水杨酸对采后番茄抗逆性及病程相关蛋白的影响  

Effects of Salicylic Acid Treatment on Resistance and Pathogenesis-related Protein of Postharvest Tomato

作　　者：郭红莲[1] 路玉蓉[1] 王刚志[2] 王晓枫[1] 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457 [2]天津科技大学理学院,天津300457

出　　处：《现代食品科技》2012年第2期131-134,共4页Modern Food Science and Technology

基　　金：国家自然科学基金(30871758)

摘　　要：为探索水杨酸(SA)处理对采后番茄生理机制的影响,用0.1 g/L的水杨酸溶液浸泡番茄5 min,空白(CK)用蒸馏水浸泡番茄15 min,分两组分别置于常温(25℃)和低温(2±1℃)条件下,每天取样,用比色法测定蛋白含量及与抗逆性相关的酶(PPO和POD)活性,结果表明:SA处理的番茄蛋白含量以及与其抗逆性有关的酶(PPO和POD)活性较对照(CK)有明显的增强,且聚丙烯酰胺凝胶电泳结果可知:SA处理后出现了小分子诱导蛋白。研究表明:水杨酸处理可诱导番茄病程相关蛋白的表达。To explore the effect and mechanism of salicylic acid （SA） treatment on physiologica indexes of Tomato, Tomato were immersed in concentrations （0.1 g/L） of solution, respectively for 5 minutes and stored under the conditions of （2±1℃） and 25 ℃, contents of protein and the activities of resistance related enzymes in postharvest tomato were measured with Colorimetry. Results showed that SA treatment resulted the contents of protein and the activities of resistance related enzymes significantly enhanced alter SA treatment. And the result of eparation gel concentrations showed that small molecule induced protein was appeared. In conclusion, SA treatment can lead the pathogenesis-related protein to express.

关 键 词：番茄 水杨酸处理 病程相关蛋白 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]