BABA处理对采后芒果果实抗病性的影响

Effect of BABA on Disease Resistance in Harvested Mango Fruits

以‘台农1号’芒果为试材,研究采后分别用0、50、100、200、400 mg/L的β-氨基丁酸（BABA）处理对在常温（22~25℃）贮藏条件下芒果果实抗病性的影响,并探讨相关防御机制。结果显示,与对照果实相比,BABA采后处理显著降低了芒果果实的病情指数和病果率,从而提高了芒果的商品果率,对芒果采后抗病性具有明显的诱导作用,其中100 mg/L的BABA处理效果最好。在贮藏过程中,BABA（100 mg/L）处理不仅显著提高了芒果防御酶苯丙氨酸解氨酶（PAL）、过氧化物酶（POD）和多酚氧化酶（PPO）的活性,同时也提高了芒果抗性物质总酚和木质素的含量以及贮藏早期过氧化氢（H2O2）的水平。表明防御酶、抗性物质及活性氧可能参与了BABA诱导芒果果实采后抗病性的过程。

The effect of β-a minobutyric acid（ BABA） treatment with 0, 50, 100, 200 or 400 mg/L on disease resistance in harvested mango（Mangifera indica L. cv. Tainong No.1） fruits during storage at ambient temperature（ 22-25 ℃） and the possible defense mechanism involved were investigated to provide a theoretical basis for the new technological control of postharvest diseases. The results indicated that BABA significantly reduced the disease index and disease incidence, and enhanced the commodity fruit rate of mango fruits, compared to the control.BABA treatment was effective in inducing the resistance of mango fruits to postharvest diseases, and 100 mg/L BABA was the most effective treatment for the control of postharvest diseases. Compared with the control, BABA（100 mg/L） significantly enhanced the activities of defense enzymes phenylalanine ammonia-lyase（PAL）, peroxidase（POD） and polyphenol oxidase（PPO） in mango fruits during storage. Meanwhile, BABA significantly increased the contents of antifungal substance such as total phenolic and lignin in fruits during storage. In addition, BABA also significantly increased the level of hydrogen peroxide（ H2O2） in fruits in the early stage of storage. These results suggest that defense enzymes, antifungal substance and reactive oxygen species were probably involved in the BABA-induced disease in harvested mango fruits.