Effect Of Trichoderma Viride Fermentation Broth On Inhibition Against Colletotrichum Gloeosporioides And Preservation Of Mango Fruit

As the test material, mango fruit (Mangifera indica L.cv),which treated with Trichodermaviride fermentation broth, were used to determine the effection of quality, resistant emzyme’sactivity and active oxygen’s metabolism during storage time.Further more,the effective ofintegrity of C. gloeosporioides Penz’ cell and acticity of resistant enzyme also been studied.In aword,to supply theory basis for further use of Trichoderma viride fermentation broth to mangofruit’s preservative and fresh-keeping,inhibition mechanism of anthracnose,in or without mangofruit,which treated with Trichoderma viride fermentation broth were preliminary discussio-n.Main results and contributions of this research were as follows1In this research, mango fruit, as the raw material,by comparing with the control group andthe fermentation broth processing group, was used to determine the influence of color,weightlessness rate,hardness,TSS and TA.The result showed that under the condition of33℃、RH75%～80%, Trichoderma viride fermentation broth could slow down the rise of color andweightlessness rate,slow down the drop of hardness,TSS and TA,preservation effect wssremarkable.2Mango, as the raw material,by comparing with the injure inoculation and injur inoculatio-n+fermentation broth processing group, was determined the influences of Trichoderma viride fe-rmentation broth to the occurrence of anthracnose and influence of defense enzyme’ activity.Re-sult showed that Trichoderma viride fermentation broth could inhibit the happeness of anthracn-ose in mango fruit by postharvest,promote activeity enhancement of PAL,POD and PPO,promotethe increase of total phenol, flavornoid, lignin and CA’s content significantly.3As the test material, mango fruit, which treated with T. viride fermentation broth wereused to determine the influence of decay severity, H2O2/,O2-,GSH,AsA’s content and CAT,SOD’sactivity. Result showed that,after treated with T. viride ferment ation broth, decay severity ofmango fruit was40.26%lower than black group at9thday, what’s more, the content of H2O2O2-,GSH,AsA and CAT, SOD’s activity were13.16%,6.67%,11.15%,5.29%,15.68%and13.64%higher than control group respectively.4As the test material,T. viride fermentation broth was used to determine the inhibitoryeffects on C. gloeosporioides Penz hypha growth, spore germination, absorption of phosphorusand reducing sugar, cell permeability and soluble proteins content. The results showed that C. gloeosporioides Penz’ hypha were withered after treatment with T. viride fermentationbroth,spore germination of C. gloeosporioides Penz which treated with T. vi ride fermentationbroth24h later was86.40%lower than controlled group.Besides,C. gloeosporioides Penz’absorption of phosphorus was stopped nearly, nucleic acid, protein molecules and so on werealso outflowed seriously when treated with T. viride fermentation broth. What’s more, after thetreatment with T. viride fermentation broth, C. gloeosporioides Penz’ contain of reducing sugarand soluble protein less than black group significantly.5As the test material,T. viride fermentation broth was used to determine the inhibitory eff-ects on C. gloeosporioides Penz CAT、POD、PPO、SOD、PAL and dehydrogenase’s activity. Theresults showed that T. viride fermentation broth could inhibit defensive enzyme of C. gloeosporioides Penz significantly, restrain the growth of C. gloeosporioides PenzGenerally, C. gloeosporioides Penz was the diseases which coused by fumgal of plant.T. vi-ride ferme ntation broth processing could delay the drop of mango fruit’s quality during storage,promote the invrease of mango fruit’s resistant index: what’s more, T. viride fermen tation brothcould undermine the integrity of C. gloeosporioides Penz’ cell, inhibition the activity of resista-nce enzyme, suppress the growth of C. gloeosporioides Penz.