韭菜粗提取物对柑橘青霉菌的抑菌效果研究

目的]研究韭菜乙醇粗提物对储藏期柑橘青霉病菌的抑菌作用。方法]采用粗提物浓度梯度的平板培养法培养柑橘青霉菌，判断不同溶剂和不同处理的粗提物对柑橘青霉菌是否有抑制作用。结果]以酒精、丙酮和无菌水为溶剂的新鲜韭菜提取物对柑橘青霉菌都有不同程度的抑制作用，且随着浓度的增大抑菌作用增强，随着培养时间的延长抑菌作用降低；以无菌水为溶剂的药液抑制作用最大，24h时EC-50为431．385μg/ml。以无菌水为溶剂时，不同处理方法所得的韭菜乙醇粗提取物对柑橘青霉菌菌丝生长有明显的抑制作用，以新鲜茎叶对菌丝生长的抑制作用最大，干根次之，以干茎叶的抑制作用最小。结论]韭菜乙醇粗提物对储藏期柑橘青霉病菌的菌丝有抑菌作用。

Study on the Inhibiting Effects of Extracts from AUium tuberosum on PeniciUium italicum in Stored Citruses

Objective ] The inhibiting effects of extracts from Allium tuberosum on Penicillium italicum in stored citruses were tested in labora- tory. Method ] Using plating method based on crude extract concentrations, Penicillium italium was cultured whether the crude extracts have inhibiting effects on Penicillium italicum when they were in different solvents and in different conditions was determined. Result] The results showed that extracts from fresh Allium tuberosum which dissolved in alcohol, acetone and sterile water solvents had different inhibiting effects on Penicillium italicum. The inhibiting effects of extracts solution against the pathogen became strong with the increase of concentration of fresh Allium tuberosum, and reduced with the time lasting. The extracts from fresh Allium tuberosum which dissolved in sterile water had obvious in- hibiting effects against the pathogen, with the ECso of 431. 385 μg/ml after 24 h cuhivation. Extracts from different treatments which dissolved in alcohol also had different inhibiting effects on Penicillium italicum. The inhibiting effects on Penicillium italicum reduced in the following or- der： the extracts from fresh leaf, dry root and dry leaf of Allium tuberosum. Conclusion ] Extracts from Allium tuberosum had effects on Penicil- lium italicum in stored citruses.