Enhancement of biocontrol efficacy of Cryptococcus laurentii by cinnamic acid against Penicillium italicum in citrus fruit
Enhancement of biocontrol efficacy of Cryptococcus laurentii by cinnamic acid against Penicillium italicum in citrus fruit
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DOI：
10.1016/j.postharvbio.2018.11.018
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发表时间：
2019-03-01
影响因子：
7
通讯作者：
Qin, Guozheng
中科院分区：
文献类型：
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作者：
Li, Jiangkuo;Li, Hua;Qin, Guozheng
肉桂酸对防治奥拉柑橘青霉病有较好的效果。肉桂酸对果实腐烂的抑制作用与浓度呈正相关。1.5 mM的肉桂酸与生防酵母菌Laurentii在1×10(7)个/mL的浓度下对意大利青霉有协同作用。种群动态分析表明，肉桂酸对果皮伤口中劳伦蒂隐翅虫的生长无明显影响。无论酵母单独使用还是与肉桂酸联合使用，C.Laurentii都能迅速繁殖。相比之下，肉桂酸对该菌的孢子萌发和菌丝生长有明显的抑制作用。通过碘化丙啶荧光染色，观察到肉桂酸处理后意大利拟青霉细胞膜完整性的丧失。此外，肉桂酸还导致意大利拟青霉菌丝体中可溶性蛋白质和碳水化合物等细胞成分的渗漏。这些结果表明，病原菌意大利假单胞菌对肉桂酸的敏感性高于生防菌C.laurentii。综上所述，我们的研究结果表明，肉桂酸对拮抗酵母菌和真菌病原菌的不同影响可能与其生防效果的提高有关。
Cinnamic acid was effective to control blue mold caused by Penicillium italicum in 'Orah' mandarins. The inhibition of fruit decay was positively correlated with cinnamic acid concentration. Cinnamic acid at 1.5 mM, in combination with the biocontrol yeast Cryptococcus laurentii at 1 x 10(7) cells/mL, provided synergistic effects against P. italicum. Population dynamic analysis demonstrated that the growth of C. laurentii in fruit rind wounds was not significantly influenced by cinnamic acid. C. laurentii multiplied rapidly, regardless of whether the yeast was used alone or combined with cinnamic acid. By contrast, spore germination and mycelial growth of P. italicum in the culture medium were markedly inhibited by cinnamic acid. By using propidium iodide fluorescent staining, loss of membrane integrity in P. italicum was observed after cinnamic acid treatment. Furthermore, cinnamic acid led to the leakage of cellular constituents including soluble proteins and carbohydrates from hyphae of P. italicum. These results indicated that the fungal pathogen P. italicum is more sensitive to cinnamic acid than the biocontrol yeast C. laurentii. Taken together, our data suggest that the enhancement in biocontrol efficacy of C. laurentii might be associated with the differential influence of cinnamic acid on the antagonistic yeast and the fungal pathogen.