热处理后芒果、香蕉果皮PAL活性变化与炭疽病发生的关系

热处理后芒果、香蕉果实果皮苯丙氨酸解氨酶（ＰＡＬ）活性在贮藏期间的变化与炭疽病发生关系的研究结果表明，果实采后经热处理或接种炭疽病菌均可诱导芒果、香蕉果实果皮ＰＡＬ活性提高，处理后 ２ ｄ，果皮ＰＡＬ活性达到最大值。其后随着热效应的减弱，果实的后熟，酶活性逐渐下降，直至果实完熟时达最低值，然后随着炭疽病的出现，ＰＡＬ活性又有所上升。经热处理的果实，贮藏期间炭疽病发生速度较慢，发病率低，果皮ＰＡＬ活性处于最低值。 

Relation Between PAL Activity Change in Peels and Anthracnose Occurrence of Mango and Banana Fruits After Heat Treatment

An experiment was conducted to study the relation between the activity change of phenylalanine ammonia-lyase (PAL) in peels and the occurrence of anthracnose of heat--treated mango and banana fruits during storage. The results showed that PAL activities were induced by heat treatment and Colletotrichum inoculation. The activities of the enzyme were highest 2 days after treatments. PAL activities was reduced gradually during ripening and became the lowest when the fruits fully ripened. PAL activities climbed up again when anthracnose occurred. Heat treated mangoes showed a low infection rate and low incidence of anthracnose during storage and the PAL activity was hence the lowest.