花壳辣椒病菌侵染对色素及活性氧水平的影响  

Effects of Pathogens Causing Discoloration on Capsicum Pigment and Level of Reactive Oxygen Species in Red Pepper

作　　者：郑文宇[1] 丁筑红[1] 刘海[1] 邓程[1] 肖治柔[1] 

机构地区：[1]贵州大学生命科学学院贵州省农畜产品贮藏与加工重点实验室,贵州贵阳550025

出　　处：《西南农业学报》2013年第3期1044-1049,共6页Southwest China Journal of Agricultural Sciences

基　　金：国家自然科学基金资助项目"辣椒采后干制中‘花壳’产生机制研究"(31060228/C200301)

摘　　要：为探讨花壳辣椒病菌对采后辣椒色素及组织活性氧水平的影响,采用新鲜红辣椒(Capsicum annuum L.)接种"花壳"病菌株,跟踪辣椒色素变化并动态分析辣椒组织活性氧超氧阴离子(O2.-)的产生速率、过氧化氢(H2O2)、羟自由基(.OH)含量的变化。结果表明:花壳辣椒病菌组辣椒色泽发生明显褪变,辣椒O2.-的产生速率和羟自由基的含量变化总体呈先下降后显著上升的趋势,出现单个低峰值;H2O2的含量变化总体呈先下降后上升,到达峰值后又有下降的趋势,其中,F101(Irpex lacteus)和F121(Cladosporium cladosporioides)病菌对辣椒组织活性氧的影响较其他病菌显著(P<0.05)。而对照组辣椒色素未发生褪变,活性氧水平总体变化微小,非花壳辣椒病菌组辣椒色素褪变以及组织活性氧水平变化程度低于花壳辣椒病菌组。该病菌侵染导致辣椒色素褪变,同时辣椒组织活性氧水平发生明显变化,不同花壳辣椒病菌对活性氧水平的影响存在差异。In order to explore the effect of pathogens causing discoloration in red pepper postharvest on capsicum pigment and the level of reactive oxygen species,the change of pigment in red pepper was kept track of and the production rate of superoxide anion radical（O-·2）,the content of hydrogen peroxide（H2O2） and hydroxyl radical（·OH） were determined using dynamic analysis via the experiment that the red pepper was infected by pathogens causing discoloration.The results showed that the surfaces of the red pepper inoculated by all the pathogens causing discoloration faded to obvious yellow.The amount of O-·2 and ·OH totally decreased and then increased and it had a single low peak in the red pepper fruits,at the same time the amount of H2O2 decreased first and then increased and when it arrived at the peak,it had a tendency to go down.Among those,F101（I.lacteus） and F121（C.cladosporioides）had a stronger influence significantly on defensive enzyme system of red pepper fruits compared with others（P0.05）.While pepper pigment in the control group did not fade and there were small changes in the level of reactive oxygen species,and chili pigment fading and the change of ROS levels by non-stain-causing-discoloration group was lower than that caused by stains causing group.The pathogens causing discoloration caused the fading of the red pepper,at the same time,the levels of ROS change significantly.And there were differences for changing of ROS levels by different pathogens causing discoloration.

关 键 词：花壳辣椒 病菌侵染 辣椒色素 活性氧 

分 类 号：S641.3[农业科学—蔬菜学]