Solairaj Dhanasekaran

摘要： 果实表面定殖着复杂的微生物群落，其结构易受采后处理的影响，进而改变果实的贮藏与保鲜。已有研究表明，异常威克汉姆酵母能有效防控桃果采后病害，但其生物防治机制尚未明确。为此，本研究从分子层面探讨了该酵母对桃果表面微生物群落的影响。结果表明，异常威克汉姆酵母处理可显著降低桃果贮藏期间的自然腐烂率（降幅达38.88%），并维持果实品质和营养稳定。该处理提高了细菌群落的多样性和丰富度，降低了真菌群落的多样性与丰富度，且对真菌群落结构的重组作用尤为显著。异常威克汉姆酵母通过建立优势地位和抑制主要致病菌如链格孢菌、镰刀菌、枝孢霉的生长，重塑果实微生物群落组成。此外，处理促进了如假单胞菌、甲基杆菌-甲基红色杆菌、短小杆菌、薄层菌等有益细菌属，以及戈卢别夫氏酵母、枝顶孢霉等有益真菌类群的动态演替进程。以上结果说明，异常威克汉姆酵母通过直接抑制病原真菌并系统调控微生物群落结构，实现了对桃果采后腐烂的协同防控。 关键词: 梨果, 异常威克汉姆酵母, 采后, 细菌群落, 真菌群落 Abstract: The surfaces of fruit harbor complex microbial...

1 Introduction Pear (Pyrus spp.), a globally significant fruit crop, is widely valued for its nutritional composition.[1] However, postharvest handling, storage, and transportation render pears particularly vulnerable to Penicillium expansum infection, leading to blue mold disease and concomitant patulin (PAT) production, a mycotoxin.[2] In addition, PAT exhibits multifaceted toxicity, including immunotoxicity, neurotoxicity, genotoxicity, and teratogenicity.[3] Juice derived from...