热处理对红富士苹果贮藏期间青霉病的抑制效果  

Effect of Pre-storage Hot Air Treatment on the Blue Mold Rot of ‘Red Fuji’ Apple Fruit

作　　者：邵兴锋[1] 屠康[1] 静玮[1] 王海[1] 陈育彦[1] 陈莉[1] 

机构地区：[1]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

出　　处：《园艺学报》2007年第3期743-746,共4页Acta Horticulturae Sinica

基　　金：国家自然科学基金资助项目(30270765);教育部新世纪优秀人才支持计划资助项目(NCET-05-0491);江苏省自然科学基金资助项目(BK2006707-2)

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。In this paper, the inhibitory effects of hot air treatment （38℃, 96 h） on the blue mold rot of apples fruit （Malus domestica Borkh. ‘ Red Fuji’） were investigated. The activities of related enzymes of disease resistance were also determined. The decay incidence and lesion area was 78. 33% and 20. 83 cm^2 respectively on the apples only inoculated with PeniciUium expansum spores after storage at 2℃ for 8 weeks. Compared with the 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 of lignin and total phenomena of treated apples were higher than controls at the later period of storage, which implied that heat treatment enhanced the induced disease resistance of the apples to P. expansum.

关 键 词：苹果 热空气处理 青霉病 诱导抗病 

分 类 号：S661.1[农业科学—果树学]