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微酸性电解水对梨果生炭疽菌的杀菌机制和防控效果研究

李晓冰 凌军 韩悦 周宏胜 张映曈 胡花丽 罗淑芬 刘雪松 刘欣页 李鹏霞

南京农业大学学报2026,Vol.49Issue(3):513-521,9.
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南京农业大学学报2026,Vol.49Issue(3):513-521,9.DOI:10.7685/jnau.202501029

微酸性电解水对梨果生炭疽菌的杀菌机制和防控效果研究

Antifungal mechanism and control effect of slightly acidic electrolyzed water on Colletotrichum fructicola causing pear anthracnose

李晓冰 1凌军 2韩悦 1周宏胜 2张映曈 2胡花丽 2罗淑芬 2刘雪松 2刘欣页 2李鹏霞2

作者信息

  • 1. 江苏省农业科学院农业设施与装备研究所,江苏 南京 210014||江苏省农业科学院农业农村部农产品冷链物流技术重点实验室,江苏 南京 210014||沈阳农业大学食品学院,辽宁 沈阳 110866
  • 2. 江苏省农业科学院农业设施与装备研究所,江苏 南京 210014||江苏省农业科学院农业农村部农产品冷链物流技术重点实验室,江苏 南京 210014
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摘要

Abstract

[Objectives]This study aimed to identify the main pathogen of pear anthracnose and explore the inhibitory mechanism of slightly acidic electrolyzed water(SAEW)on Colletotrichum fructicola and its control effect on postharvest pear fruit anthracnose.[Methods]Tissue isolation,morphology and molecular biology methods were used to identify the pathogenic bacteria of pear anthracnose.Based on this,the mycelium and spores were treated with SAEW at different concentrations to further investigate its antifungal mechanism.[Results]Through morphology and molecular biology,the main pathogen of pear anthracnose was identified as C.fructicola TJ-21.SAEWexhibited significant inhibitory effects on C.fructicola TJ-21,with its efficacy positively correlated with the effective chlorine concentration.The treatment with 150 mg•L-1 SAEW for 5 min completely inhibited mycelial growth,while the treatment with 200 mg•L-1 SAEW for 5 min significantly reduced spore germination rate,disrupted the cell membrane permeability,and caused leakage of cell contents.Furthermore,SAEW showed significant control effects on pear anthracnose,with 200 mg•L-1 SAEW treatment for 5 min significantly inhibiting the expansion of disease lesions.[Conclusions]C.fructicola was one of the major pathogens causing pear anthracnose.SAEW,as a novel green fungicide,exerted its antimicrobial effect by inhibiting the growth of C.fructicola,increasing cell membrane permeability,and disrupting the cell membrane.

关键词

梨/梨炭疽病/果生炭疽菌/微酸性电解水/杀菌机制/防控效果

Key words

pear/pear anthracnose/Colletotrichum fructicola/slightly acidic electrolyzed water/antifungal mechanism/control effect

分类

农业科技

引用本文复制引用

李晓冰,凌军,韩悦,周宏胜,张映曈,胡花丽,罗淑芬,刘雪松,刘欣页,李鹏霞..微酸性电解水对梨果生炭疽菌的杀菌机制和防控效果研究[J].南京农业大学学报,2026,49(3):513-521,9.

基金项目

国家重点研发计划项目(2022YFD2100601) (2022YFD2100601)

江苏省自然科学基金项目(BK20221434) (BK20221434)

南京农业大学学报

1000-2030

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