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卡利比克毕赤酵母(Pichia caribbica)是一株安全无害且对水果采后病害具有生物防治效果的酵母,但其生防效力与化学杀菌剂相比,仍存在一定差距。研究了甜菜碱诱导培养P.caribbica,从而提高P.caribbica对苹果采后灰霉病的防治效力,并初步探讨了甜菜碱诱导培养提高P.caribbica生物防治效力的机制。结果显示,1 mmol/L甜菜碱诱导培养后,显著提高了P.caribbica对苹果灰霉病及自然腐烂的防治效果,卡利比克毕赤酵母处理未对苹果的贮藏品质造成影响。甜菜碱诱导后的P.caribbica能够显著提高苹果果实抗性酶的活力,如多酚氧化酶(PPO)、过氧化物酶(POD)和过氧化氢酶(CAT),这些酶与苹果自身的抗病性和防御机制相关。
Pichia caribbica is a safe and harmless fruit which has biological control effect on postharvest diseases. However, its biocontrol efficacy is still far behind that of chemical fungicides. In this paper, betaine-induced P.caribbica was studied to improve the control efficacy of P.caribbica on postharvest gray mold disease in apple and to explore the mechanism of betaine-induced culture to improve the biological control of P.caribbica. The results showed that 1 mmol / L betaine significantly increased the control effect of P. caribbica against gray mold and natural decay in apple trees. Pichia pastoris did not affect the storage quality of apple trees. P.caribbica induced by betaine could significantly increase the activity of resistant fruit of apple fruit, such as PPO, POD and CAT, Disease resistance and defense mechanisms.