红阳猕猴桃采后病害生理及臭氧保鲜技术研究
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摘要
红阳猕猴桃(Actinidia chinensis Planch.var.rufopulpa Liang et Ferguson)是四川苍溪县选育出的世界首个红肉型新品种,被列为“国家级品种保护资源”。由于病虫害防治滞后,贮运技术落后,每年会造成巨大的经济损失。但到目前为止,还没有任何对红阳猕猴桃病害发生发展规律和贮藏技术的相关研究报道。本文首次对红阳猕猴桃采后侵染性病害进行了病原菌分离、鉴定及生物学特性、寄主范围、药剂毒力测定的系统研究；研究了病原菌对红阳猕猴桃采后品质及生理的影响,进行了臭氧贮藏保鲜技术的初步研究。研究结果如下：
1病害症状及病菌种类鉴定
猕猴桃熟(软)腐病发病症状为：病斑圆形,褐色,剥开病部皮层可见病部果肉变黄、水渍状,病健交界处呈暗绿色,果肉组织随着发病进程迅速变软。发病后期病部产生白色菌丝,且有组织液渗出,中间常有乳白色至浅粉红色的锥形腐烂,数天内可扩散至果肉中间乃至整个果实腐烂。病原菌为由葡萄座腔菌(Botryosphaeria parva)
猕猴桃炭疽病发病症状为：病部果皮干缩凹陷,颜色加深。从病部切开,可见紧挨果皮下组织木质化；病部果肉变成浅黄色,呈烂熟状。后期病部有橘红色分生孢子堆。病原菌为尖孢炭疽菌(Colletorichum acutatum)
2病原菌生物学特性、寄主范围、药剂毒力试验
猕猴桃炭疽菌(C.acutatum)菌丝生长和产孢最适温度为25℃；最适产孢温度为20℃；最适pH为6；孢子致死温度为49℃、15min或50℃、5min。猕猴桃软腐病菌(B.parva)菌丝生长最适温度为30℃；最适pH为6；菌丝致死温度为42℃、10min或43℃、5min。光照对两种菌的生长和产孢均无显著影响。两种病原菌都能通过伤口感染供试新疆香梨等7种水果。药剂毒力测定结果表明,多菌灵对两种病原菌的抑制效果都最好。
3病原菌对猕猴桃品质及生理影响
采用有伤接种的方法将实验室分离的两种病菌接种到健康猕猴桃果实上,25℃下保湿暗培养,定期测定品质及生理指标。结果表明：病原菌加快了猕猴桃果实硬度的下降,增加了TSS和总糖含量的损失；抑制了可滴定酸含量下降；增大了Vc损失率。
接种B.parva的和C.acutatum没有显著提高果实呼吸作用和乙烯释放速率的峰值,但诱导了果实呼吸跃变和乙烯释放高峰的提前,加速了果实的衰老、腐败。
接种两种病原菌都诱导了猕猴桃POD、PPO和PAL和几丁质酶活性升高,在植物抗病性方面发挥了极大的作用。PG和Cx酶活性也显著升高,说明了病原菌主要是通过对细胞壁的破坏导致猕猴桃发病。
4臭氧对猕猴桃保鲜实验
以3种浓度和4个处理时间做单因素试验,结果表明：最佳臭氧参数为20min、200 mg/m3；对于已经染病的果实,臭氧只能一定程度延缓腐烂进程,不能降低腐烂率。用200 mg/m3臭氧、每3d处理红阳猕猴桃20min,室温下(20±3℃)贮藏效果较好,4周腐烂率为22%,对照腐烂率为100%。
"Red Sun" kiwifruit(Actinidia chinensis Planch.var.rufopulpa Liang et Ferguson) is the first red flesh culture selected from Actinidia chinensis var.rufopulpa in Sichuan province, which is renowned as the "national variety protection resources". There were enormous economic losses each year due to post-harvest diseases and poor storage and transportation technology. However, there is not any report about how to prevent or control post-harvest diseases and valid storage technology of 'Red Sun' kiwifruit. In this paper, the following research were firstly and systematically studied:post-harvest pathogens isolation and identification of infective disease of kiwifruit, biological characteristics and indoor fungicides screening, host range investigation; the effect of pathogens on qualities and physiology of kiwifruit at 25℃were measured; the effect of ozone on colony growth of pathogens (in-vitro) and the qualities of kiwifruit during storage at different temperature were also investigated. The main results are as following:
1 Symptoms of two kind of main kiwifruit post-harvest diseases and the pathogens isolation and identification
Symptom of kiwifruit soft rot disease:at the beginning, a brown spot appeared, a clear watery, dark green boundary appeared later, firmness of the whole fruit dramatically dropped, white mycelium scattered out from inner which lead to the peel broken and exudation of tissue fluid was observed when the fruit decayed severely. The pathogen is Botryosphaeria parva.
Symptom of kiwifruit anthracnose:at the beginning, a brown spot appeared, expanded gradually along with colour deepen and dehydration, some orange clay was observed on the rot spot, which is conidia of the pathogen. The pathogen is Colletorichum acutatum
2 The biological characteristics and indoor fungicides screening, host range investigation of B.parva and C.acutatum.
For mycelium growth and sporulation of C.acutatum, the optimum temperature were 25℃and 20℃respectively; the optimum pH value was 6 respectively; lethal temperature of spore was 49℃,15min or 50℃,5min. For mycelium growth of B.parva, the optimum temperature were 30℃; the optimum pH value was 6; lethal temperature of mycelium was 42℃,10min or 43℃,5min. Both of two pathogens prefer monosaccharide and disaccharides than polysaccharide, prefer organic nitrogen than inorganic nitrogen. No remarkable effect of light on mycelium growth and sporulation of two pathogens.
Both of B.parva and C.acutatum could infect 7 kinds of fruit trough mechanical wound, they could also infect hosts though lenticel which is lager than normal one is, such as mongo. The carbendazim exhibited the best inhibitory effect, followed by triadimefon, mancozeb and chlorothalonil showed the least inhibitory effect. 3 Effect of B.parva and C.acutatum on qualities and physiology of kiwifruit
At 25℃, inoculation of both B.parva and C.acutatum could increased the loss of firmness, TSS and total sugar content and Vc content. By contrast, the decrease proportion of TA was inhibited by the pathogens, nevertheless, the change was not significant. No evidence showed that pathogens ascended the respiration rate and ethylene production submit value, but they induced the submit occurred approximately 1d ahead of time compared with control group. After inoculating post-harvest kiwifruit with B.parva and C.acutatum, the activities of peroxidase(POD), polyphenol oxidase(PPO), phenylalanine ammonia lyase(PAL), and chitinase were significantly induced, the maximum of them appeared around second day and fifth day after inoculating respectively,which is about 2-3 times of control. The activities of these enzymes markedly rised with increase of the time course of infection and the disease expansion. Activities of the cell wall degrading enzymes (CWDEs) PG and Cx produced by these two pathogens were induced, the peaks of PG and Cx activity appeared on the second day and sixth day respectively after inoculation. When the diameter of lesion was 1 cm, from the lesion to the edge of healthy flesh, the activities of all enzyme reduced gradually except chitinase. 4 Preservation technology of ozone
For kiwifruit inoculated with pathogens, ozone treatment(200mg/m3,20min) could only delay the process of decay but had no significant influence on decay rate.
Kiwifruit were regularly treated by ozone (200mg/m3,20min) during storage at room temperature (20±3℃) and low temperature (0±1℃、5±1℃). Deal kwifruit with ozone every 3 days at 200mg/m3,20min, can could significantly reduce the decay rate at room temperature,until 4 weeks later,which decay rate was only 22% compared with 100% in CK group.However, similar effect have not been observed at low temperature.
1病害症状及病菌种类鉴定
猕猴桃熟(软)腐病发病症状为：病斑圆形,褐色,剥开病部皮层可见病部果肉变黄、水渍状,病健交界处呈暗绿色,果肉组织随着发病进程迅速变软。发病后期病部产生白色菌丝,且有组织液渗出,中间常有乳白色至浅粉红色的锥形腐烂,数天内可扩散至果肉中间乃至整个果实腐烂。病原菌为由葡萄座腔菌(Botryosphaeria parva)
猕猴桃炭疽病发病症状为：病部果皮干缩凹陷,颜色加深。从病部切开,可见紧挨果皮下组织木质化；病部果肉变成浅黄色,呈烂熟状。后期病部有橘红色分生孢子堆。病原菌为尖孢炭疽菌(Colletorichum acutatum)
2病原菌生物学特性、寄主范围、药剂毒力试验
猕猴桃炭疽菌(C.acutatum)菌丝生长和产孢最适温度为25℃；最适产孢温度为20℃；最适pH为6；孢子致死温度为49℃、15min或50℃、5min。猕猴桃软腐病菌(B.parva)菌丝生长最适温度为30℃；最适pH为6；菌丝致死温度为42℃、10min或43℃、5min。光照对两种菌的生长和产孢均无显著影响。两种病原菌都能通过伤口感染供试新疆香梨等7种水果。药剂毒力测定结果表明,多菌灵对两种病原菌的抑制效果都最好。
3病原菌对猕猴桃品质及生理影响
采用有伤接种的方法将实验室分离的两种病菌接种到健康猕猴桃果实上,25℃下保湿暗培养,定期测定品质及生理指标。结果表明：病原菌加快了猕猴桃果实硬度的下降,增加了TSS和总糖含量的损失；抑制了可滴定酸含量下降；增大了Vc损失率。
接种B.parva的和C.acutatum没有显著提高果实呼吸作用和乙烯释放速率的峰值,但诱导了果实呼吸跃变和乙烯释放高峰的提前,加速了果实的衰老、腐败。
接种两种病原菌都诱导了猕猴桃POD、PPO和PAL和几丁质酶活性升高,在植物抗病性方面发挥了极大的作用。PG和Cx酶活性也显著升高,说明了病原菌主要是通过对细胞壁的破坏导致猕猴桃发病。
4臭氧对猕猴桃保鲜实验
以3种浓度和4个处理时间做单因素试验,结果表明：最佳臭氧参数为20min、200 mg/m3；对于已经染病的果实,臭氧只能一定程度延缓腐烂进程,不能降低腐烂率。用200 mg/m3臭氧、每3d处理红阳猕猴桃20min,室温下(20±3℃)贮藏效果较好,4周腐烂率为22%,对照腐烂率为100%。
"Red Sun" kiwifruit(Actinidia chinensis Planch.var.rufopulpa Liang et Ferguson) is the first red flesh culture selected from Actinidia chinensis var.rufopulpa in Sichuan province, which is renowned as the "national variety protection resources". There were enormous economic losses each year due to post-harvest diseases and poor storage and transportation technology. However, there is not any report about how to prevent or control post-harvest diseases and valid storage technology of 'Red Sun' kiwifruit. In this paper, the following research were firstly and systematically studied:post-harvest pathogens isolation and identification of infective disease of kiwifruit, biological characteristics and indoor fungicides screening, host range investigation; the effect of pathogens on qualities and physiology of kiwifruit at 25℃were measured; the effect of ozone on colony growth of pathogens (in-vitro) and the qualities of kiwifruit during storage at different temperature were also investigated. The main results are as following:
1 Symptoms of two kind of main kiwifruit post-harvest diseases and the pathogens isolation and identification
Symptom of kiwifruit soft rot disease:at the beginning, a brown spot appeared, a clear watery, dark green boundary appeared later, firmness of the whole fruit dramatically dropped, white mycelium scattered out from inner which lead to the peel broken and exudation of tissue fluid was observed when the fruit decayed severely. The pathogen is Botryosphaeria parva.
Symptom of kiwifruit anthracnose:at the beginning, a brown spot appeared, expanded gradually along with colour deepen and dehydration, some orange clay was observed on the rot spot, which is conidia of the pathogen. The pathogen is Colletorichum acutatum
2 The biological characteristics and indoor fungicides screening, host range investigation of B.parva and C.acutatum.
For mycelium growth and sporulation of C.acutatum, the optimum temperature were 25℃and 20℃respectively; the optimum pH value was 6 respectively; lethal temperature of spore was 49℃,15min or 50℃,5min. For mycelium growth of B.parva, the optimum temperature were 30℃; the optimum pH value was 6; lethal temperature of mycelium was 42℃,10min or 43℃,5min. Both of two pathogens prefer monosaccharide and disaccharides than polysaccharide, prefer organic nitrogen than inorganic nitrogen. No remarkable effect of light on mycelium growth and sporulation of two pathogens.
Both of B.parva and C.acutatum could infect 7 kinds of fruit trough mechanical wound, they could also infect hosts though lenticel which is lager than normal one is, such as mongo. The carbendazim exhibited the best inhibitory effect, followed by triadimefon, mancozeb and chlorothalonil showed the least inhibitory effect. 3 Effect of B.parva and C.acutatum on qualities and physiology of kiwifruit
At 25℃, inoculation of both B.parva and C.acutatum could increased the loss of firmness, TSS and total sugar content and Vc content. By contrast, the decrease proportion of TA was inhibited by the pathogens, nevertheless, the change was not significant. No evidence showed that pathogens ascended the respiration rate and ethylene production submit value, but they induced the submit occurred approximately 1d ahead of time compared with control group. After inoculating post-harvest kiwifruit with B.parva and C.acutatum, the activities of peroxidase(POD), polyphenol oxidase(PPO), phenylalanine ammonia lyase(PAL), and chitinase were significantly induced, the maximum of them appeared around second day and fifth day after inoculating respectively,which is about 2-3 times of control. The activities of these enzymes markedly rised with increase of the time course of infection and the disease expansion. Activities of the cell wall degrading enzymes (CWDEs) PG and Cx produced by these two pathogens were induced, the peaks of PG and Cx activity appeared on the second day and sixth day respectively after inoculation. When the diameter of lesion was 1 cm, from the lesion to the edge of healthy flesh, the activities of all enzyme reduced gradually except chitinase. 4 Preservation technology of ozone
For kiwifruit inoculated with pathogens, ozone treatment(200mg/m3,20min) could only delay the process of decay but had no significant influence on decay rate.
Kiwifruit were regularly treated by ozone (200mg/m3,20min) during storage at room temperature (20±3℃) and low temperature (0±1℃、5±1℃). Deal kwifruit with ozone every 3 days at 200mg/m3,20min, can could significantly reduce the decay rate at room temperature,until 4 weeks later,which decay rate was only 22% compared with 100% in CK group.However, similar effect have not been observed at low temperature.
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