哈密瓜在贮藏和运输过程中极易出现腐败，本研究采用组织分离法从贮藏过程中自然腐烂的哈密瓜分离纯化出致腐病原菌3株，通过形态学观察、ITS测序分析、表型分析的方法鉴定出菌株CYS为赭曲霉（Aspergillus ochraceus，JN942915.1），菌株CJS为粉红单端孢（Trichothecium roseum，KM877467.1），菌株CWS为娃儿藤内生真菌（Diaporthe sp.，LT965977.1）；采用Biolog-FF技术对3株致腐病原菌的生长和代谢能力进行分析，发现菌株CYS代谢的主要碳源有44种，对羧酸的代谢能力最强，其次为氨基酸和糖；菌株CJS代谢的主要碳源有22种，对氨基酸的代谢能力最强，其次为羧酸和糖；菌株CWS代谢的主要碳源有41种，对糖的代谢能力最强，其次为羧酸和氨基酸。由此可以分析，果蔬表面及环境中存在的病原菌会因为有利于其生长的物质（如糖类、氨基酸、羧酸类物质）存在而加快代谢速度，从而会加速果蔬腐烂变质。通过本研究结论可以进一步揭示致腐病原菌侵染机制，并为果蔬贮藏技术研究提供理论依据。

Hami melon is extremely prone to spoilage during storage and transportation. In this study, 3 strains of pathogens were isolated and purified using the tissue separation method from the Hami melon that decayed naturally during storage. Based on the identification by morphological observation, ITS sequencing analysis and phenotypic analysis, the CYS strain was Aspergillus ochraceus (JN942915.1), CJS was Trichothecium roseum (KM877467.1), and CWS was Diaporthe sp. (LT965977.1). The analysis of growth and metabolism of 3 strains of rot-causing pathogens with the Biolog-FF technique revealed that there were 44 main carbon sources of CYS metabolism, with the strongest ability to metabolize carboxylic acid followed by amino acids and sugars. There were 22 main carbon sources of CJS metabolism, with the strongest ability to metabolize amino acids followed by carboxylic acid and sugars. There were 41 main carbon sources of CWS metabolism, with the strongest ability to metabolize sugars followed by carboxylic acid and amino acids. Therefore, the metabolism of the pathogens existing on the surface and in the environment of fruits and vegetables could be accelerated due to the presence of substances conducive to the growth of these pathogens (such as sugars, amino acids and carboxylic acids), causing acceleration of the deterioration of fruits and vegetables. The conclusion of this study can further reveal the infection mechanism of pathogenic bacteria and provide a theoretical basis for the study of storage technology.

北京市农林科学院青年基金项目（QNJJ201802）；北京市农林科续页协同创新中心（KJCX201915）；现代农业产业技术体系建设专项（CARS-25）；北京市自然科学基金项目（6172013）；果蔬农产品保鲜与加工北京市重点实验室（Z141105004414037）