葡萄果实病害的生物防治

目前全球葡萄果实病害危害不容小觑，但在防治方面有更加紧迫的事需要处理，杀菌剂的开发为真菌病害防控提供了高效低毒的化合物，但病原菌的抗性突变和环境问题日益凸显(Hahn, 2014)，得到人们重视。欧盟等地区已经开始限制杀菌剂的使用(Lamichhane, 2017)，消费者也逐渐趋向于不使用化学农药的食品，这也极大的推动了生物防治的发展。这期我们来谈谈关于葡萄果实病害的生物防治。

葡萄炭疽病 近年许多生防制剂被用于葡萄炭疽病的防治。酵母 Saccharomyces cerevisiae GA8菌株对葡萄炭疽病病原物胶孢炭疽菌和尖孢炭疽菌均有良好的抑制效果，田间防效也甚佳(Liu et al., 2018)。芽胞杆菌在葡萄炭疽病的生物防治中也占据突出地位(Sawant et al., 2016; 臧超群 等, 2011)。如蜡样芽胞杆菌 Bacillus cereus NRKT 菌株(Aoki et al., 2017)能显著降低田间葡萄炭疽病发病率，枯草芽胞杆菌与吡唑醚菌酯及其混配对葡萄炭疽病、白腐病有良好的室内和田间防效(Mu, 2015)。Pedrotti, C 等发现，两种桉树精油对葡萄炭疽病菌、灰霉病菌有平板抑菌活性(Pedrotti et al., 2019)。决明子油、圣罗勒油、薄荷油，Baccharis trimera 和 Baccharis dracunculifolia的精油能预防和治疗葡萄采后由炭疽菌和灰葡萄孢引起的腐烂，有很强的应用潜能(Quyen et al., 2019)。此外，硅酸钠、壳聚糖等对葡萄炭疽菌也有良好的防治效果(侯珲 等, 2016)。

葡萄灰霉病 由于葡萄灰霉病在采前和采后广泛发生，而灰霉病菌的抗药性风险很高，近年葡萄灰霉病的生物防治研究引起极大关注，多种真菌、细菌、植物提取物在灰霉病防治中得到深入研究和商业化应用。多种酵母（如 Saccharomyces cerevisiae, Pichia sp., Candida spp., Metschnikowia spp.）、木霉、出芽短梗霉菌等真菌对葡萄灰霉病具有良好的生防潜力(Kasfi et al., 2018; Wang et al., 2018; 康萍芝 等, 2007)。Qin 等将酵母 Hanseniaspora uvarum 与水杨酸、碳酸氢钠结合使用于采后葡萄的灰霉病防治，取得良好效果(Qin et al., 2015)。Li 等从葡萄叶片中分离得到的 Albifimbria verrucaria SYE-1 菌株能有效抑制灰霉病菌的菌丝生长和分生孢子萌发，对‘红地球’葡萄叶片灰霉病有良好离体防效(Li et al., 2020)。Trichoderma koningii Td85 菌株和 Saccharomyces cerevisiae L30b 菌株对葡萄灰霉病有良好田间防效。由木霉菌研制出的商品制剂 Trichodex 已经在欧洲和北美等 20 多个国家注册、推广，细基格孢 Ulocladium oudemansii、壳聚糖等在国外得到了商业化应用，在中国农药信息网上也有木霉对葡萄灰霉病防治的登记信息(Calvo et al., 2013)。细菌如枯草芽胞杆菌Bacillus subtilis, 解淀粉芽胞杆菌B. amyloliquefaciens, 荧光假单胞菌 Pseudomonas fluorescens, Starmerella bacillaris, S. abacillaris 等均有研究 (Bruisson et al., 2019; Jiang et al., 2019)。Boubakri等发现，枯草芽胞杆菌 Bacillus subtilis (Bs1 和 Bs2 菌株)及其无菌滤液对葡萄灰霉病菌有良好的体外抑菌活性(Boubakri et al., 2015)。在法国六个葡萄园中进行的试验结果显示，Bacillus ginsengihumi (S38)可将葡萄灰霉病发病严重度降低 35-60%，另外几种已商业化生产的菌株 及其防效分别为 C. sake(45%), B. subtilis (54%), B. amyloliquefaciens (58%) (Calvo et al., 2019)。
另外，一些植物提取物、精油、盐、化合物等也在葡萄灰霉病防治上有广泛应用(Calvo, 2014)，研究表明生防制剂或植物提取剂与杀真菌剂结合使用可有效预防灰霉病，并降低杀真菌剂残留的风险(Rotolo et al., 2018)。

葡萄白腐病等 白腐病的生物防治研究报道较少。崔贵青筛选出具有白腐病菌拮抗活性的放线菌菌株 G4，并对菌株发酵条件进行优化(崔贵青, 2012)，另有研究表明芽胞杆菌 GSBM05 对葡萄白腐病菌有抑菌活性(尹向田 等, 2018)，多粘类芽胞杆菌 HT16 发酵液能有效降低由 Coniella diplodiella 引起的白腐病发病率(Han et al., 2015)。
酸腐病的防治需将抑菌和杀虫结合。如酵母 Candida sake CPA-1 除了对葡萄灰霉病有效外，还能显著降低田间酸腐病发病率(Carbó et al., 2019)。果蝇的生物防治措施主要有释放天敌昆虫、使用精油趋避等。葡萄内生真菌和细菌被用于筛选有效的曲霉、灰葡萄孢抑制菌株(Diguta et al., 2016)。酵母 Lanchancea thermotolerans 在田间试验中对酿酒葡萄上的黑曲霉生长和曲霉毒素 A(OTA)的产生有抑制作用(Ponsone, 2016)，木霉 Trichoderma viride JAU60菌株对黑曲霉引起的花生腐烂有抑制效果(Gajera et al., 2016)，紫葳科植物提取物对引起葡萄果实腐烂的黑曲霉 Aspergillus niger 和 A. carbonarius 有抗菌活性(Gisselle, 2019)。
葡萄穗轴褐枯病的生物防治研究也逐渐得到重视，主要有植物提取物：薄荷精油、百里香精油、大蒜提取物等；抗生素：多抗霉素等；微生物：酵母、丁香假单胞菌、防御假单胞菌、枯草芽胞杆菌、解淀粉芽胞杆菌等。(集贤 等, 2014)。以壳聚糖为包衣剂的酵母Metschnikowia pulcherrima RCM2 菌株对链格孢在采后引起的腐烂有良好抑制效果(Stocco et al., 2019)

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