School of Food and Biological Engineering, Jiangsu University, Jiangsu, PR China.
J Sci Food Agric. 2018 Sep;98(12):4665-4672. doi: 10.1002/jsfa.8998. Epub 2018 Apr 30.
Primarily, chemical pesticides are commonly used to control preharvest and postharvest diseases of fruits and vegetables. However, there is strong public concern regarding the human and environmental health problems that might emanate from the residues of these chemical pesticides. As a result, biocontrol is often preferred due to its safety for humans and animals. The microbial antagonists employed often encounter variable climatic conditions, which affect their efficacy. In this study, the biocontrol efficacy of Hanseniaspora uvarum enhanced with trehalose against Aspergillus tubingensis and Penicillium commune in grapes was investigated.
H. uvarum Y3 pretreated with 2.0% w/v trehalose in nutrient yeast dextrose broth (NYDB) before used significantly inhibited the incidence of decay and lesion diameter without affecting the sensory qualities of the grapes stored at either 4 °C or 20 °C. There was also a significant (P < 0.05) increase in the population dynamics of H. uvarum that was pretreated with 2% trehalose compared to that of H. uvarum alone. The in vitro assay on spore germination revealed an inhibition of A. tubingensis and P. commune by 85.6% and 87.0% respectively. Scanning electron microscopy results showed that both untreated H. uvarum and H. uvarum pre-treated with the 2% w/v trehalose before use inhibited fungal mycelium and development of grape rot.
The biocontrol efficacy of H. uvarum was enhanced against grape rot caused by A. tubingensis and P. commune. The findings indicate the potential applicability of trehalose in the enhancement of H. uvarum. © 2018 Society of Chemical Industry.
主要是，化学农药通常用于控制水果和蔬菜的采前和产后疾病。然而，人们强烈关注这些化学农药残留可能对人类和环境健康造成的问题。因此，由于其对人类和动物的安全性，通常更倾向于使用生物防治。所使用的微生物拮抗剂经常遇到不同的气候条件，这会影响它们的效果。在这项研究中，研究了用海藻糖增强的汉逊酵母（Hanseniaspora uvarum）对葡萄中的扩展青霉（Aspergillus tubingensis）和扩展青霉（Penicillium commune）的生物防治效果。
用 2.0%w/v 海藻糖预处理的汉逊酵母 Y3 在营养酵母葡萄糖肉汤（NYDB）中使用前，可显著抑制腐烂发生率和病变直径，而不会影响在 4°C 或 20°C 下储存的葡萄的感官品质。用 2%海藻糖预处理的汉逊酵母的种群动态也显著（P<0.05）增加。体外孢子萌发试验表明，海藻糖预处理的汉逊酵母对扩展青霉和扩展青霉的抑制率分别为 85.6%和 87.0%。扫描电子显微镜结果表明，未经处理的汉逊酵母和用 2%w/v 海藻糖预处理后使用的汉逊酵母都抑制了真菌菌丝体和葡萄腐烂的发展。
汉逊酵母对扩展青霉和扩展青霉引起的葡萄腐烂的生物防治效果增强。研究结果表明，海藻糖在增强汉逊酵母方面具有潜在的适用性。 © 2018 英国化学学会。
