食品科学2024，Vol.45Issue(6)：72-79,8.DOI:10.7506/spkx1002-6630-20230512-108
芳樟醇对生姜枯萎病菌的抑制作用
Inhibitory Effect of Linalool against the Ginger Fusarium Wilt Pathogen
摘要
Abstract
To study the antifungal effect and mechanism of linalool against Fusarium oxysporum FOX-1,the causative agent of ginger Fusarium wilt,the damaging effects of different concentrations of linalool on the mycelial growth,spore germination and cell membrane of F.oxysporum FOX-1,and its control effect on ginger Fusarium wilt were systemically investigated.The results showed that linalool could significantly inhibit the mycelial growth of F.oxysporum FOX-1 in a concentration-dependent manner,and the half maximal effective concentration(EC50)and the minimum inhibitory concentration(MICs)were 1.183 and 2 g/L,respectively.The spore concentration of F.oxysporum FOX-1 treated with linalool at MIC for 6 h was(1.43±0.12)×104 spores/mL,which was significantly lower than that of the control group((5.79±0.19)×104 spores/mL)(P<0.05),and the spore germination rate of F.oxysporum FOX-1 treated with linalool at MIC for 12 h was(5.83±2.16)%,which was significantly lower than that of the control group((95.12±3.78)%)(P<0.05).Treatment with linalool at 1/2 MIC and MIC damaged the integrity of the cell membrane,resulting in a significant increase in relative electrical conductivity and nucleic acid leakage in the mycelial suspension and malondialdehyde(MDA)content in the mycelium,and a significant decrease in ergosterol content,finally weakening the pathogenicity of the fungus.No lesions appeared on ginger pieces after treatment with linalool at MIC for 3 days.In conclusion,linalool affects the normal physiological function of F.oxysporum FOX-1 by inhibiting its spore germination and mycelial growth and destroying its cellular structure.This study provides a new direction for the effective control of Fusarium wilt.关键词
芳樟醇/尖孢镰刀菌/抑菌作用/膜通透性Key words
linalool/Fusarium oxysporum/antifungal activity/membrane permeability分类
植物保护学引用本文复制引用
周丽荣,张玲玲,熊诗洁,马佳伟,朱永兴,孙冲,朱学栋,刘奕清..芳樟醇对生姜枯萎病菌的抑制作用[J].食品科学,2024,45(6):72-79,8.基金项目
湖北省重点研发计划项目(2022BBA0061 （）
2021BBA096) （）
重庆市农委创新团队重大专项(2021-2023-07) （2021-2023-07）
荆州市2022年度科技计划项目(2022BB36) （2022BB36）
重庆英才优秀科学项目(2022CQYC0101514) （2022CQYC0101514）
