1-MCP和DPA对砀山酥梨黑皮病的抑制效果  

Inhibitory Effects of 1-MCP and DPA on Superficial Scald of 'Dangshansuli' Pear

作　　者：惠伟[1] 牛瑞雪[1,2] 宋要强[1] 李德英[1,3] 

机构地区：[1]陕西师范大学生命科学学院,西安710062 [2]中国科学院寒区旱区环境与工程研究所,兰州730000 [3]青海大学生物科学系,西宁810061

出　　处：《中国农业科学》2010年第6期1212-1219,共8页Scientia Agricultura Sinica

基　　金：陕西省科技攻关项目(2003K03-G7)

摘　　要：【目的】探讨1-MCP和DPA对砀山酥梨黑皮病的抑制效果及其可能的机理,为梨的黑皮病控制提供技术参考和理论依据。【方法】以砀山酥梨为材料,在果实冷藏(2±0.5℃)前,分别采用1000μL.L-1、2000μL.L-1的DPA溶液浸泡1min和0.5μL.L-1的l-MCP气体处理12h,定期对果实部分采后生理指标进行测定,并在贮藏末期对其黑皮病发病情况进行观察统计。【结果】1000μL.L-1、2000μL.L-1的DPA溶液和0.5μL.L-11-MCP处理,显著地抑制了果皮α-法尼烯、共轭三烯、总酚、MDA的含量、细胞膜透性的增加和PPO活性的升高,并极其显著地抑制了果实在贮藏期黑皮病的发生,延迟了其在货架期的发病。【结论】采后适宜浓度的1-MCP和DPA处理,均能显著地抑制和延缓砀山酥梨冷藏期和货架期黑皮病的发生,但二者的作用机理可能不同。[Objective] In order to provide technical reference and a theoretica basis for agricultural production, the inhibitory effects and possible mechanisms of 1-MCP and DPA on superficial scald of ＇Dangshansuli＇ pear were studied. [Method] Pear fruits （cv. Dangshansuli） were treated with DPA at 1 000 μL.L^-1, 2 000 μl.L^-1 and I-MCP at 0.5 μL.L^-1 for I min and 12 h respectively before cold storage（2±0.5）℃, some indexes of post-harvest physiology were researched and the complexion of superficial scald were observed. [Result] DPA at 1 000 μl.L^-1, 2 000 μL.L^-1 and I-MCP at 0.5 μL.L^-1 inhibited the content of α-farnesene, conjugated trienes, total phenols and MDA, decreased the relative membrane permeability and the activity of PPO in the peel, thus restrained and retarded the occurrence of superficial scald of ＇Dangshansuli＇ pear remarkably in cold storage period and shelf life. [Conclusion] The appropriate concentrations of 1-MCP and DPA could restrain and defer the occurrence of superficial scald of ＇Dangshansuli＇ pear remarkably in cold storage period and shelf life respectively, however, the mechanism of which were different.

关 键 词：1-MCP DPA 砀山酥梨 黑皮病 

分 类 号：S436.612[农业科学—农业昆虫与害虫防治]