壳寡糖诱导柑橘果实抗病作用中的活性氧变化  

Induction of Colletotrichum gloeosporioides Penz.Resistance through Oligochitosan Treatment and Active Oxygen Change in Citrus Fruits

作　　者：黄艳[1] 明建[1,2] 邓雨艳[1] 邓丽莉[1] 张昭其[3] 曾凯芳[1,2] 

机构地区：[1]西南大学食品科学学院,重庆400715 [2]重庆市特色食品工程技术研究中心,重庆400715 [3]华南农业大学园艺学院,广东广州510642

出　　处：《食品科学》2009年第22期344-349,共6页Food Science

基　　金：国家自然科学基金项目(30700556);"十一五"国家科技支撑计划项目(2006BAD22B03);西南大学研究生创新基金项目(ky2008006);广东省科技计划项目(2008A020100022)

摘　　要：以采后柑橘果实(Citrus Sinensic Osbeckcv.Jincheng 447#)为试材,研究1.5%(g/g)壳寡糖溶液浸泡1min后不同时间损伤接种炭疽病菌的柑橘果实的发病率情况,并对壳寡糖诱导柑橘果实贮藏前期抗病作用中的活性氧变化进行研究。结果表明,在贮藏9d时,壳寡糖处理柑橘果实损伤接种的发病率显著低于对照果实,壳寡糖诱导1d后损伤接种的柑橘果实的发病率最低。与对照果实相比,1.5%壳寡糖诱导促进了柑橘果皮中信号物质过氧化氢(H2O2)的合成,延缓了还原型抗坏血酸(ASA)和还原型谷胱甘肽(GSH)含量的下降,并提高了柑橘果皮中超氧化物歧化酶(SOD)、过氧化氢酶(CAT)、过氧化物酶(POD)、多酚氧化酶(PPO)、抗坏血酸过氧化物酶(APX)和谷胱甘肽还原酶(GR)的活性。Citrus fruits（citrus sinensis L.Osbeck cv‘.Jincheng 447#＇） were immersed in 1.5%（g/g） oligochitosan solution for 1 min,induced for 1,2,3,4,5 d,respectively,and then inoculated with Colletotrichum gloeosporioides Penz.Then the fruits were stored at 20 ℃ with relative humidity at 85%-95%,and the formation of infection hyphae was recorded.Results indicated that the infection ratio in oligochitosan-treated fruits was significantly lower than that in control fruits on the 9th day of the storage,and the infection ratio in one day-oligochitosan-induced fruits was the lowest.Compared with control,1.5% oligochitosan treatment accelerated biosynesis of hydrogen peroxide（H2O2） and delayed the reduction of ascorbate（ASA） and glutathione（GSH） content.Furthermore,1.5% oligochitosan effectively enhanced activities of superoxide dismutase（SOD）,catalase（CAT）,peroxidase（POD）,polyphenoloxidase（PPO）,ascorbate peroxidase（APX） and glutathione reductase（GR）.

关 键 词：壳寡糖 柑橘果实 活性氧 采后 诱导抗病性 

分 类 号：S667.7[农业科学—果树学]