胡椒碱对番茄灰霉病菌抑制作用及其机理研究

为证明胡椒碱对番茄灰霉病菌的抑制作用并揭示胡椒碱对番茄灰霉病菌抑菌机理，观察不同质量浓度胡椒碱处理下番茄灰霉病菌的菌落直径、产孢量和孢子萌发率以及胡椒碱处理后对番茄灰霉病菌菌丝形态变化、番茄灰霉病菌可溶性蛋白含量、酶活性和细胞膜通透性的变化规律。结果表明:胡椒碱对番茄灰霉病菌有明显的抑制作用，当胡椒碱质量浓度为200 mg/L时，抑菌率可达80.6%，对番茄灰霉病菌产孢率和孢子萌发抑制率分别达到88.5%和88.8%，对菌体内超氧化物歧化酶(SOD)、过氧化氢酶(CAT)和过氧化物酶(POD)的抑制率分别为82.7%、69.1%和70.4%，对琥珀酸脱氢酶(SDH)和NAD-苹果酸脱氢酶(NAD-MDH)抑制率分别为89.5%和94.9%；胡椒碱处理后番茄灰霉病菌可溶性蛋白含量低于对照组，细胞膜透性增强，番茄灰霉病菌菌丝变细、节间拉长、干瘪并坍塌。综上，胡椒碱可以有效抑制番茄灰霉病菌的生长，研究结果为新型植物源农药开发及番茄灰霉病防治提供了理论基础。

Inhibitory effect of piperine on Botrytis cinerea and its mechanism

To reveal the inhibitory effect and mechanism of piperine on Botrytis cinerea, the colony diameter, sporulation, spore germination rate of B. cinerea under different concentrations were analyzed in this study. The changes of mycelia morphology, soluble protein content, enzyme activity, cell membrane permeability of B. cinerea after piperine treatment were studied. The results showed: Piperine displayed obvious inhibitory effect on B. cinerea. The inhibitory rate of 200 mg/L piperine was 80. 6%. Its inhibitory rates on spore production and spore germination of B. cinerea were 88. 5% and 88. 8%, respectively; The inhibition rates of superoxide dismutase(SOD), catalase(CAT)and peroxidas(POD)were 82. 7%, 69. 1% and 70. 4%, and the inhibition rates of Succinate dehydrogenas(SDH)and NAD-malate dehydrogenase(NAD-MDH)were 89. 5% and 94. 9%, respectively; The result of microscopic observation showed that the hyphae of B. cinerea became thinner, the internodes elongated, the hyphae withered and collapsed, the protein content of B. cinerea was lower than that of the control group. There was an enhancement of cell membrane permeability of B. cinerea under piperine treatment; Therefore, piperine inhibits the growth of B. cinerea effectively. This study provides a theoretical basis for the development of new plant derived pesticides and the prevention of B. cinerea related diseases.