1-甲基环丙烯控制采后‘油㮈’果实腐烂与抗病相关酶诱导的关系

The Relationship Between Inhibition of Decay and Induction of Disease Defense-related Enzymes in Harvested'Younai'Plum Fruit by 1-methylcyclopropene(1-MCP)

探讨1-甲基环丙烯(1-MCP)对采后‘油’果实腐烂的控制与抗病相关酶诱导的关系。采后‘油’果实用0(对照)和1.2μL/L的1-MCP处理12 h后,在(25±1)℃下贮藏。贮藏期间定期测定腐烂率、抗病相关酶如几丁质酶、β-1,3-葡聚糖酶、苯丙氨酸解氨酶(PAL)、多酚氧化酶(PPO)和过氧化物酶(POD)等活性的变化。研究结果表明:与对照果实相比,1-MCP处理能有效降低‘油’果实腐烂率,提高几丁质酶、β-1,3-葡聚糖酶、PPO和POD的活性。因此认为,1-MCP控制采后‘油’果实的腐烂与抗病相关酶活性的升高有关,抗病性诱导是1-MCP控制采后‘油’果实腐烂的重要原因之一。

Inhibition of decay in relation to induction of disease defense-related enzymes in harvested ‘Younai＇plum（Prunus salicina Lindl. cv. Younai） fruit by 1-methylcyclopropene（1-MCP） was investigated. The harvested fruit was treated with 0 and 1.2 μL/L 1-MCP for 12 h respectively, and then stored at（25±1）℃. During storage,the percentage of fruit decay and activities of disease defense-related enzymes of ‘ Younai＇ plums, including chitinase, β-1,3-glucanase, phenylalanine ammonialyase（PAL）, polyphenoloxidase（PPO） and peroxidase（POD）,were determined. The results showed that compared with the control fruit, 1-MCP treatment could significantly decrease the percentage of fruit decay, whereas, increase the activities of chitinase, β-1,3-glucanase, PPO and POD. From the results, it could be concluded that inhibition of fruit decay in harvested ‘Younai＇ plums by 1-MCP was related to the increment of the activities of disease defense-related enzymes, and the induction of disease resistance by 1-MCP was one of the important reasons of controlling fruit decay of harvested ‘Younai＇ plums.