Identification and Biological Characteristics of Postharvest Pathogenic Fungi of Raspberries in Some Areas of Shanxi

Xiaoyu ZHANG; Zhenfeng GAO; Yaru HOU; Xinxian ZHANG; Yuanyuan CHEN; Lixin ZHANG

doi:10.13386/j.issn1002-0306.2022060099

Volume 44 Issue 13

Jun. 2023

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Science and Technology of Food Industry > 2023 > 44(13): 110-118. > DOI: 10.13386/j.issn1002-0306.2022060099

ZHANG Xiaoyu, GAO Zhenfeng, HOU Yaru, et al. Identification and Biological Characteristics of Postharvest Pathogenic Fungi of Raspberries in Some Areas of Shanxi[J]. Science and Technology of Food Industry, 2023, 44(13): 110−118. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022060099.

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Identification and Biological Characteristics of Postharvest Pathogenic Fungi of Raspberries in Some Areas of Shanxi

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

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Received Date: June 13, 2022
Available Online: May 03, 2023

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Abstract

Abstract

Raspberry (Rubus corchorifolius L. f.) is easy to be infected by pathogens after harvesting. The species of pathogens are not only related to the fruit species, but also related to the cultivation environment. In this study, the main pathogens of post-harvest raspberry were isolated and identified from three different producing areas of raspberry in Taiyuan, Yangquan and Changzhi of Shanxi Province and their biological characteristics were studied. The pathogens were isolated and purified to determine their species by combining morphological and molecular biological characteristics, so as to determine the spore production of pathogens in the same period and their growth under different conditions. The results indicated that Trichoderma koningiopsis, Penicillium crustosum, Botrytis sp. and Rhizopus arrhizus were the main pathogens infecting post-harvest raspberry in the three regions. Penicillium crustosum had the highest spore production capacity, followed by Botrytis sp. and Rhizopus arrhizus. The optimum pH for the growth of four pathogens was 7, with Penicillium crustosum growing the fastest. Botrytis sp. and Penicillium crustosum presented faster growing during storage at 0, 4 and 10 ℃, while Trichoderma koningiopsis and Rhizopus arrhizus grew slower at 0 and 4 ℃.
- raspberry,
- postharvest disease,
- pathogen identification,
- biological characteristics

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