Identification and Biological Characteristics of Postharvest Pathogenic Fungi of Raspberries in Some Areas of Shanxi
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摘要: 树莓（Rubus corchorifolius L. f.）采后易受病原菌侵染，病菌种类不但与果实种类有关，而且与栽培环境相关。本研究对山西省太原市、阳泉市和长治市3个不同产区的树莓采后主要侵染性病原真菌进行分离鉴定并研究其生物学特性，对病原菌进行分离纯化，结合形态学和分子生物学特征确定其种类，明确在同期内病原菌产孢量和在不同条件下病原菌生长情况。 结果表明，所研究3个地区侵染采后树莓病原菌主要为拟康宁木霉（Trichoderma koningiopsis）、皮落青霉（Penicillium crustosum）、葡萄孢霉（Botrytis sp.）和少根根霉（Rhizopus arrhizus）。皮落青霉（Penicillium crustosum）的产孢能力最强，其次是葡萄孢霉（Botrytis sp.）和少根根霉（Rhizopus arrhizus）；4种致病菌最适生长pH为7，以皮落青霉（Penicillium crustosum）生长最快；0、4和10 ℃贮藏期间以葡萄孢霉（Botrytis sp.）和皮落青霉（Penicillium crustosum）生长较快，拟康宁木霉（Trichoderma koningiopsis）和少根根霉（Rhizopus arrhizus）在0、4 ℃条件下生长较慢。Abstract: Raspberry (Rubus corchorifolius L. f.) is easy to be infected by pathogens after harvesting. The species of pathogens are not only related to the fruit species, but also related to the cultivation environment. In this study, the main pathogens of post-harvest raspberry were isolated and identified from three different producing areas of raspberry in Taiyuan, Yangquan and Changzhi of Shanxi Province and their biological characteristics were studied. The pathogens were isolated and purified to determine their species by combining morphological and molecular biological characteristics, so as to determine the spore production of pathogens in the same period and their growth under different conditions. The results indicated that Trichoderma koningiopsis, Penicillium crustosum, Botrytis sp. and Rhizopus arrhizus were the main pathogens infecting post-harvest raspberry in the three regions. Penicillium crustosum had the highest spore production capacity, followed by Botrytis sp. and Rhizopus arrhizus. The optimum pH for the growth of four pathogens was 7, with Penicillium crustosum growing the fastest. Botrytis sp. and Penicillium crustosum presented faster growing during storage at 0, 4 and 10 ℃, while Trichoderma koningiopsis and Rhizopus arrhizus grew slower at 0 and 4 ℃.
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Key words:
- raspberry /
- postharvest disease /
- pathogen identification /
- biological characteristics
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图 3 病原真菌FSM-1~8和SM-1~6的回接发病症状
Figure 3. Symptoms of raspberry after inoculation of pathogenic fungi FSM-1~8 and SM-1~6
图 4 4株树莓采后致病真菌PDB培养液发酵培养特征
Figure 4. Liquid culture characteristics of four postharvest pathogenic fungi of raspberry in PDB
图 5 树莓采后病原真菌形态（5000×）
Figure 5. The morphology of raspberry postharvest pathogenic fungi（5000×）
6 4株真菌基于ITS序列的系统发育分析
6. Phylogenetic analysis of four fungal strains based on ITS sequence
图 7 4株真菌产孢能力比较
Figure 7. Spore-producing capacity of 4 fungal strains
注：不同小写字母表示差异显著（P<0.05）。
图 8 不同pH对4株病原菌产孢量和生物量的影响
Figure 8. Effects of different pH values on spore production and biomass of 4 pathogens
图 9 不同成熟度树莓汁液对病原菌生长的影响
Figure 9. Effect of different mature raspberry juice on growth of pathogens
表 1 山西部分地区分离的树莓采后病原真菌
Table 1. Raspberry pathogens isolated from certain areas in Shanxi Province
地区 种类 太原 FSM-1、FSM-3、FSM-4、FSM-7、FSM-8、SM-1 阳泉 FSM-1、FSM-3、FSM-5、FSM-6、FSM-7、FSM-8、SM-4、SM-6 长治 FSM-1、FSM-2、FSM-3、FSM-7、FSM-8、SM-2、SM-3、SM-5 
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表 2 不同温度对病原菌生长速率的影响
Table 2. Effects of different temperature on growth rate of pathogens
菌株 0 ℃ 菌落直径（mm）（45 d） 4 ℃ 菌落直径（mm）（20 d） 10 ℃菌落直径（mm）（7 d） FSM-1 5.0±0.0 5.0±0.0 82.6±1.1 FSM-3 ++ +++ +++ FSM-7 38.8±2.9 81.4±2.3 83.0±1.6 FSM-8 14.0±1.6 10.4±1.7 81.4±1.1 注：FSM-3菌落呈不规则形态，无法测量直径，用“+”表示；“++”表示该菌株可正常生长，但不产孢；“+++”表示该菌株既可正常生长，又可产孢。
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表 3 不同成熟树莓汁液对病原菌生长的影响
Table 3. Effect of different mature raspberry juice on the growth of pathogens
菌落直径（mm） 绿果 白果 转红果 半红果 全红果 完熟果 FSM-1 59.6±2.1 84.6±1.1 85.4±0.5 85.2±0.8 84.8±1.1 85.0±1.0 FSM-3 +++ +++ +++ +++ +++ +++ FSM-7 5.0±0.0 13.4±1.5 8.8±0.8 20.6±1.1 40.8±1.5 49.0±4.4 FSM-8 84.6±1.1 84.2±0.8 84.6±0.9 84.8±0.4 64.2±3.4 85.2±0.8 注：FSM-3菌落呈不规则形态，无法测量直径，用“+”表示；“+++”表示该菌株既可正常生长，又可产孢。
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