磷酸钠对粉红单端孢的离体抑菌作用研究

以引起果蔬采后病害的重要病原物粉红单端孢(Trichothecium roseum)为研究对象,探究离体条件下不同浓度磷酸钠对T. roseum菌丝生长和孢子萌发的抑制作用及其初步机理。结果表明,不同浓度磷酸钠处理均可抑制T. roseum菌丝生长和孢子萌发,且随着处理浓度的增加,抑制效果增强。此外,2.0 mg/mL磷酸钠处理降低了T. roseum胞外相对电导率,提高了胞外丙二醛和可溶性蛋白含量,降低了胞外可溶性糖含量。扫描电镜结果显示,2.0 mg/mL磷酸钠处理的孢子表面粗糙且发生皱缩。因此,离体条件下磷酸钠能够抑制T. roseum生长,其抑菌机理与细胞膜结构的破坏有关。

Inhibition of Trichothecium roseum In Vitro by Trisodium Phosphate

Trichothecium roseum, a kind of main postharvest pathogen in fruits and vegetables, was used as the object to study the inhibitory effect of different concentrations of trisodium phosphate on the mycelia growth, spore germination, and the primary mechanisms. The results showed that different concentrations of trisodium phosphate inhibited the mycelia growth and spore germination of T. roseum and the results were dose-dependent. Furthermore, 2.0 mg/mL trisodium phosphate decreased the relative conductivity, increased contents of malondialdehyde and soluble protein, and decreased soluble sugar content. The result from the scanning electron microscopy indicated that the spore surface treated with 2.0 mg/mL trisodium phosphate was rough and shrinking. These results suggested that trisodium phosphate could effectively inhibited the growth of T. roseum, and its mechanism may be related to the destruction of cell membrane structure.