魔芋软腐病菌的致病条件及致病因子

Infection Conditions and Factors of Konjac’s Soft-rot Erwinia Bacterium

摘要:

本文研究了魔芋软腐病菌欧文氏杆菌的致病条件以及致病过程中起重要作用的因子。结果表明, 该病原菌侵染魔芋的最适温度范围为25oC-30oC, 湿度范围为90%-95%。当魔芋受病菌侵染后, 从魔芋病斑处和病健处都能检测到果胶酶和纤维素酶, 随着腐烂程度的升高酶活迅速升高, 果胶酶酶活第6天达到最高值1.2473 U/mg, 纤维素酶酶活在第9天达到最高值1.0813 U/mg。表明纤维素酶和果胶酶在魔芋软腐病菌致病过程中起重要作用。

关键词:魔芋软腐病, 欧文氏杆菌, 致病条件, 纤维素酶, 果胶酶

Abstract:

Amorphophallus konjac, rich in konjac glucomannan and many other active components, has been used widely in food, medicine and biochemical field. However, konjac diseases caused by Erwinia bacterium become more and more serious, which is a devastating catastrophe to konjac production. Therefore, it is necessary to study the pathogenesis of konjac’s soft rot disease. In the present study, it mainly focused on the infection conditions and factors of the Erwinia bacterium. The main results showed that the appropriate temperature and humidity for infection was 25oC-30oC and 90%-95%, respectively. When the konjac was badly decomposed, the activities of cell wall-degrading enzymes including pectinase and cellulase increased rapidly, which reached the maximum value of 1.2473 U/mg on the 6 days and 1.0813 U/mg on the 9 days, respectively. The results indicated that the pectinase and cellulase were both important during the infection.

Key words:Konjac’s Soft Rot Disease, Erwinia bacterium, Infection conditions, Cellulase, Pectinase