葡萄果實(shí)病害的生物防治

目前全球葡萄果實(shí)病害危害不容小覷，但在防治方面有更加緊迫的事需要處理，殺菌劑的開發(fā)為真菌病害防控提供了高效低毒的化合物，但病原菌的抗性突變和環(huán)境問題日益凸顯(Hahn, 2014)，得到人們重視。歐盟等地區(qū)已經(jīng)開始限制殺菌劑的使用(Lamichhane, 2017)，消費(fèi)者也逐漸趨向于不使用化學(xué)農(nóng)藥的食品，這也極大的推動(dòng)了生物防治的發(fā)展。這期我們來談?wù)勱P(guān)于葡萄果實(shí)病害的生物防治。

葡萄炭疽病 近年許多生防制劑被用于葡萄炭疽病的防治。酵母 Saccharomyces cerevisiae GA8菌株對(duì)葡萄炭疽病病原物膠孢炭疽菌和尖孢炭疽菌均有良好的抑制效果，田間防效也甚佳(Liu et al., 2018)。芽胞桿菌在葡萄炭疽病的生物防治中也占據(jù)突出地位(Sawant et al., 2016; 臧超群 等, 2011)。如蠟樣芽胞桿菌 Bacillus cereus NRKT 菌株(Aoki et al., 2017)能顯著降低田間葡萄炭疽病發(fā)病率，枯草芽胞桿菌與吡唑醚菌酯及其混配對(duì)葡萄炭疽病、白腐病有良好的室內(nèi)和田間防效(Mu, 2015)。Pedrotti, C 等發(fā)現(xiàn)，兩種桉樹精油對(duì)葡萄炭疽病菌、灰霉病菌有平板抑菌活性(Pedrotti et al., 2019)。決明子油、圣羅勒油、薄荷油，Baccharis trimera 和 Baccharis dracunculifolia的精油能預(yù)防和治療葡萄采后由炭疽菌和灰葡萄孢引起的腐爛，有很強(qiáng)的應(yīng)用潛能(Quyen et al., 2019)。此外，硅酸鈉、殼聚糖等對(duì)葡萄炭疽菌也有良好的防治效果(侯琿 等, 2016)。

葡萄灰霉病 由于葡萄灰霉病在采前和采后廣泛發(fā)生，而灰霉病菌的抗藥性風(fēng)險(xiǎn)很高，近年葡萄灰霉病的生物防治研究引起極大關(guān)注，多種真菌、細(xì)菌、植物提取物在灰霉病防治中得到深入研究和商業(yè)化應(yīng)用。多種酵母（如 Saccharomyces cerevisiae, Pichia sp., Candida spp., Metschnikowia spp.）、木霉、出芽短梗霉菌等真菌對(duì)葡萄灰霉病具有良好的生防潛力(Kasfi et al., 2018; Wang et al., 2018; 康萍芝 等, 2007)。Qin 等將酵母 Hanseniaspora uvarum 與水楊酸、碳酸氫鈉結(jié)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 等從葡萄葉片中分離得到的 Albifimbria verrucaria SYE-1 菌株能有效抑制灰霉病菌的菌絲生長和分生孢子萌發(fā)，對(duì)‘紅地球’葡萄葉片灰霉病有良好離體防效(Li et al., 2020)。Trichoderma koningii Td85 菌株和 Saccharomyces cerevisiae L30b 菌株對(duì)葡萄灰霉病有良好田間防效。由木霉菌研制出的商品制劑 Trichodex 已經(jīng)在歐洲和北美等 20 多個(gè)國家注冊(cè)、推廣，細(xì)基格孢 Ulocladium oudemansii、殼聚糖等在國外得到了商業(yè)化應(yīng)用，在中國農(nóng)藥信息網(wǎng)上也有木霉對(duì)葡萄灰霉病防治的登記信息(Calvo et al., 2013)。細(xì)菌如枯草芽胞桿菌Bacillus subtilis, 解淀粉芽胞桿菌B. amyloliquefaciens, 熒光假單胞菌 Pseudomonas fluorescens, Starmerella bacillaris, S. abacillaris 等均有研究 (Bruisson et al., 2019; Jiang et al., 2019)。Boubakri等發(fā)現(xiàn)，枯草芽胞桿菌 Bacillus subtilis (Bs1 和 Bs2 菌株)及其無菌濾液對(duì)葡萄灰霉病菌有良好的體外抑菌活性(Boubakri et al., 2015)。在法國六個(gè)葡萄園中進(jìn)行的試驗(yàn)結(jié)果顯示，Bacillus ginsengihumi (S38)可將葡萄灰霉病發(fā)病嚴(yán)重度降低 35-60%，另外幾種已商業(yè)化生產(chǎn)的菌株 及其防效分別為 C. sake(45%), B. subtilis (54%), B. amyloliquefaciens (58%) (Calvo et al., 2019)。
另外，一些植物提取物、精油、鹽、化合物等也在葡萄灰霉病防治上有廣泛應(yīng)用(Calvo, 2014)，研究表明生防制劑或植物提取劑與殺真菌劑結(jié)合使用可有效預(yù)防灰霉病，并降低殺真菌劑殘留的風(fēng)險(xiǎn)(Rotolo et al., 2018)。

葡萄白腐病等 白腐病的生物防治研究報(bào)道較少。崔貴青篩選出具有白腐病菌拮抗活性的放線菌菌株 G4，并對(duì)菌株發(fā)酵條件進(jìn)行優(yōu)化(崔貴青, 2012)，另有研究表明芽胞桿菌 GSBM05 對(duì)葡萄白腐病菌有抑菌活性(尹向田 等, 2018)，多粘類芽胞桿菌 HT16 發(fā)酵液能有效降低由 Coniella diplodiella 引起的白腐病發(fā)病率(Han et al., 2015)。
酸腐病的防治需將抑菌和殺蟲結(jié)合。如酵母 Candida sake CPA-1 除了對(duì)葡萄灰霉病有效外，還能顯著降低田間酸腐病發(fā)病率(Carbó et al., 2019)。果蠅的生物防治措施主要有釋放天敵昆蟲、使用精油趨避等。葡萄內(nèi)生真菌和細(xì)菌被用于篩選有效的曲霉、灰葡萄孢抑制菌株(Diguta et al., 2016)。酵母 Lanchancea thermotolerans 在田間試驗(yàn)中對(duì)釀酒葡萄上的黑曲霉生長和曲霉毒素 A(OTA)的產(chǎn)生有抑制作用(Ponsone, 2016)，木霉 Trichoderma viride JAU60菌株對(duì)黑曲霉引起的花生腐爛有抑制效果(Gajera et al., 2016)，紫葳科植物提取物對(duì)引起葡萄果實(shí)腐爛的黑曲霉 Aspergillus niger 和 A. carbonarius 有抗菌活性(Gisselle, 2019)。
葡萄穗軸褐枯病的生物防治研究也逐漸得到重視，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、丁香假單胞菌、防御假單胞菌、枯草芽胞桿菌、解淀粉芽胞桿菌等。(集賢 等, 2014)。以殼聚糖為包衣劑的酵母Metschnikowia pulcherrima RCM2 菌株對(duì)鏈格孢在采后引起的腐爛有良好抑制效果(Stocco et al., 2019)

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