氯化钙处理对菠萝黑腐病的防控效果及机制分析

为了降低采后菠萝果实由黑腐病引起的腐烂损失,本文研究了氯化钙处理对黑腐病的防控效果及相关机制。结果表明,1%氯化钙处理对菠萝黑腐病有最好的抑制作用和防治效果。1%氯化钙处理对病菌菌丝生长影响不大,但可明显抑制病原菌的产孢;氯化钙处理明显降低发病果实中多聚半乳糖醛酸甲酯酶（PMG）、纤维素酶（CX）和β-葡萄糖苷酶（CB）的活性,但对多聚半乳糖醛酸酶（PG）活性变化没有明显影响;氯化钙处理明显提高贮藏中后期菠萝果实中过氧化氢（H₂O₂）的含量,明显提高抗病相关酶苯丙氨酸解氨酶（PAL）、多酚氧化酶（PPO）、几丁质酶（CHI）和β-1,3-葡聚糖酶（GLU）的活性。说明氯化钙处理对黑腐病有较好的防控效果,一方面是由于其降低了病原菌的致病性,另一方面是诱导菠萝果实提高了抗病性。因此,适宜浓度的氯化钙处理为菠萝采后黑腐病的绿色防控提供了一条新的途径。

Effects and Mechanism of Calcium Chloride Treatment on Reducing Pineapple Black Rot

In order to reduce the loss of pineapple fruit caused by black rot after harvest, the effects of calcium chloride treatment on black rot and related mechanism were studied in this paper. The results showed that 1% calcium chloride treatment had the best inhibitory and control effect. Calcium chloride treatment (1%) had little effect on the growth of mycelial, but could significantly inhibit the sporulation of pathogens. Calcium chloride treatment significantly reduced the enzymatic activities of PMG, CX and CB in the treated fruits, but had no significant effect on the changes of PG activity. Calcium chloride treatment significantly increased the content of H₂O₂ during the middle and late storage, and significantly increased the activities of resistance-related enzymes such as PAL, PPO, CHI and GLU. These results showed that calcium chloride treatment displayed effects on inhibiting black rot probably due to it reduced the pathogenicity of pathogens and induced disease resistance of treated pineapple fruits. Therefore, the appropriate concentration of calcium chloride treatment would provide a new way for the green control of pineapple black rot after harvest.