蓝莓果实常温贮藏过程中表面病原真菌的分离与鉴定

蓝莓果实采后常温贮藏过程中极易腐烂变质,严重影响了蓝莓果实的贮藏品质。以"蓝丰"蓝莓果实为试材,通过对采后常温贮藏过程中自然发病果实表面病原菌的分离与筛选,明确蓝莓腐烂的主要病原菌的种类。采用传统混菌法对表面病原真菌进行培养和纯化,经形态学观察分析,初步确定蓝莓表面病原真菌种类,并进行返接试验再确定。最终采用真菌ITS区特异性引物对所分离的蓝莓病原真菌ITS区进行PCR扩增,测序后比对分析确定蓝莓果实常温贮藏过程中的表面病原真菌为青霉、产黄青霉和链格孢霉。分别确定各菌种的最适生长温度,其中青霉、产黄青霉和链格孢霉的最适生长温度分别为28,26~28℃和26℃。本研究结果为蓝莓果实贮藏保鲜过程中病害的预防和控制提供了理论依据。

Isolation and Identification of Surface Pathogenic Fungi for Blueberry during Storage at Room Temperature

In the post-harvest storage process, blueberries often show softening and decay, which seriously affected the quality of blueberries. In this study, the ‘Lanfeng’ blueberry fruit in the process of postharvest storage at room temperature was tested. Through isolation and identification of surface pathogenic fungi in blueberry during storage at room temperature, clear the main pathogenic bacteria species of blueberry rot during storage at room temperature. The traditional fungi method was used to culture and purify pathogenic fungi, after morphological observation and analysis, Preliminary identification of blueberry surface pathogenic fungi species, and to carry out the return test to further determine the surface pathogenicfungi species. The ITS region of the isolated blueberry pathogenic fungi was amplified by PCR using the specific primers of ITS. The results showed that the surface pathogenic fungi of ‘Lanfeng’ blueberries at room temperature were penicillium, Penicillium chrysogenum and Alternaria alternata. Finally determine the optimum growth temperature of the strain. The optimum growth temperatures of Penicillium chrysogenum, Penicillium chrysogenum and Alternaria alternata were 28 ℃, 26-28 ℃ and 26 ℃, respectively. The study provided the theoretical basis for the prevention and control of disease in the preservation of blueberry fruit in Liaoning province.