Qin G Z, Tian S P, Xu Y, Chan Z L, Li B Q
Key Laboratory of Photosynthesis and Environmental Molecular Physiology, Institute of Botany, Chinese Academy of Sciences, Haidian District, Beijing, China.
J Appl Microbiol. 2006 Mar;100(3):508-15. doi: 10.1111/j.1365-2672.2005.02821.x.
To evaluate beneficial effect of two food additives, ammonium molybdate (NH4-Mo) and sodium bicarbonate (NaBi), on antagonistic yeasts for control of brown rot caused by Monilinia fructicola in sweet cherry fruit under various storage conditions. The mechanisms of action by which food additives enhance the efficacy of antagonistic yeasts were also evaluated.
Biocontrol activity of Pichia membranefaciens and Cryptococcus laurentii against brown rot in sweet cherry fruit was improved by addition of 5 mmol l(-1) NH4-Mo or 2% NaBi when stored in air at 20 and 0 degrees C, and in controlled atmosphere (CA) storage with 10% O2 + 10% CO2 at 0 degrees C. Population dynamics of P. membranefaciens in the wounds of fruit were inhibited by NH4-Mo at 20 degrees C after 1 day of incubation and growth of C. laurentii was inhibited by NH4-Mo at 0 degrees C in CA storage after 60 days. In contrast, NaBi did not significantly influence growth of the two yeasts in fruit wounds under various storage conditions except that the growth of P. membranefaciens was stimulated after storage for 45 days at 0 degrees C in CA storage. When used alone, the two additives showed effective control of brown rot in sweet cherry fruit and the efficacy was closely correlated with the concentrations used. The result of in vitro indicated that growth of M. fructicola was significantly inhibited by NH4-Mo and NaBi.
Application of additives improved biocontrol of brown rot on sweet cherry fruit under various storage conditions. It is postulated that the enhancement of disease control is directly because of the inhibitory effects of additives on pathogen growth, and indirectly because of the relatively little influence of additives on the growth of antagonistic yeasts.
The results obtained in this study suggest that an integration of NH4-Mo or NaBi with biocontrol agents has great potential in commercial management of postharvest diseases of fruit.
评估两种食品添加剂钼酸铵（NH₄-Mo）和碳酸氢钠（NaBi）对拮抗菌丝酵母在不同贮藏条件下控制甜樱桃果实由核果链核盘菌引起的褐腐病的有益效果。还评估了食品添加剂增强拮抗菌丝酵母功效的作用机制。
当在20℃和0℃空气中贮藏以及在0℃、10%氧气 + 10%二氧化碳的气调贮藏（CA）条件下时，添加5 mmol l⁻¹ NH₄-Mo或2% NaBi可提高膜醭毕赤酵母和罗伦隐球酵母对甜樱桃果实褐腐病的生物防治活性。在20℃下培养1天后，NH₄-Mo抑制了果实伤口处膜醭毕赤酵母的种群动态，在0℃气调贮藏60天后，NH₄-Mo抑制了罗伦隐球酵母的生长。相比之下，除了在0℃气调贮藏45天后刺激了膜醭毕赤酵母的生长外，NaBi在各种贮藏条件下对果实伤口处两种酵母的生长没有显著影响。单独使用时，这两种添加剂对甜樱桃果实的褐腐病有有效的防治作用，且功效与使用浓度密切相关。体外试验结果表明，NH₄-Mo和NaBi显著抑制了核果链核盘菌的生长。
在不同贮藏条件下，添加物的应用改善了甜樱桃果实褐腐病的生物防治效果。据推测，病害防治效果的提高直接归因于添加剂对病原菌生长的抑制作用，间接归因于添加剂对拮抗菌丝酵母生长的影响相对较小。
本研究获得的结果表明，NH₄-Mo或NaBi与生物防治剂相结合在水果采后病害的商业管理中具有巨大潜力。
