College of Food and Health, Zhejiang A&F University, Hangzhou 311300, China.
Zhejiang Grain Group Co., LTD, Hangzhou 311300, China.
Food Chem. 2024 Dec 15;461:140952. doi: 10.1016/j.foodchem.2024.140952. Epub 2024 Aug 22.
The inhibitory properties and underlying mechanism of chlorine dioxide (ClO) fumigation on the pathogen Ceratocystis fimbriata (C. fimbriata) and resultant sweetpotato black rot were investigated in vitro and in vivo. Results revealed that the ClO fumigation effectively inhibited fungal growth and induced obvious morphological variation of C. fimbriata mycelia. Furthermore, the mycelial membrane suffered damage, as evidenced by a significant increase in malondialdehyde content and the leakage of protein and nucleic acid from mycelia cells, accompanied by a marked decrease in ergosterol content. Additionally, ClO fumigation caused spores cell membrane damage, a notable decrease in spore viability, and induced cell apoptosis as indicated by reductions in spore germination rate, two fluorescence staining observations, and flow cytometry analysis. Moreover, the decay diameter of sweetpotato black rot lesions decreased significantly after ClO fumigation, and the growth of C. fimbriata was also inhibited. These findings present a novel and effective technology for inhibiting the progression of sweetpotato black rot.
二氧化氯（ClO）熏蒸对病原菌尖孢镰刀菌（C. fimbriata）及其所致甘薯黑斑病的抑制特性及作用机制进行了体外和体内研究。结果表明，ClO 熏蒸能有效抑制真菌生长，并诱导 C. fimbriata 菌丝明显的形态变异。此外，菌丝膜受到损伤，丙二醛含量显著增加，蛋白质和核酸从菌丝细胞中漏出，同时麦角固醇含量明显下降。此外，ClO 熏蒸导致孢子细胞膜损伤，孢子活力显著降低，并诱导细胞凋亡，表现为孢子发芽率降低、两种荧光染色观察和流式细胞术分析。此外，ClO 熏蒸后甘薯黑斑病病斑的衰退直径显著减小，尖孢镰刀菌的生长也受到抑制。这些发现为抑制甘薯黑斑病的发展提供了一种新颖有效的技术。
