热处理对红富士苹果贮藏期间青霉病的抑制效果

作者:邵兴锋;屠康;静玮;王海;陈育彦;陈莉 刊名:园艺学报 上传者:卞曙晓

【摘要】初步研究了采后38℃96h热空气处理对红富士苹果青霉病的抑制效果,并测定了与抗病相关酶的活性。结果表明:直接接种病原菌后冷藏8周的苹果病害发病率和病斑面积达到78·33%和20·83cm2,与之相比,热处理后再接种病原菌的果实发病率和病斑面积分别下降了16·67%和22·8%。在贮藏过程中,热处理组果实苯丙氨酸解氨酶(PAL)和过氧化物酶(POD)活性、木质素和总酚含量在贮藏中后期均高于对照组,可见热处理提高了红富士苹果果实的诱导抗病力。

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园艺学报2007,34(3):743—746 41塑望呈型!!!!!望!些型堡 热处理对红富士苹果贮藏期间青霉病的抑制效果 邵兴锋,屠 康+,静 玮,王 海,陈育彦,陈 莉 (南京农业大学食品科技学院,农业部农畜产品加工与质量控制重点开放实验室,南京210095) 摘要:初步研究了采后38℃96 h热空气处理对红富士苹果青霉病的抑制效果,并测定了与抗病相关酶的活性。结果表明:直接接种病原菌后冷藏8周的苹果病害发病率和病斑面积达到78.33%和20.83 cm2,与之相比,热处理后再接种病原菌的果实发病率和病斑面积分别下降了16.67%和22.8%。在贮藏过翟中,热处理组果实苯丙氨酸解氨酶(PAL)和过氧化物酶(POD)活性、木质素和总酚含量在贮藏中后期均高于对照组,可见热处理提高了红富士苹果果实的诱导抗病力。关键词:苹果;热空气处理;青霉病;诱导抗病 中图分类号:S 661.1 文献标识码:A 文章编号:0513—353X(2007)03-0743-04 Effect of Pre-storage Hot Air Treatment on the Blue Mold Rot of‘Red Fuji’ Apple Fruit SHAO Xing-feng,TU Kang’,JING Wei,WANG Hai,CHEN Yu-yan,and CHEN Li (College ofFood Science and Technology,Key唧m Laboratory ofAgri—Food Quality and Control ofMinhtry ofAgriculture,Nan— ji.g Agricultural University,Nanjing 210095,China) Abstract:In this paper,the inhibitory effects of hot air treatment(38℃,96 h)on the blue mold rot of apples fruit fMalus domestica Borkh.‘Red Fuji’)were investigated.1rbe activities of related enzymes of dis-ease resistance were alSO determined.The decay incidence and lesion area was 78.33%and 20.83 em2 re.spectively on the apples only inoculated with Penicillium expansum spores after storage at 2℃for 8 weeks.Compared with山e control apples.the decay incidence and lesion area was reduced by 16.67%and 22.8%respectively on the heat.treated apples before inoculation.Further research found that.the phenylalanine am— monium lyase(PAL)and peroxidase(POD)activity,the content oflignin and total phenomena oftreated印-ples were higher than controls

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