果树学报2013，Vol.30Issue(2)：285-290,6.
绿色木霉菌发酵液对杧果炭疽菌胞内抗性酶活性的影响
Effect of trichoderma viride fermentation broth on Colletotrichum gloeosporioides defensive enzyme activities
摘要
Abstract
[Objective]The mechanism of Trichoderma viride fermentation against Colletotrichum gloeosporioides Penz defensive enzyme's activity were explored. [Method]C. gloeosporioides Penz was treated with T. viride fermentation broth for 0.0 to 30.0 h which reached MIC50 (1% v/v), then CAT, POD,PPO,SOD, PAL and dehydrogenase activities of C. gloeosporioides Penz were determined. [Result] T. viride fermentation broth restrained the activity of C. gloeosporioides Penz's defensive enzyme, which led to the damage of cell membrane protective system, leak of intracellular substances, and finally suppressed or killed C. gloeosporioides Penz. The activity of CAT, POD, PPO, PAL, SOD and dehydrogenase in C. gloeosporioides Penz, treated with T. viride fermentation for 30 h were 52.54% ,23.62% ,58% , 6.38% ,6.52% and 44.74% lower than control, respectively. [Conclusion]T. viride fermentation broth could significantly inhibit defensive enzyme of C. gloeosporioides Penz, and restrain the growth of C. gloeosporioides Penz.关键词
绿色木霉菌/发酵液/杧果炭疽菌/抗性酶活Key words
Trichoderma viride/ Fermentation broth/ Colletotrichum gloeosporioides Penz/ Activities of defensive enzyme分类
农业科技引用本文复制引用
刘淑宇,于新,陈发河,杨鹏斌,刘丽,黄晓敏..绿色木霉菌发酵液对杧果炭疽菌胞内抗性酶活性的影响[J].果树学报,2013,30(2):285-290,6.基金项目
国家自然科学基金(NO.30871765) （NO.30871765）
