四川辣椒炭疽病菌分离鉴定及辣椒素类物质的抑菌作用OA
Isolation and identification of Colletotrichum species causing anthracnose on pepper in Sichuan and the antibacterial activity of capsaicinoids
明确四川省辣椒炭疽病的致病菌种类构成及其优势种群,并探究辣椒素类物质(辣椒碱和二氢辣椒碱)对炭疽病病原菌生长的抑制作用,为开发绿色防控技术提供依据.从成都、泸州等四川的11个县区采集了具有典型炭疽病病症的辣椒果实16份,通过组织分离、单胞法纯化、致病性鉴定,并结合形态学特征和多基因系统发育分析进行种类鉴定;采用菌丝生长抑制法测定辣椒碱和二氢辣椒碱对分离鉴定的炭疽病病原菌的室内毒力.结果表明,辣椒炭疽病病原菌鉴定为3种,分别是斯高维尔炭疽菌(Colletotrichum scovillei)、平头炭疽菌(Colletotrichum truncatum)、果生炭疽菌(Colletotrichum fructicola),其中C.scovillei为优势菌种,分离频率达50.00%;C.scovillei在5种主栽辣椒果实上致病力均最强.一定浓度的辣椒碱和二氢辣椒碱对3种病原菌菌丝生长均具有显著抑制作用,且二者对相同病原菌的抑制效果相似,对不同病原菌抑制效果存在差异;其中,对C.truncatum的抑菌效果最佳,辣椒碱和二氢辣椒碱的EC50 分别为43.48 mg·L-1 和46.89 mg·L-1,对C.fructicola的抑制效果最弱.综上,C.scovillei、C.truncatum、C.fructicola是2024年四川地区辣椒炭疽病的致病菌,且C.scovillei在此批采样产区中占据主导地位和强致病力.辣椒碱和二氢辣椒碱对主要病原菌,特别是C.truncatum具有显著的抑制活性,鉴于其天然来源和环境友好特性,辣椒素类物质可作为开发辣椒炭疽病绿色环保农药或化学农药增效剂的潜在天然添加剂成分.
To clarify the species composition and dominant pathogens of pepper anthracnose in Sichuan province,and to investigate the inhibitory effects of capsaicinoids(capsaicin and dihydrocapsaicin)on the growth of the pathogens,provid-ing a basis for the development of green control strategies,this study collected 16 diseased pepper fruit samples from 11 counties/districts in Sichuan,including Chengdu and Luzhou.The pathogens were isolated via tissue separation,purified through single-spore isolation,and species identification based on pathogenicity tests,morphological characteristics,and polygenic phylogenetic analysis.In vitro toxicity of capsaicinoids was assessed using mycelial growth inhibition assays.The results showed the pathogens causing pepper anthracnose belonged to three species:Colletotrichum scovillei,Colleto-trichum truncatum,and Colletotrichum fructicola.Among them,C.scovillei was the dominant species,with an isolation frequency of 50.00%,and exhibited the strongest pathogenicity across five major cultivated pepper varieties.Certain con-centrations of capsaicin and dihydrocapsaicin significantly inhibited the mycelial growth across all three pathogens..The inhibitory effects of the two compounds were similar against the same pathogen but varied among different pathogens.Specifically,the strongest inhibition was observed against C.truncatum,with EC50 values of 43.48 and 46.89 mg·L-1 for capsaicin and dihydrocapsain,respectively,while the weakest inhibition was against C.fructicola.In summary,C.scovil-lei,C.truncatum,and C.fructicola were identified as the main pathogens causing pepper anthracnose in Sichuan in 2024,with C.scovillei being dominant species in the sampled areas and demonstrating strong pathogenicity.Capsaicin and dihy-drocapsaicin exhibited significant inhibitory activity against these major pathogens,particularly C.truncatum.Given their natural origin and environmental compatibility,capsaicinoids hold potential as natural additives for developing green pes-ticides or synergists for chemical pesticides in the control of pepper anthracnose.
朱丽;刘玉珊;尚迪;张军;张玮珊;孙婷;蔡臣;钟珉菡;任亚利
四川省农业特色植物研究院 四川 内江 641200四川省农业特色植物研究院 四川 内江 641200四川省农业特色植物研究院 四川 内江 641200四川省农业特色植物研究院 四川 内江 641200四川省农业特色植物研究院 四川 内江 641200四川省农业特色植物研究院 四川 内江 641200四川省农业特色植物研究院 四川 内江 641200四川省农业特色植物研究院 四川 内江 641200四川省农业特色植物研究院 四川 内江 641200
农业科技
辣椒炭疽病辣椒碱二氢辣椒碱抑菌活性
PepperAnthracnoseCapsaicinDihydrocapsaicinAntimicrobial activity
《中国瓜菜》 2026 (2)
125-134,10
四川省省级科研院所基本科研业务费项目(25JBKY02,25JBKY01)四川省农业科学院自主创新项目(2023ZZCX010)
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