哈密瓜采后冷藏中主要病原菌的分离鉴定.pdf

现代食品科技 Modern Food Science and Technology 2013, Vol.29, No.8 哈密瓜采后冷藏中主要病原菌的分离鉴定 柳涛，童军茂，马伟荣，王坚，单春会 （石河子大学食品学院，新疆石河子 832000） 摘要：通过对新疆哈密瓜采后冷藏过程中自然发病的果实进行病原菌的分离筛选，明确引起采后哈密瓜腐烂的主要病原菌的种 类。试验采用传统纯培养法、稀释平板涂布法和真菌基因组DNA 提取试剂盒法对主要病原菌进行分离筛选及DNA 的提取。通过生 理生化实验对主要病原菌的生理学特性进行初步研究，并对病原菌的26S rRNA 基因的序列进行同源性分析。以NL1 和NL4 为通用 引物进行致病菌的分离鉴定，分离筛选出5 株主要病原菌,最终筛选出主要病原菌为镰孢属(Fusarium)、葡萄穗霉属(Stachybotrys)、青 霉属(Penicillium) 、赤霉属(Gibberella)。其中BJ-M 菌株和BJ-M1 菌株均属于镰孢属；BJ-M2 菌株属于赤霉属；BJ-M3 菌株属于葡萄 穗霉属；BJ-Q 菌株属于青霉属。本研究通过对主要病原菌的分离鉴定为延长哈密瓜的贮藏保鲜期提供理论依据和技术指导。 关键词：哈密瓜；病原菌；分离筛选；26S rDNA 文章篇号：1673-9078(2013)8-2030-2034 Separation and Identification of Main Pathogen in Hami Melon during Cold Storage LIU Tao, TONG Jun-mao, MA Wei-rong, WANG Jian, SHAN Chun-hui （Food College, Shihezi University, Shihezi 832000, China) Abstract: Pathogenic bacteria which may cause the rot of melon was separated and identified from rotting postharvest Xinjiang Hami melon during cold storage, by using traditional pure culture method, dilution spread plate method and fungal genomic DNA isolation Kit method. The physiological and biochemical properties of the strains, as well as their 26s rRNA gene sequence, were analyzed. Taking NL1 and NL4 as the universal primers, 5 strains of pathogenic bacteria were separated and confirmed as Fusarium, Stachybotrys, Penicillium and Gibberella. The BJ-M and BJ-M1 strains belonged to the genus Fusarium and BJ-M2 strains belonged to Gibberella. BJ-M3 strains belonged to Stachybotry and BJ-Q strains belong to the genus Penicillium. This research may provide theoretical basis for storage period of Hami Melon by investigation of the pathogenic bacteria. Key words: melon; pathogen; screening; 26S rDNA 哈密瓜是新疆特色果蔬资源，味甜色美，具有极 病原菌侵染的重要时期。