Isolation and Identification of Pathogen Causing Sugarcane Smut and Screening of Plant-derived Volatile Antifungal Compounds

doi:10.11924/j.issn.1000-6850.casb2025-0837

Abstract

Abstract:

To explore the plant-derived active components for the prevention and control of sugarcane smut, samples of sugarcane smut were collected, isolated, and purified, and analyzed using morphological examination, bE4 gene sequencing, and pathogenicity testing in this study. The inhibition rates of 10 plant volatile components on the mycelial growth and sporulation of sugarcane smut strain KYSs1 were determined. The results showed that the pathogen causing sugarcane smut was Sporisorium scitamineum. Four components, namely carvacrol, citral, citronellal, and allicin, exhibited extremely strong antifungal activity. Their EC₅₀ values for inhibiting the mycelial growth of strain KYSs1 were all below 3.000 mg/L. The EC₅₀ values of carvacrol, citral, and citronellal for inhibiting sporulation of strain KYSs1 were all below 1.000 mg/L. However, allicin showed even stronger inhibitory activity, When the fumigation concentration was 0.98 mg/L, the inhibition rate of sporulation of strain KYSs1 reached 100%, achieving comprehensive suppression of the pathogen. In conclusion, this study isolated and identified the pathogen causing sugarcane smut, and screened out the plant-derived volatile components that effectively inhibited the mycelial growth and sporulation of strain KYSs1, providing a theoretical basis for future research on the prevention and control of sugarcane smut.

Key words: sugarcane, Sporisorium scitamineum, isolation and identification, allicin, antifungal activity

CLC Number:

S432.1植物病理学

WANG Changmi, YANG Rongjing, WANG Xiaoyan, ZHANG Rongyue, LI Jie, YIN Jiong, SU Fawu, SHAN Hongli. Isolation and Identification of Pathogen Causing Sugarcane Smut and Screening of Plant-derived Volatile Antifungal Compounds[J]. Chinese Agricultural Science Bulletin, 2026, 42(18): 203-210.

Figures/Tables 10

References 28

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序号	植物源挥发性成分	质量浓度
序号	植物源挥发性成分	1.96 mg/L	7.81 mg/L
1	丁香酚	4.81±0.02	79.95±0.03
2	香芹酚	46.15±0.03	100.00±0.00
3	大蒜素	44.87±0.02	100.00±0.00
4	百里香酚	34.34±0.02	93.99±0.01
5	香芹酮	19.32±0.02	47.65±0.03
6	芳樟醇	15.46±0.02	37.77±0.02
7	2-乙基己醇	16.31±0.01	65.25±0.03
8	柠檬醛	66.53±0.03	94.00±0.04
9	肉桂醛	12.03±0.03	66.53±0.02
10	香茅醛	61.38±0.02	77.26±0.02

序号	植物源挥发性成分	质量浓度
序号	植物源挥发性成分	1.96 mg/L	7.81 mg/L
1	丁香酚	4.81±0.02	79.95±0.03
2	香芹酚	46.15±0.03	100.00±0.00
3	大蒜素	44.87±0.02	100.00±0.00
4	百里香酚	34.34±0.02	93.99±0.01
5	香芹酮	19.32±0.02	47.65±0.03
6	芳樟醇	15.46±0.02	37.77±0.02
7	2-乙基己醇	16.31±0.01	65.25±0.03
8	柠檬醛	66.53±0.03	94.00±0.04
9	肉桂醛	12.03±0.03	66.53±0.02
10	香茅醛	61.38±0.02	77.26±0.02

序号	植物源挥发性成分	质量浓度
序号	植物源挥发性成分	1.96 mg/L	7.81 mg/L
1	丁香酚	58.80±0.02	97.84±0.00
2	香芹酚	87.71±0.01	100.00±0.00
3	大蒜素	100.00±0.00	100.00±0.00
4	百里香酚	82.37±0.06	99.85±0.00
5	S-香芹酮	70.29±0.06	85.39±0.01
6	芳樟醇	74.32±0.03	90.17±0.02
7	2-乙基己醇	75.50±0.03	93.35±0.03
8	柠檬醛	93.95±0.03	100.00±0.00
9	肉桂醛	63.95±0.10	82.23±0.02
10	香茅醛	94.55±0.02	100.00±0.00

序号	植物源挥发性成分	质量浓度
序号	植物源挥发性成分	1.96 mg/L	7.81 mg/L
1	丁香酚	58.80±0.02	97.84±0.00
2	香芹酚	87.71±0.01	100.00±0.00
3	大蒜素	100.00±0.00	100.00±0.00
4	百里香酚	82.37±0.06	99.85±0.00
5	S-香芹酮	70.29±0.06	85.39±0.01
6	芳樟醇	74.32±0.03	90.17±0.02
7	2-乙基己醇	75.50±0.03	93.35±0.03
8	柠檬醛	93.95±0.03	100.00±0.00
9	肉桂醛	63.95±0.10	82.23±0.02
10	香茅醛	94.55±0.02	100.00±0.00

植物源挥发性成分	回归方程	R²	EC₅₀/(mg/L)	95%置信区间/(mg/L）	显著性
大蒜素	y=1.96x-0.78	0.952	2.479	2.247-2.770	<0.05
香芹酚	y=1.86x-0.86	0.973	2.880	2.574-3.286	<0.05
香茅醛	y=1.15x-0.31	0.962	1.840	1.606-2.102	<0.05
柠檬醛	y=1.75x-0.32	0.991	1.521	1.382-1.669	<0.05