茶多酚对硫色镰刀菌生长及产毒能力的影响

付国瑞 张艳芳

摘要 本文测定了茶多酚处理对马铃薯干腐病菌硫色镰刀菌的抑制效果。结果表明，茶多酚处理对硫色镰刀菌孢子萌发影响不大；0.1%茶多酚处理对硫色镰刀菌的菌落直径与对照相比无显著性差异，0.5%、1.0%茶多酚处理硫色镰刀菌菌落直径较对照组分别降低了32.8%和51.4%；0.5%、1.0%茶多酚处理可完全抑制马铃薯接种硫色镰刀菌病斑直径的扩展；0.5%茶多酚处理对抑制硫色镰刀菌产毒能力最好。由此表明，茶多酚可通过直接抑菌抑制马铃薯的干腐病。

关键词 马铃薯；茶多酚；硫色镰刀菌

中图分类号 TS201.3 文献标识码 A 文章编号 1007-5739（2018）12-0108-03

Abstract This study investigated the effects of tea-polyphenols at different concentrations against Fusarium sulphureum of dry rot pathogen in potato tubers.Results indicated that tea-polyphenols at different concentrations treatment had a little influence on the spore germination of F.sulphureum.The colony diameter had no significant differences between 0.1% tea-polyphenols treatment and the control.The colony diameter of F.sulphureum treated by 0.5% and 1.0% of the tea-polyphenols reduced by 32.8% and 51.4% respectively than that of control. 0.5% and 1.0% of tea-polyphenols treatment could completely inhibit the development of colony diameter inoculated with F.sulphureum.Tea-polyphenols could also effectively inhibit toxin-producing of F.sulphureum，the optimum treatment concentration was 0.5%. It is proposed that tea-polyphenols treatment could directly inhibit pathogen growth and decrease dry rot of potato tubers by induced resistance.

Key words potatoes；tea-polyphenols；F.sulphureum

干腐病是我國西北地区马铃薯块茎贮藏期的真菌性病害，其发生与多种镰刀菌有关，其中硫色镰刀菌是最重要的病原物，其产生的真菌毒素不仅引起人畜急性中毒，还可致癌、致畸、致突变等[1]。随着我国病虫害绿色防控技术的推行，干腐病防治由以化学杀菌剂为主转向了植物源农药筛选。

茶多酚是茶叶中酚类及其衍生物的总称，具有较强的抗氧化和抑菌作用，对土壤脲酶和土壤真菌[2]、黄曲霉[3]等有较强的抑制作用。目前的研究以茶多酚的药理、病理、毒理学以及茶多酚的保颜、保鲜及除臭作用为主，其中对细菌的作用研究较多，但关于茶多酚对硫色镰刀菌生长及产毒能力的影响尚未见报道。因此，本文研究茶多酚处理对硫色镰刀菌孢子萌发、菌落生长、损伤接种马铃薯块茎切片病斑直径以及产毒能力的影响，以期为干腐病的防治提供借鉴。……