摘要
以黄瓜枯萎病菌为供试菌,采用孢子萌发率和菌丝生长速率法研究了大葱总提取物、蛋白成分、多糖成分等各成分及大葱挥发性物质的抑菌作用。结果表明:大葱总提取物和挥发性成分对供试菌孢子萌发及菌丝生长都有很好的抑制效果,大葱总提取物在浓度达500mL·L-1时,对孢子萌发抑制率及菌丝生长抑制率分别为100%和38.6%;大葱挥发性成分在浓度达5g·dm3时,对孢子萌发抑制率为100%,对菌丝生长的抑制率为42%,大葱蛋白及多糖成分对供试菌均无抑制效果。
The antimicrobial activity of welsh onion （Allium fistulosum L.） which contains overall compasition, proteinum, polysaccharide and volatile material was investigated for spore germination and hypha growth velocity rate base on target fungus of Fusarium oxysporum f.sp.cucumerinum. The results suggested that overall composition and volatile material had a strong antimicrobial activity to spore germination and hypha growth.The spore germination and hypha growth suppression ratioes were 100% and 38.6% respectively in the concentration of 500 mL·L^-1 for overall composition, and 100% and 42% respectively in the concentration of 5g.dm^3 of volatile material.The proteinum and polysaccharide had no effect on the target fungus. It is suggested that the extract of welsh onion could be a useful compount for antimicrobial activity in vegetable producfion.
出处
《沈阳农业大学学报》
CAS
CSCD
北大核心
2009年第2期218-220,共3页
Journal of Shenyang Agricultural University
基金
国家科技支撑计划项目(2006BAD07B02)
辽宁省科技攻关项目(200709003)
关键词
大葱提取物
黄瓜枯萎病菌
挥发性成分
抑菌作用
welsh onion extracts
Fusarium oxysporum f.sp.cucumerinum
volatile material
antimicrobial activity
