (P > 0.05), and PPO activity by 80.00% and 28.57% (P < 0.05); and increased total phenolic content by 60.00% and 43.74% (P < 0.05), and total flavonoid content by 82.05% and 61.36% (P < 0.05), respectively. These results suggested that the composite coating containing clove and cinnamon extracts can induce resistance to Rhizopus spp. in hot peppers. Our data provide experimental support for the development of efficient, stable and safe preservatives for hot peppers.

Key words: pathogens, plant extracts, hot pepper, postharvest preservation

中图分类号:

TS255.3

胡光耀，李滨丞，罗程印，易有金，夏菠，曹熙，周建中. 植物提取液对辣椒采后病原菌抑制及对根霉病抗性诱导作用[J]. 食品科学, 2019, 40(9): 234-240.

HU Guangyao, LI Bincheng, LUO Chengyin, YI Youjin, XIA Bo, CAO Xi, ZHOU Jianzhong. Plant Extracts Inhibit Postharvest Pathogens on Hot Pepper and Induces Rhizopus Resistance[J]. FOOD SCIENCE, 2019, 40(9): 234-240.

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植物提取液对辣椒采后病原菌抑制及对根霉病抗性诱导作用

Plant Extracts Inhibit Postharvest Pathogens on Hot Pepper and Induces Rhizopus Resistance

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