水蜜桃主要病原真菌分离鉴定及肉桂精油对其抑制作用

虞铭霞; 韦莹莹; 黄铮铮; 陈义; 姜舒; 许凤; 王鸿飞; 邵兴锋

doi:10.13386/j.issn1002-0306.2023080163

水蜜桃主要病原真菌分离鉴定及肉桂精油对其抑制作用

Isolation and Identification of the Main Fungal Pathogens of Peach Fruit and the Antifungal Effect of Cinnamon Essential Oil on These Pathogens

摘要

摘要: 本文分别在2020年、2021年连续两年采集浙江省水蜜桃产区内的腐烂水蜜桃，从果实病灶组织中分离、纯化病原真菌，通过形态特征、分子生物学（rDNA-ITS序列分析）鉴定法以及致病性检测确定病原真菌的种类，并采用体外和体内试验探究肉桂精油对病原真菌的抑制效果。结果表明，从两年采集的腐烂桃果实中分离纯化出两株具有较强致病性的真菌，经鉴定为美澳型核果类链核盘菌（Monilinia fructicola）和匍枝根霉（Rhizopus stolonifer），分别导致桃果实的褐腐病和软腐病。肉桂精油对M. fructicola和R. stolonifer的生长均有一定的抑制作用，最小抑菌浓度分别为0.4和0.8 mL/L，M. fructicola对肉桂精油更加敏感；肉桂精油熏蒸处理水蜜桃可以降低这两种病原菌造成的病害发生率和病斑直径，表明肉桂精油能有效地控制这两种病原真菌导致的水蜜桃果实病害。

Abstract: In 2020 and 2021, peach fruit with natural disease and decay were collected from orchards in Zhejiang Province. Then the fungal pathogens were isolated from the diseased spots and identified by morphological characteristics, molecular biological identification (rDNA-ITS sequence analysis) and pathogenicity detection. The antifungal effect of cinnamon essential oil on the fungal pathogens in vitro and in vivo were also investigated. The results showed that two fungal pathogens with strong pathogenicity were isolated, and identified as Monilinia fructicola and Rhizopus stolonifer, which caused brown rot and soft rot, respectively. Cinnamon essential oil inhibited the growth of M. fructicola and R. stolonifer, and the minimum inhibitory concentrations were 0.4 and 0.8 mL/L, respectively. M. fructicola was more sensitive to cinnamon essential oil. Cinnamon essential oil fumigation could reduce the disease incidence and lesion diameter of brown rot and soft rot of peach fruit caused by these two fungal pathogens. Therefore, cinnamon essential oil could be used as a natural fungicide to control fungal diseases of peach fruit.