Control of postharvest diseases of tomato fruit by combining antagonistic yeast with sodium bicarbonate
2005
Xi Liu;Tian Shiping
Chino. 本文研究了酵母拮抗菌（Crytococcus laurentii）与不同浓度的碳酸氢钠（NaHCO3）配合使用对番茄果实采后灰霉病（Botrytis cinerea）和绵腐病（Pythium aphanidermatum）的防治效果，以及碳酸氢钠对酵母菌和病原菌生长的影响。结果表明，C. laurentii与碳酸氢钠配合使用对番茄果实灰霉病和绵腐病均有明显的防治效果，其中，C. laurentii与5% NaHCO3合用的效果最好。在含有不同浓度碳酸氢钠的PDA培养基上病原菌B. cinerea和P. aphanidermatum的生长都受到了显著抑制，其中碳酸氢钠对B. cinerea的抑制作用较强于对P. aphanidermatum的抑制。同样，酵母菌在含有碳酸氢钠的NYDB培养基和番茄果实伤口上的生长也受到抑制。
Mostrar más [+] Menos [-]Inglés. Biocontrol efficacy of antagonistic yeast Crytococcus laurentii in combination with different concentrations of sodium bicarbonate (SBC) against postharvest diseases caused by Botrytis cinerea and Pythium aphanidermatum in tomato fruit were investigated. The results indicated that combining C. laurentii with SBC provided a more effective control on B. cinerea and P. aphanidermatum than applying the antagonistic yeast or SBC alone, and C. laurentii combined with 5% SBC showed the best effect. Growth of B. cinerea and P. aphanidermatum were inhibited on PDA containing different concentrations of SBC and the inhibitory effect on B. cinerea was stronger than on P. aphanidermatum. Growth of C. laurentii was inhibited by SBC both in the wound of tomato fruit and NYDB broth.
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Este registro bibliográfico ha sido proporcionado por Institute of Agricultural Information, Chinese Academy of Agricultural Sciences