1-MCP对低温贮藏苹果灰霉病抗性的诱导作用  

Mechanism of 1-MCP Treatment in Induced Resistance to Gray Mold of Apples during Low-Temperature Storage

作　　者：周晓婉 唐永萍[1] 石亚莉[1] 周会玲[1] 

机构地区：[1]西北农林科技大学园艺学院,陕西杨凌712100

出　　处：《食品科学》2016年第12期254-260,共7页Food Science

基　　金：国家现代农业(苹果)产业技术体系建设专项(nycylx-08-05-02)

摘　　要：以红富士苹果为试材,研究1-甲基环丙烯(1-methylcyclopropene,1-MCP)对低温贮藏(0±1)℃苹果灰霉病的控制效果及其诱导抗病机理。结果表明:采后1 μL/L 1-MCP处理较对照可显著降低损伤接种苹果灰霉病的发病率,抑制病斑的扩展(P<0.05)。同时1-MCP处理能够诱导果实中苯丙氨酸解氨酶、多酚氧化酶、过氧化物酶、β-1,3-葡聚糖酶、几丁质酶活性的提高,促进总酚、类黄酮和木质素的积累,降低膜脂过氧化程度,减少丙二醛的产生,从而提高果实的抗病性。研究结果可为1-MCP防治苹果采后病害提供理论依据。This study aimed to investigate the effect of 1-methylcyclopropene（1-MCP） treatment on postharvest gray mold in ＂Red Fuji＂ apples and the mechanism of induced resistance during low-temperature storage at（0 ± 1） ℃. The results indicated that disease incidence and lesion diameter in apples after the inoculation were significantly reduced by 1 μL/L 1-MCP treatment when compared to control group（P 0.05）. Moreover, the activities of phenylalanine ammonia-lyase（PAL）, polyphenol oxidase（PPO）, peroxldase（POD）, β-1,3-glucanase（GLU） and chitinase（CHI） of apple fruits were promoted remarkably by 1-MCP treatment. The contents of total phenolic compounds, flavonoids and lignin were also increased significantly. Besides, the content of malondialdehyde（MDA） was decreased by 1-MCP treatment. The results provide a theoretical basis for the use of 1-MCP as a control agent against apple postharvest diseases.

关 键 词：苹果 1-甲基环丙烯 低温贮藏 灰霉 诱导抗性 

分 类 号：S661.1[农业科学—果树学]