肉桂精油对苹果腐烂病菌和番茄灰霉病菌抑制作用及机理的初步研究OA北大核心CSTPCD
Inhibitory effect of Cinnamon essential oil on Valsa mali and Botrytis cinerea and the preliminary study of its mechanism
为探明肉桂精油对苹果腐烂病菌和番茄灰霉病菌的抑制作用并初步探究其对苹果腐烂病菌和番茄灰霉病菌的抑制机理,使用菌丝生长速率法和熏蒸法观察不同质量浓度肉桂精油处理下苹果腐烂病菌和番茄灰霉病菌的菌落直径,测定肉桂精油对苹果腐烂病和番茄灰霉病的活体组织抑制效果,探究肉桂精油对苹果腐烂病菌和番茄灰霉病菌菌体的形态变化、细胞膜通透性、超氧化物歧化酶(SOD)活性、丙二醛(MDA)、可溶性蛋白和还原糖含量的变化规律.结果表明:1)菌丝生长速率法测得肉桂精油质量…查看全部>>
In order to investigate the inhibitory effect of Cinnamon essential oil(CEO)on Valsa mali and Botrytis cinerea and investigate its inhibitory mechanism,the mycelial growth rate and fumigation methods were adopted to observe the colony diameters of Valsa mali and Botrytis cinerea in different mass concentrations of CEO and the inhibitory effects of CEO on Valsa mali and Botrytis cinerea in vivo were determined.The effects of CEO on the morphology,cell membran…查看全部>>
孙泽鑫;郎丰亭;于川;刘博;郝智慧
青岛农业大学植物医学学院,山东青岛 266109新疆农业大学动物医学院,乌鲁木齐 830099新疆农业大学动物医学院,乌鲁木齐 830099青岛农业大学化学与药学院,山东青岛 266109中国农业大学中兽医药创新中心,北京 100193
植物保护学
肉桂精油苹果腐烂病菌番茄灰霉病菌抑菌作用酶活性膜通透性
Cinnamon essential oilValsa maliBotrytis cinereabacteriostatic effectenzyme activitymembrane permeability
《中国农业大学学报》 2024 (7)
103-113,11
国家高层次人才计划项目(096-1717001)
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