青霉病对红富士苹果理化品质和抗病系统的影响  

Effect of Blue Mould Rot on the Quality and Resistance Systems of Apple

作　　者：王云香[1] 张亚楠[1] 罗云波[1] 傅达奇[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《中国食品学报》2016年第8期166-171,共6页Journal of Chinese Institute Of Food Science and Technology

基　　金："十二五"农村领域国家"863"课题(2012AA101702)

摘　　要：以"红富士"苹果为试验材料,研究损伤接种扩展青霉的苹果果实在25℃贮藏条件下理化指标和抗病系统的变化。结果表明,苹果感染青霉病后,失重率增加,硬度、SSC、TA含量下降,说明青霉病使苹果品质劣变;青霉病诱导苹果果实的总酚、类黄酮含量的积累,POD、PPO、PAL活性的提高,说明青霉病提高了苹果果实自身的抗病系统的活性。In this paper, ‘Red Fuji＇ Apple as experimental materials, at 25 ℃ storage conditions, the change of quality and resistance systems of apple fruit inoculated with penicillium expansumare studied. The result showed that the blue mould caused apple quality deterioration by increasing weight loss and reducing fruit firmness, soluble solid content and titrable acidity. As the same time, blue mould increased activity of POD, PPO and PAL, and accumulated the content of total phenolic, flavonoids, this indicated the activity of fruit resistance systems has enhanced.

关 键 词：红富士苹果 品质 抗病系统 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]