采后苹果酸处理对苹果梨青霉病的抑制

研究了苹果酸处理对苹果梨采后青霉病的影响.离体试验表明,50、1002、00 mmol/L苹果酸处理对青霉病菌(Penicillium expansum)的生长均有明显的抑制作用;体内试验表明:50、100、200 mmol/L苹果酸浸泡处理均可明显抑制损伤接种果实病斑直径的扩展,其中以50 mmol/L苹果酸处理效果最佳.50 mmol/L苹果酸处理可使损伤接种果实体内的过氧化物酶(POD)、苯丙氨酸解氨酶(PAL)、几丁质酶(CHT)、-β1,3-葡聚糖酶(GLU)、超氧化物歧化酶(SOD)、谷胱甘肽还原酶(GR)活性明显升高;过氧化氢酶(CAT)、抗坏血酸过氧化物酶(APX)活性显著降低,过氧化氢(H2O2)的含量和超氧化物阴离子(O2.-)产生速率显著增高.据此认为,苹果酸诱导了梨果实的抗性反应.

Inhibiting effect of postharvest malic acid treatment on blue mould of pears(cv.Pingguoli)

Effect of malic acid treatment on blue mold of pears(cv.Pingguoli) was studied in this paper.The results showed that malic acid treatment at concentration of 50,100 and 200 mmol/L inhibited the growth of Penicillium expansum in vitro.The chemical also significantly decreased lesion diameter of fruits inoculated with P.expansum.The treatment at 50 mmol/L showed the best control.Malic acid at 50 mmol/L increased activity of peroxidase(POD),phenylalanine ammonia-lyase(PAL),chitinase(CHT),β-1,3-glucanase(GLU),superoxide dismutase(SOD),glutathion reductase(GR),and decreased activity of catalase(CAT) and ascorbic peroxidase(APX).Production of H2O2 and O·-2 was noticeably enhanced.It is suggested that malic acid could induce resistance in fruit of pears.