摘要：青霉病是最重要的果蔬采后病害之一，每年给果蔬的采后加工带来巨大的经济损失。果实发病主要由伤口开始，先局部腐烂，随后发病部位极湿软。伤口处的表面呈现黄白色，圆锥状深入果肉，条件适合时发展迅速，发病后１0余天全果腐烂。空气潮湿时病斑表面生出小瘤状霉块，先为白色后为青绿色，粉状物覆盖，易随气流吹散，此即病菌的分生孢子梗及孢子，腐烂果肉有特殊的霉味，其病原真菌扩展青霉（Penicillium expansum）属半知菌亚门，丝孢纲，丝孢目。本实验通过超微结构分析、生理、生化指标（孢子萌发率、芽管伸长速度、生物量、菌落扩展速度、活体接种发病率及病斑直径等）测定，确定硼酸处理对Penicillium expansum生长发育及致病力的影响；进而初步阐明硼酸抑菌机制，希望能给果蔬采后贮藏提供一种新的有效又低害处的方式。89899

Abstract：Penicillium is one of the most vital postharvest pathogen harmful to the fruits and vegetables every year。 The infected fruit firstly becomes putird on the wound, and then partly corrupted, subsequently the incidence site gradually gets extremely wet and soft。 The surface of the wound showed yellow and white, conical pulp, develops rapidly in suitable condition。 About 10 days after the infection, the whole fruit turns completely decomposed。 As air gets damp, small tumor-like mold appears on the surface of the lesion, turning from white to green, and covering the wound in powder, which can be easily spread by the airflow。 This is the pathogen of the conidia and spores, causing the infected fruit mouldy odour, whose disease fungus Penicillium expansum belongs to Fungi imperfecti , Hyphomycetes, and Hyphomycetables。 This experiment is aimed at ensuring how handling with boric acid affects the development and reproduction of Penicillium expansum and its pathogenicity after ultrastructural analysis, physiologic and biochemical index (germination, germ tube elongation, biomass, colony growth rate, live inoculation rate, lesion diameter and so on), to preliminarily elaborate the antibacterial mechanism of boric acid。 Wish it can provide a new effective and a less harmful way for postharvest storage of fruits and vegetables。

毕业论文关键词：硼酸； 扩展青霉； 抑菌效果； 保鲜贮藏源Q于W优E尔A论S文R网wwW.yOueRw.com 原文+QQ75201,8766

  Keyword：boric acid;  Penicillium expansum； antibacterial effect； preservation 

目    录

摘    要 2

1 引言 3

2 材料与方法 3

2。1 菌种及主要试剂 3

2。2 硼酸最低抑菌浓度的确定及对Penicillium expansum芽管伸长的影响 3

2。3 硼酸对Penicillium expansum菌落扩展的影响 4

2。4 硼酸对Penicillium expansum菌丝生物量积累及总糖吸收率的影响 4

2。5 硼酸对Penicillium expansum诱发青霉病的影响 4

3 结果与分析 5

3。1 硼酸最低抑菌浓度的确定 5

3。2 硼酸对Penicillium expansum芽管伸长的影响 5

3。3 硼酸对Penicillium expansum菌落扩展的影响 6

3。4 硼酸对Penicillium expansum菌丝生物积累量及总糖吸收率的影响 7

    3。5 硼酸对Penicillium expansum诱发青霉病的影响