生姜贮藏期病原菌分离鉴定及精油抑菌效果

分离、纯化及鉴定生姜贮藏期病原菌,筛选出对抑制病原菌效果较好的精油并验证该精油抑菌效果。通过分离、纯化及致病性实验得到了病原菌菌株ljr4及ljw2。以病原菌18S rDNA序列进行进化树分析,结果表明该两种病原菌分别属于镰刀菌属及被孢霉属。根据病原菌种属选择了6种精油进行抑菌性实验,结果发现肉桂精油及百里香精油在用量为2000 μL/L时对病原菌生长抑制率均为100%。在药敏实验中发现肉桂精油比百里香精油抑菌活性更强。肉桂精油对ljr4、ljw2这2种病原菌最低抑菌用量分别为64、32 μL/L,最低杀菌用量分别为125、500 μL/L。与未熏蒸生姜相比,在贮藏30 d后肉桂精油熏蒸处理分别使接种ljr 4及ljw2的生姜感病率下降了59.33%和47.33%。肉桂精油作为生姜贮藏前的熏蒸剂有较好的应用前景。

Isolation,Identification and Inhibition of Pathogens from Mature Ginger during Storage

This research was intended to isolate, purify, and identify the pathogens which cause ginger rotting during
storage, to screen essential oils for controlling the pathogenic isolates, and to test their effectiveness. In this work, ljw2 and
ljr4 were identified as pathogens through isolation, purification, and pathogenicity tests. The results of 18S rDNA sequence
analysis showed that these fungi belonged to the genera Fusarium and Mortierella. Six essential oils, based on the pathogen
genera, were investigated for their activity to control these pathogens. As results, cinnamon and thyme oil showed complete
inhibitory effect on all pathogens at a concentration of 2 000 μL/L. Cinnamon oil showed higher antifungal activity in the
drug sensitivity test. The minimal inhibitory concentrations (MIC) of cinnamon oil against these two pathogens were 64 and
32 μL/L, respectively. The minimal fungicidal concentrations of cinnamon oil against the pathogens were 125 and 500 μL/L,
respectively. Compared with untreated samples, the infection rates of fumigation treatment samples declined by 59.33% (ljr4)
and 47.33% (ljw2), respectively. Cinnamon oil seems to be a promising potential fumigant.