砀山酥梨黑皮病发病程度与相关生理指标的关系  

Relationship between Pathological Grade of Superficial Scald in ‘Dangshan Pear’ (Pyrus bretschneideri Rehd.) and Physiological Indexes

作　　者：牛瑞雪[1] 惠伟[1] 李彩香[1] 屠荫华[1] 金宏[1] 宋要强[1] 李琦[1] 

机构地区：[1]陕西师范大学生命科学学院,西安710062

出　　处：《植物生理学通讯》2009年第1期28-32,共5页Plant Physiology Communications

摘　　要：研究不同黑皮病发病程度的砀山酥梨果实与各个指标之间关系的结果表明,α-法尼烯含量与发病程度呈明显的正相关,共轭三烯含量在发病的果实中有一个阈值;总酚含量和多酚氧化酶(PPO)活性与发病程度也呈正相关;随着果实发病程度的加重,其过氧化物酶(POD)、过氧化物歧化酶(SOD)和过氧化氢酶(CAT)活性也在逐渐递增,二苯基苦基肼(DPPH)自由基清除率在逐渐增大,表明其抗氧化活性在逐渐增强,同时丙二醛(MDA)含量和细胞膜透性也逐渐增大。With ＇Dangshan pear＇ as material, the relationship between pathological grade of superficial scald and physiological indexes were studied. The results indicated that there was obvious positive correlation between α- farnesene content and pathological grade, and there was threshold of conjugated triene in the occurrence of superficial scald. The content of total phenols and polyphenoloxidase （PPO） activity had significant positive correlation with the pathological grade. In addition, the activities of peroxidase （POD）, superoxide dismutase （SOD） and catalase （CAT） increased, while the scavenging ability of DPPH was gradually strengthened. At the same time, the cell membrane permeability and MDA contents increased also.

关 键 词：砀山酥梨 黑皮病 发病程度 生理指标 

分 类 号：S436.612[农业科学—农业昆虫与害虫防治]