不同黑皮病发病程度的‘五九香’梨生理生化差异  

Physiol-biochemistry difference in 'Wujiuxiang' pear(Pyrus communis L. 'Wujiuxiang') with various grade of superficial scald

作　　者：董宇[1,2,3] 关军锋[1,2] 杨坤[1,2] 刘立芹[1,2] 张莹莹[1,2] 

机构地区：[1]河北农林科学院遗传生理研究所,河北石家庄050051 [2]河北省植物转基因中心,河北石家庄050051 [3]河北师范大学生命科学学院,河北石家庄050016

出　　处：《河北农业大学学报》2012年第1期35-40,共6页Journal of Hebei Agricultural University

基　　金：现代农业(梨)产业技术体系专项资金(CARS-29)资助

摘　　要：‘五九香’梨冷藏后极易发生黑皮现象。为解释其发病机制,以不同程度患黑皮病的‘五九香’梨(Pyruscommunis L.‘Wujiuxiang’)为材料,分析了果实硬度、可溶性固形物含量(SSC),以及果皮中α-法尼烯、共轭三烯、H2O2、多酚氧化酶(PPO)以及总酚等指标的差异。结果表明:随着黑皮病发病程度加重,果皮α-法尼烯逐渐减少,而共轭三烯、H2O2和总酚含量逐渐增加,细胞膜透性上升,PPO活性下降。在(20±2)℃下贮藏3d后,发病果实的硬度、可溶性固形物含量、果皮α-法尼烯、共轭三烯以及总酚含量显著降低,而相对电导率、H2O2含量和PPO活性显著增加。说明‘五九香’梨黑皮病发生与果皮中共轭三烯、膜透性和H2O2含量增加密切相关。The superficial scald of peel often appears in ‘Wujiuxiang’pear after cold storage. In order to explain the incidence cause, ‘Wujiuxiang’pear was used as material and the changes of the pear firmness, soluble solids content, α-farnesene, conjugated triene, hydrogen peroxide（H2O2） and total phenolic, and polyphenol oxidase （PPO） activity were investigated in various grade of superficial scald after cold storage and shelf life. The results indicated that the content of α-farnesene and PPO activity were significantly decreased, while content of conjugatedtriene, H2O2 and total phenolic, and relative conductivity in peel were gradually increased with the increase of scald grade. After storage at （20±2） ℃ for 3 d, the superficial scald fruit firm- ness and content of soluble solids, α-farnesene, conjugated triene and total phenolic were de-creased. However, the relative conductivity and H2O2 content were significantly increased. In conclusion, the grades of superficial scald were related to a-farnesene, conjugated triene, mere-brane permeability and content of H2O2 in peel.

关 键 词：'五九香’梨 黑皮病 共轭三烯 H2O2 

分 类 号：S661.2[农业科学—果树学]