热水处理减轻采后香蕉病害的效果及其机理探讨  

Efficacy and mechanism of hot water treatment on relieving postharvest diseases of banana

作　　者：陈丽[1] 朱世江[1] 朱虹[1] 黄述平[1] 黄婷[1] 

机构地区：[1]华南农业大学园艺学院广东省果蔬保鲜重点实验室

出　　处：《农业工程学报》2006年第8期224-229,共6页Transactions of the Chinese Society of Agricultural Engineering

基　　金：华南农业大学博士科研启动项目(2002007);广东省自然科学基金项目(5006615);广东省科技计划项目(2005B20901009);教育部留学回国人员科研启动基金(2006331)

摘　　要：该文探讨了热水处理减轻采后香蕉腐烂的效果及其对防御酶和离体炭疽菌的影响。用不同温度(50℃、52℃、55℃)的热水浸泡香蕉,以52℃减轻香蕉病害的效果最好。在52℃条件下,控制病害所需的热水处理时间随是否催熟处理而有一定差异,不催熟的香蕉只需3 m in,催熟的香蕉需要5 m in。热处理后,香蕉果皮的丙二醛含量小于对照,过氧化物酶、几丁质酶和-β1,3-葡聚糖酶活性高于对照。52℃热水处理对离体香蕉炭疽菌孢子的抑制作用随处理时间延长而增加,与不加热的对照相比,热处理3 m in对其萌发率和致病性没有明显的影响,处理5 m in和10 m in则显著降低了萌发率和致病性。这些结果表明,热处理减轻香蕉果实腐烂与其提高了防御酶活性有关。The effects of hot water treatments （HWT） on the decay control, the defense enzymes and invitro Colletotrichum rnusae were investigated. Among the different temperatures （50℃, 52℃ and 55℃） used to treat bananas, 52℃ is the optimum temperature for disease control efficacy. The duration of HWT at 52℃, required for disease control, depended on whether the ripening treatment was imposed. Without ripening treatment, only 3 min was needed, but 5 min was needed for that with ripening treatment. Compared with the control, lower malondialdehyde（MDA） contents, and higher enzyme activities of peroxidase, chitinase and β-1,3-glucanase were detected in the peels of heated bananas. The inhibition effects of HWT at 52℃ on the spores of invitro Colletotrichum musae increased with time. Compared with the unheated control, 3-min HWT did not make signifi- cant difference, while 5-min and 10-min HWT significantly reduced the germination rate and pathogenicity. The results implied that the disease was reduced as the result of HWT which improved the activities of defense enzymes.

关 键 词：香蕉 热水处理 采后病害 防治效果 

分 类 号：S668.1[农业科学—果树学] S379[农业科学—园艺学]