摘要：生物防治作为一种在果蔬采后病害方面有着显著效果的一种方法，引起了研究机构和相关从业人员的广泛关注[1]。拮抗酵母作为其中被广泛研究的品种，具有安全、无毒、高效等优点[2]。本文从温度（10℃、20℃）、盐诱导（0%Nacl、6.6%Nacl）、拮抗菌种（罗伦隐球菌、红冬孢菌）三个角度研究不同因素对拮抗酵母菌拮抗能力的影响。实验结果表明，温度对拮抗酵母的拮抗能力有一定影响，低温保藏，对拮抗酵母（罗伦隐球菌和红冬孢菌）的拮抗能力（针对灰霉菌和黑霉病）有提升作用，可以提升其POD活性，有助于其产生的过氧化物的降解，同时减缓SOD失活的速度。盐诱导（6.6%Nacl）对红冬孢菌这种海洋酵母的拮抗能力（针对灰霉菌和链格孢菌）提升作用较为突出，其效果明显优于红冬孢菌的非盐诱导菌种，同时对其POD的变化有明显影响，其POD值的明显高于其非盐诱导菌株的POD值，同时减缓SOD的失活速度。52786
毕业论文关键词： 拮抗酵母；发病率；SOD；POD
Effect of salt-stress on antagonistic yeast during cold storage
Abstract：As an effective way in the aspect of postharvest diseases, biological control has already attracted the attention of research institutions and relavant employed person. Antagonistic yeast, the most wildly researched breed, has advantages of being safe, non-poisonous and efficient. This essay investigated the influences of different factors to the ability of antagonistic yeast from three aspects: temperature (10℃、20℃); salt stress (0%Nacl、6.6%Nacl); and antagonistic yeast (Cryptococcus laurentii and Rhodosporidium paludigenum). The experimental results shows that temperature will affect the ability of antagonistic yeast to some extent. Cryopreservation will strengthen the ability (towards Botrytis cinerea and Alternaria alternata) of antagonistic yeast(Cryptococcus laurentii and Rhodosporidium paludigenum). It will increase the POD activity of antagonistic yeast, help degrating the hyperoxide produced by antagonistic yeast, and in the meantime, decrease the speed of losing activity for SOD. It’s worth noting that salt stress(6.6%Nacl) has great positive effect on the antagonistic ability of Rhodosporidium paludigenum, which is marine yeast. The effect of salt stress is obviously better than the effect of the non-salt stress breed of Rhodosporidium paludigenum. At the same time, salt stress has great influence on the changing process of its POD, which has higher value than non-salt stress breed and lower SOD losing activity speed.
Keywords：Antagonistic yeast; Disease incidence; SOD; POD
目 录
1.绪论 1
1.1 概述 1
1.1.1 圣女果的概述 1
1.1.2 采后主要病原菌及其侵染机制 1
1.1.3 采后病害的拮抗剂的发展 3
1.1.4 拮抗酵母的优点 3
1.1.5 拮抗酵母的防治效果 3
1.1.6 拮抗酵母的作用机制 4
1.1.7 拮抗酵母在采后防治方面的应用前景 6
1. 2 本课题的研究的目的和意义 6
1.2.1 研究目的 6
1.2.2 研究意义 6
2.实验材料和方法 7
2.1 实验材料 7
2.1.1 圣女果 7
2.1.2 实验所用化学试剂 盐诱导对拮抗酵母冷藏保鲜效果的影响:http://www.751com.cn/shiping/lunwen_56794.html