苹果酸处理对苹果青霉病的控制和抗性的诱导  

Effect of Malic Acid Treatment on Blue Mold and Induction to Resistance of Apple

作　　者：伍利芬[1] 毕阳[1] 李红霞[2] 李科玮[2] 高雄杰[2] 

机构地区：[1]甘肃农业大学农学院,兰州730070 [2]甘肃农业大学食品科学与工程学院,兰州730070

出　　处：《食品工业》2010年第3期42-44,共3页The Food Industry

基　　金：国家支撑计划(项目编号:2006BAD22B02)

摘　　要：该文研究了采后苹果酸处理后对苹果果实损伤接种扩展青霉(Penicillium expansum)病斑直径及相关抗性酶和抗菌物质的影响。结果表明:25、50和100mM苹果酸处理能够抑制果实损伤接种P.expansum的病斑直径扩展,3个处理浓度之间有显著差异,其中以50mM最好。50mM苹果酸处理后损伤接种果实体内抗性酶如苯丙氨酸解氨酶(PAL)、过氧化物酶(POD)和多酚氧化酶(PPO)活性明显升高,同时也提高了抗菌物质总酚和类黄酮的含量,降低了MDA含量。The effect of post harvest malic acid treatment on blue mold of apple inoculated with Penicillium expansum on resistance and lesion diameter was studied in this paper. The results showed that malic acid treatment at concentration of 25, 50 and 100 mM significantly inhibited growth of P. expansum and decreased lesion diameter of the treated fruit; the difference was significant among the three concentrations. The treatment at 50 mM showed the best control. The treatment at 50 mM increased the activity of phenylalanine ammonia-lyase （PAL）, peroxidase （POD） and polyphenoloxidase （PPO） in the treated fruit. The treated fruit had higher content of total phenolic and flavanoid, and accumulation of MDA was decreased.

关 键 词：苹果酸 苹果 青霉病 诱导抗性 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]