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首页> 外文期刊>Journal of Chemical Ecology >BUTYL ACETATE AND YEASTS INTERACT IN ADHESION AND GERMINATION OF Botrytis cinerea CONIDIA IN VITRO AND IN FUNGAL DECAY OF GOLDEN DELICIOUS APPLE
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BUTYL ACETATE AND YEASTS INTERACT IN ADHESION AND GERMINATION OF Botrytis cinerea CONIDIA IN VITRO AND IN FUNGAL DECAY OF GOLDEN DELICIOUS APPLE

机译：乙酸丁酯和纤维素相互作用对金黄色葡萄球菌灰霉分生孢子的体外粘附和萌发的影响

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摘要

Butyl acetate is a volatile aroma and flavor compound in apple. Conidia of three strains of Botrytis cinerea, a fungus that causes decay of apple fruit in postharvest storage, had greater adhesion to and greater germination on polycarbonate membrane filters on water inside sealed 500 cc glass jars that were injected with 4 μl butyl acetate than conidia not so exposed. Conidial germination was highly correlated with conidial adhesion. The yeasts Sporobolomyces roseus and Cryptococcus laurentii, but not Saccharomyces cerevisiae, reduced the adhesion and germination promoting effect of butyl acetate. Conidia did not readily utilize butyl acetate as a food source, as shown by lack of tetrazolium violet reduction, whereas S. roseus and C. laurentii, but not S. cerevisiae did. Butyl acetate added to suspensions of conidia increased the electrical conductivity of the suspensions and increased the loss of 14C from 14C-labeled conidia compared to conidia unexposed to butyl acetate. Uptake of [14C]glucose by conidia was not increased by butyl acetate. Wounds of Golden Delicious apples inoculated with conidia (strain F-J-4) in a dilute solution of butyl acetate had greater decay than unexposed wounds. S. roseus and C. laurentii, but not S. cerevisiae, added with the conidia decreased the incidence or size of decay. Results indicated that butyl acetate increased conidial adhesion, stimulating conidial germination, and some yeasts can reduce this effect.
机译：乙酸丁酯是苹果中的挥发性香气和风味化合物。灰霉病菌的三种菌株的分生孢子是一种在收获后储存时引起苹果果实腐烂的真菌，与密封的500 cc玻璃罐中的聚碳酸酯膜滤器上的水相比，其粘附力更大，并且发芽率更高，比用分生孢子注入了4μl乙酸丁酯。如此暴露。分生孢子的萌发与分生孢子的粘附高度相关。玫瑰酵母菌和劳氏隐球菌酵母，而不是酿酒酵母，降低了乙酸丁酯的黏附和发芽促进作用。分生孢子不容易利用乙酸丁酯作为食物来源，如缺乏四唑紫还原所显示的那样，而玫瑰葡萄球菌和劳伦梭菌却没有，而酿酒酵母却如此。与未暴露于乙酸丁酯的分生孢子相比，添加到分生孢子悬浮液中的乙酸丁酯增加了悬浮液的电导率并增加了14 C标记的分生孢子中14 C的损失。乙酸丁酯不会增加分生孢子对[14 C]葡萄糖的吸收。在稀释的乙酸丁酯溶液中接种分生孢子（菌株F-J-4）的金冠苹果的伤口比未暴露的伤口有更大的腐烂。与分生孢子一起添加的玫瑰色葡萄球菌和劳氏葡萄球菌，而不是啤酒酵母，降低了腐烂的发生率或大小。结果表明乙酸丁酯增加了分生孢子的粘附，刺激了分生孢子的萌发，某些酵母菌可以降低这种作用。

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