Suwannarach Nakarin, Bussaban Boonsom, Nuangmek Wipornpan, Pithakpol Wasna, Jirawattanakul Bantoon, Matsui Kenji, Lumyong Saisamorn
Department of Biology, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand.
Postharvest Technology Innovation Center, Commission on Higher Education, Bangkok 10400, Thailand.
J Sci Food Agric. 2016 Jan 15;96(1):339-45. doi: 10.1002/jsfa.7099. Epub 2015 Feb 13.
This study investigated both the in vitro and in vivo biofumigant ability of the endophytic fungus Muscodor suthepensis CMU-Cib462 to control Penicillium digitatum, the main cause of tangerine fruit rot.
Volatile compounds from M. suthepensis inhibited mycelial growth of the pathogen. The most abundant compound was 2-methylpropanoic acid, followed by 3-methylbutan-1-ol. They showed median effective doses (ED50) on P. digitatum growth of 74.91 ± 0.73 and 250.29 ± 0.29 µL L(-1) airspace respectively. Rye grain was found to be a suitable solid medium for M. suthepensis inoculum production. The results indicated that mycofumigation with a 30 g rye grain culture of M. suthepensis for 12 h controlled tangerine fruit rot. The percentage weight loss and soluble solids concentration of fumigated tangerines were similar to those of non-infected and non-fumigated fruits.
Muscodor suthepensis has potential as a biofumigant for controlling postharvest disease of tangerine fruit.
本研究调查了内生真菌苏铁麝香霉CMU-Cib462控制柑橘绿霉病（柑橘果实腐烂的主要原因）的体外和体内生物熏蒸能力。
苏铁麝香霉产生的挥发性化合物抑制了病原菌的菌丝生长。最丰富的化合物是2-甲基丙酸，其次是3-甲基丁醇。它们对指状青霉生长的半数有效剂量（ED50）分别为74.91±0.73和250.29±0.29 μL L(-1) 空气空间。发现黑麦籽粒是生产苏铁麝香霉接种物的合适固体培养基。结果表明，用30 g苏铁麝香霉黑麦籽粒培养物进行12小时的霉菌熏蒸可控制柑橘果实腐烂。熏蒸处理的柑橘的失重百分比和可溶性固形物浓度与未感染和未熏蒸的果实相似。
苏铁麝香霉有潜力作为生物熏蒸剂用于控制柑橘采后病害。
