中国瓜菜2026，Vol.39Issue(2)：125-134,10.DOI:10.16861/j.cnki.zggc.2025.0696
四川辣椒炭疽病菌分离鉴定及辣椒素类物质的抑菌作用
Isolation and identification of Colletotrichum species causing anthracnose on pepper in Sichuan and the antibacterial activity of capsaicinoids
摘要
Abstract
To clarify the species composition and dominant pathogens of pepper anthracnose in Sichuan province,and to investigate the inhibitory effects of capsaicinoids(capsaicin and dihydrocapsaicin)on the growth of the pathogens,provid-ing a basis for the development of green control strategies,this study collected 16 diseased pepper fruit samples from 11 counties/districts in Sichuan,including Chengdu and Luzhou.The pathogens were isolated via tissue separation,purified through single-spore isolation,and species identification based on pathogenicity tests,morphological characteristics,and polygenic phylogenetic analysis.In vitro toxicity of capsaicinoids was assessed using mycelial growth inhibition assays.The results showed the pathogens causing pepper anthracnose belonged to three species:Colletotrichum scovillei,Colleto-trichum truncatum,and Colletotrichum fructicola.Among them,C.scovillei was the dominant species,with an isolation frequency of 50.00%,and exhibited the strongest pathogenicity across five major cultivated pepper varieties.Certain con-centrations of capsaicin and dihydrocapsaicin significantly inhibited the mycelial growth across all three pathogens..The inhibitory effects of the two compounds were similar against the same pathogen but varied among different pathogens.Specifically,the strongest inhibition was observed against C.truncatum,with EC50 values of 43.48 and 46.89 mg·L-1 for capsaicin and dihydrocapsain,respectively,while the weakest inhibition was against C.fructicola.In summary,C.scovil-lei,C.truncatum,and C.fructicola were identified as the main pathogens causing pepper anthracnose in Sichuan in 2024,with C.scovillei being dominant species in the sampled areas and demonstrating strong pathogenicity.Capsaicin and dihy-drocapsaicin exhibited significant inhibitory activity against these major pathogens,particularly C.truncatum.Given their natural origin and environmental compatibility,capsaicinoids hold potential as natural additives for developing green pes-ticides or synergists for chemical pesticides in the control of pepper anthracnose.关键词
辣椒/炭疽病/辣椒碱/二氢辣椒碱/抑菌活性Key words
Pepper/Anthracnose/Capsaicin/Dihydrocapsaicin/Antimicrobial activity分类
农业科技引用本文复制引用
朱丽,刘玉珊,尚迪,张军,张玮珊,孙婷,蔡臣,钟珉菡,任亚利..四川辣椒炭疽病菌分离鉴定及辣椒素类物质的抑菌作用[J].中国瓜菜,2026,39(2):125-134,10.基金项目
四川省省级科研院所基本科研业务费项目(25JBKY02,25JBKY01) （25JBKY02,25JBKY01）
四川省农业科学院自主创新项目(2023ZZCX010) （2023ZZCX010）
