【摘要】 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.更多还原

【Abstract】 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.更多还原