常温条件下拮抗酵母菌对葡萄果实的抗性诱导研究  

Research of resistance of grape fruits induced by antagonistic yeast under normal temperature

作　　者：索娜[1] 周海莲[1] 王雪强[1] 肖红梅[1] 

机构地区：[1]南京农业大学食品科学技术学院,江苏南京210095

出　　处：《食品工业科技》2012年第22期346-350,共5页Science and Technology of Food Industry

基　　金：江苏省科技厅科技支撑计划(BE2010385)

摘　　要：以从草莓果实上筛选的、对由灰葡萄孢(Botrytis cinerea)引起的灰霉病具有较好抑制作用的葡萄有孢汉逊酵母(Hanseniaspora uvarum)菌株为供试拮抗酵母菌,研究其对"巨峰"葡萄果实抗性的诱导。将葡萄果实分组,并分别进行喷洒和人工接入浓度为1×108cfu/mL的拮抗酵母菌悬液,常温条件下贮藏,观察果实感官品质变化,并测定抗性相关酶酶活变化。结果表明,拮抗酵母菌处理不影响果实感官品质,甚至可以较好地维持果实的感官品质;人工接入的拮抗酵母菌可以较好的诱导果实的POD、PAL、CAT、PPO及APX的酶活,而对喷洒拮抗酵母菌的整个果实可以较好的诱导POD、SOD、PAL及APX的酶活。整体而言,拮抗酵母菌可引起果实的应激反应,诱导寄主产生抗性。The antagonistic yeast,Hanseniaspora uvarum,isolated from strawberry fruit and foundeffective against Botrytis cinerea was tested to the experiment to assay the antagonism in Jufeng grape fruits.Grape fruits were divided into groups.In some of the fruits two holes（one injected antagonistic yeast at the concentration of 1×108cfu/mL,another one injected B.cinerea at the concentration of 1×105spore/mL） were punched,and H.uvarum were sprayed across some of the whole fruits.Organoleptic quality of grape fruits was observed and enzyme activity of enzymes that related to resistance was measured under normal storage temperature.The result showed that antagonistic yeast had no influence on organoleptic quality of fruits,and could maintain the organoleptic quality of fruits.For the fruits punching two holes（one injected antagonistic yeast,another one injected B.cinerea）,H.uvarum can be significant induced the activity of peroxidase（POD）,phenylalanine ammonia lyase（PAL）,ascorbate peroxidase（APX）,catalase（CAT） and polyphenol oxidase（PPO）.For the whole fruits which sprayed H.uvarum,H.uvarum could be significant induced the activity of POD,PAL,SOD and APX.Taken as a whole,antagonism yeast could trigger stress reaction of fruits,and induce resistance of host.

关 键 词：葡萄有孢汉逊酵母 灰葡萄孢 酶活 抗性诱导 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]