采后热水处理对苹果梨青霉病的抗性诱导  

Post-harvest hot water treatment induces resistance against Penicillium expansum in pear fruit

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

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

出　　处：《食品工业科技》2010年第11期329-331,共3页Science and Technology of Food Industry

基　　金：国家支撑计划(2006BAD22B02)

摘　　要：由扩展青霉(Penicillium expansum)引起的青霉病是梨果实采后的主要病害。研究了采后45℃热水浸泡15min处理对苹果梨果实损伤接种P.expansum的诱抗效果及部分机理。结果表明:热水处理后不同时间间隔(0、24、48h)接种病原物对果实病斑直径的扩展抑制存在差异,其中以间隔48h的抑制效果最为明显,接种后第4d的病斑直径仅为间隔0h接种的33.2%,同样,热水处理后48h接种处理的病斑直径也显著低于同期的室温水处理,其中以接种后第8d的差异最为明显,为同期对照的68.7%。热水处理可明显提高损伤接种果实的PAL、POD和PPO活性,PAL活性在接种后第6d高出对照2.76倍,PPO活性在接种后第4d是对照的1.96倍,热水处理还可有效增加损伤接种果实的总酚、类黄酮和木质素含量。上述结果表明,热水处理可通过诱导果实的抗性来抑制苹果梨损伤接种果实病斑直径的扩展。Blue mold caused by Penicillium expansum was a major post-harvest disease in pear. Induction resistance effect and partial mechanisms of post-harvest hot water dipping in 45℃ for 15min against blue mold inoculated with P.expansum in pear（cv.Pingguoli） were investigated.The results showed that different inoculation interval（0,24,48h）after hot water treatment had a difference lesion diameter.The interval of 48h had the smallest lesion diameter,which was 33.2% of Oh interval. Meanwhile hot water treatment at interval 48h inoculation had a smaller lesion diameter, and was 68.7% of the control after 8d of inoculation. Hot water treatment significantly enhanced the activity of phenylalnine ammonialyase（PAL） peroxidase（POD） and polyphenol oxidase（POD） in fruit inoculated with P .expansum.The activity of PAL and PPO were 2.76 and 1.96 times higher than the control after 6d and 4d of inoculation. Hot water treatment also increased the content of total phenolics flavonoid and lignin, lt is suggested that hot water treatment inhibits the lesion diameter of pear fruit inoculated with P. expansum by induction resistance.

关 键 词：热处理 果实 采后痛害 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]