蔺楠 杜静婷 施俊凤 张立新

摘 要：水果由于其含有丰富的营养物质，成为人类饮食中不可或缺的重要资源。但是水果在采收后处理不当会造成腐烂，带来严重亏损。这些腐烂主要是由真菌导致，其包括扩展青霉、灰葡萄孢霉、链格孢菌、曲霉和毛霉等。真菌不仅侵染果实导致腐烂，而且可分泌毒素，引发食品安全问题。酵母菌防治由于不产生有害代谢物，对环境友好，成为水果采后病害防治及真菌毒素降解的新策略。综述了采后常见病原真菌及其对水果的侵染特性，果实采后致病菌的侵染机理，以及酵母菌的生防机制。

关键词：水果；采后病害；真菌毒素；拮抗酵母；生物防治

文章编号：2096-8108（2023）04-0073-07  中图分类号：S436.611.1+6  文献标识码：A文献标志码

Research Progress in Control Mechanism of Postharvest Fruit Pathogenic Bacteria and Antagonistic Yeast

LIN  Nan，DU  Jingting，SHI  Junfeng*，ZHANG  Lixin*

（College of Food Science and Engineering，Shanxi Agricultural University， Taiyuan Shanxi 030031， China）

Abstract： Fruit has become an indispensable and important resource in human diet because of its rich nutrients. However， fruit is prone to disease after harvest， resulting in decay and serious losses. Fungi are the main pathogens causing fruit decay. These fungi mainly include Penicillium expansum， Botrytis cinerea， Alternaria， Aspergillus and Mucor. Fungi not only infect fruit and cause rot， but also secrete toxins， causing food safety problems. Yeast control has become a new strategy for fruit post-harvest disease control and mycotoxin degradation because it does not produce harmful metabolites and is environmentally friendly. This paper summarized the common pathogenic fungi after harvest and their infection characteristics to fruits， the infection mechanism of pathogenic bacteria after harvest， and the biological control mechanism of yeast.

Keywords：fruit; postharvest disease; mycotoxin; antagonistic yeast; biological control

水果中含有丰富的营养成分，定期摄入水果可以预防肥胖、心血管、眼睛和骨骼等疾病［1］。我国是水果消费大国，消费量达到全球总量的60%以上。然而，水果在采后容易受到各种致病菌的入侵而引起变质，导致严重亏损［2］。其中采后发生病害引起的腐烂损失最严重，据统计，我国每年水果蔬菜因腐烂造成的经济损失占其总产值的30%以上，可达750亿元［3-4］。水果采后生理性衰老、病害的侵染以及外界环境因素的共同作用，引起了水果的腐烂变质。引起水果采后病害的病原菌主要为真菌［4］。这些真菌包括青霉属（Peniciiiium spp.）、灰葡萄属（Botrytis cinerea）、交链孢霉属（Alternaria spp.）、曲霉属曲霉（Aspergillus spp.）和毛霉属（Mucor spp.）等。这些病原真菌能够在较低的温度条件下正常生长并产孢，它们繁殖速度快，对环境的适应能力强，因而可迅速侵染果实。……