The preservation effect of Metschnikowia pulcherrima yeast on anthracnose of postharvest mango fruits and the possible mechanism
The preservation effect of Metschnikowia pulcherrima yeast on anthracnose of postharvest mango fruits and the possible mechanism
复制标题
梅奇酵母对芒果采后炭疽病的保鲜效果及可能机制
DOI：
10.1007/s10068-017-0213-0
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发表时间：
2018-02-01
影响因子：
2.9
通讯作者：
Shao, Yuan-zhi
中科院分区：
文献类型：
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作者：
Tian, Ya-qin;Li, Wen;Shao, Yuan-zhi
本研究旨在研究马勃酵母对台农芒果贮藏品质的影响，并探讨其可能的抗病机理。结果表明，M.一品红可以抑制芒果果皮颜色、果实硬度、可溶性固形物、总酸和维生素C含量的变化，保持芒果果实的贮藏品质。机理研究表明，M.一品红不仅与胶孢炭疽菌竞争初级碳源，还与胶孢炭疽菌竞争生存空间。此外，M.一品红能促进防御相关酶（GLU和CHT）的活性，并分泌少量由挥发性和非挥发性抗真菌物质组成的抗菌物质。结果表明，拮抗酵母M.一品红可作为芒果果实腐烂的生防剂。
This study aimed to determine the effects of Metschnikowia pulcherrima yeast on storage quality of 'Tainong' mango, and elucidate it's possible anti-disease mechanism. The results showed that M. pulcherrima could inhibit the changes in peel colour, fruit firmness, the contents of total soluble solids, total acid and vitamin C, and maintain the storage quality of mango fruits. An investigation of the mechanism showed that M. pulcherrima competed not only for the primary carbon source, but also for living space with Colletotrichum gloeosporioides. In addition, M. pulcherrima promoted the activities of defence-related enzymes, including -1,3-glucanase(GLU) and chitinase (CHT), and secreted a small amount of antimicrobial substances composed of volatile and nonvolatile anti-fungal compounds. The results strongly demonstrated that antagonistic yeast M. pulcherrima could be applied as a biocontrol agent for deducing the spoilage and decay of mango fruit.