Biological Control of Blue Mold Disease on Pear Fruit by Bacillus amyloliquefaciens NCPSJ7

Qiu Jiying;Huang Lingling;Chen Leilei;Zhang Qizhi;Wang Weiming;Chen Xiangyan;Institute of Agro-Food Scienceand Technology, Shandong Academy of Agricultural Sciences;School of Life Science,Shandong Normal University;

Bacillus amyloliquefaciens NCPSJ7;;blue mold disease on pear fruit;;antagonistic bacteria;;antibacterial protein;;control effect

The aim was to estimate the biological control effects of pear blue mold disease and its pathogen by Bacillus amyloliquefaciens NCPSJ7, which displayed a broad antimicrobial spectrum. Fermentation broth,fermentation supernatant, bacterial suspension, and sterile antibacterial protein of strain NCPSJ7 were selected as test samples. The inhibition effects of the test samples on pathogen ACCC37275 were studied using oxford cup diffusion or inoculation pathogen on punched fruit methods. Moreover, a fruit preservation test was adopted to investigate the effects of the test samples on the biological control of pear blue mold disease. It showed that compared with the sterile antibacterial protein, fermentation broth, fermentation supernatant, and bacterial suspension possessed better inhibition effects on the growth of pathogen mycelia, but relatively poorer control effects on pear blue mold disease. Therefore, from the practical point of view, the antibacterial protein secreted by B. amyloliquefaciens NCPSJ7 was more suitable for biological control of blue mold disease on pear fruit.