辣椒素的抑菌作用及其对某些保护酶活性的影响

 本文对辣椒素的抑菌作用和对寄主体内3种保护酶活性的影响进行了研究,结果表明3.57μg/mL-50.00μg/mL的辣椒素对辣椒枯萎病菌的菌丝生长都有明显的抑制作用,浓度愈高,抑制作用愈强。20μg/mL辣椒素对另外供试的8种病原菌的菌丝具有强烈的抑制作用,其中对番茄灰霉病菌抑制作用最强。辣椒素处理辣椒后1-6 d内,SOD、POD和CAT酶活性的平均增减比率值均明显高于对照,而且对根部和叶部3种保护酶活性的影响显著不同。

Inhibition of capsaicin on hyphal growth of Fusarium oxysporum f. sp. vasinfectum and its effects on the protective enzymes activity of pepper plant

Inhibition of capsaicin on pathogens and its effects on 3 protective enzymes activity of the host were studied. Results showed that 3.57 μg/mL -50.00 μg/mL capsaicin had obvious inhibitory effect on hyphal growth of Fusarium oxysporum f. sp vasinfectum, and the effects were stronger with the increment of capsaicin concentration. 20 μg/mL capsaicin had strong inhibition effects on the hyphal of 8 fungi specieces and the best on Botrytis cinerea. The activities of SOD,POD and CAT were increased during 1 -6 d of capsaicin treatment compared with that of control, and capsaicin had notably different effects on 3 protective activities in the root and leaf respectively.